Potato croquettes are fried mashed potato balls typically served as an appetizer or snack. They are made from mashed potatoes, cheese, and various seasonings. The potato mixture is then rolled into small balls or patties, coated in egg and breadcrumbs, and fried to golden deliciousness.
About This Recipe
These crispy croquettes are a perfect appetizer that you can easily whip up with leftover mashed potatoes. They do not require much preparation, time, or ingredients. Golden brown crispy potato croquettes are made from mashed potatoes mixed with cheese, herbs spices, and maybe ham! The croquettes are coated in flour, eggs, and breadcrumbs before being deep-fried until crispy.
Why You Will Love This Recipe
- Easy to make: These cheesy croquettes are so easy to make and packed with delicious flavor. All you need to do is to mix the ingredients, roll into balls and fry them in oil.
- Crowd pleaser: Potato croquettes are perfect for parties, picnics, and get-togethers! Always a crowd-pleaser!
- Flavorful: Potato croquettes are seasoned perfectly with herbs and spices. Adding cheese also gives extra richness and flavor.
What You Need to Make Potato Croquettes
- Potatoes: The best potatoes you can use for croquettes are Russet potatoes and Yukon gold potatoes because of their high starch content.
- Parmesan cheese: Parmesan cheese gives a lovely cheesy flavor to the croquettes.
- Egg: Eggs act as a binding agent, helping the croquettes to hold their shape.
- Flour: Use all-purpose flour to coat the croquettes.
- Breadcrumbs: Breadcrumbs give a nice crunch to the croquettes.
- Salt and pepper
- Vegetable oil
How to Make Potato Croquettes
- Place the potatoes in a large pot and add just enough cool water to cover.
- Bring to a boil and cook for about 20 minutes or just until the potatoes are fork-tender.
- Drain and peel the potatoes. Transfer potatoes to a medium bowl.
- Mash with a fork or a potato masher.
- Season with salt and pepper. Add parmesan cheese to the mashed potatoes and mix well.
- Shape the potato mixture into balls or roll it into a log shape. Cover and refrigerate for 30 minutes.
- Beat the egg and put it in a shallow bowl. Place flour and breadcrumbs in separate shallow bowls.
- Roll the croquette in the flour. Then dip in the beaten egg and roll in the breadcrumbs until coated.
- Repeat with the remaining mashed potato mixture.
- Heat vegetable oil in a heavy saucepan. Fry croquettes in batches of 4 to 5 until golden brown on all sides.
- Place them on a paper towel to absorb excess oil.
FAQs
Why Are My Croquettes Fall Apart?
Using mashed potato mixture with too much butter or cream in it will increase the probability of potato croquettes falling apart. Also, ensure that the potatoes are well-drained and dry before mashing. After shaping the potato croquettes, chill them in the refrigerator for 30 minutes. This makes the croquettes hold their shape and less likely to fall apart.
What to Serve With Potato Croquettes?
Potato croquettes pair well with various dipping sauces like spicy ketchup, honey mustard sauce, or yogurt garlic sauce.
Did you like the potato croquettes recipe? Try my crispy hash browns recipe as well! Leave your comment below and If you make this recipe, be sure to tag your photos #yummynotes 
Ingredients
- 2 large Yukon gold potatoes
- 1 egg, slightly beaten
- 2 tablespoons grated parmesan cheese
- Salt and pepper to taste
- 1 cup breadcrumbs
- 1 cup flour
- Vegetable oil
Instructions
Step 1
Place the potatoes in a large pot and add just enough cool water to cover. Bring to a boil and cook for about 20 minutes or just until the potatoes are fork-tender.
Step 2
Drain and peel the potatoes. Transfer potatoes to a medium bowl. Mash with a fork or a potato masher.
Step 3
Season with salt and pepper. Add parmesan cheese to the mashed potatoes and mix well. Shape the potato mixture into balls or roll it into a log shape. Cover and refrigerate for 30 minutes.
Step 4
Beat the egg and put it in a shallow bowl. Place flour and breadcrumbs in separate shallow bowls.
Step 5
Roll the croquette in the flour, shaking off any excess. Dip in the beaten egg and roll in the breadcrumbs until coated. Repeat with the remaining mashed potato mixture.
Step 6
Heat vegetable oil in a heavy saucepan. Fry croquettes in batches of 4 to 5 until golden brown on all sides. Place them on a paper towel to absorb excess oil.
