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Here's an easy recipe for potato croquettes that are crispy, flavorful, and fun to eat. A mixture of mashed potatoes, parmesan cheese, and parsley are formed into balls, lightly breaded, and fried until golden. They make an irresistible appetizer or accompaniment to a main meal, and they're ready in just 35 minutes!
These potato croquettes are one of those comforting, satisfying snacks that everyone loves. Mashed potatoes mixed with cheese and herbs, rolled into cute little balls, breaded, and fried until golden brown? Heck yes!
Potato croquettes are a popular snack that takes different forms around the world. There are the Japanese korokke, the Dutch kroketten, and the Spanish croquetas de jamòn. No one can resist these!
This simple Italian-inspired recipe for potato croquettes is flavored with parmesan cheese, onion, garlic, and parsley. They have a wonderfully crispy exterior and soft center. Serve them as a snack or side dish on their own or with a simple tasty dip.
What is a potato croquette?
The term ‘croquette' refers to any main ingredient that's breaded and baked or fried until crispy. It comes from the French word ‘croque' which translates to ‘crunch'. Often croquettes are shaped into cylinders or ovals but we found it easiest to shape them into balls for this recipe.
Potato croquettes ingredients
These easy homemade potato croquettes are made with simple ingredients, and no fancy potato ricer is needed. Here's everything you need to make them:
- Mashed potatoes – the best type of potato to use for croquettes are russet potatoes because they become dry and fluffy when cooked. Make sure the mashed potatoes are completely cold or you will have trouble forming the croquettes. You can use leftover mashed potatoes but if they are quite soft you will need to use flour to help bind them together.
- Parmesan cheese – parmesan cheese adds richness and a cheesy flavor. You can also use pecorino romano if you prefer.
- Onion + garlic – potatoes on their own aren't super flavorful so minced onion and garlic give these croquettes a flavor boost.
- Parsley – we mix some minced fresh parsley into the croquettes and sprinkle some on for serving.
- Eggs – eggs act as a binder for the mashed potatoes giving them form and structure.
- Salt + pepper – for seasoning, to taste.
- Panko – panko breadcrumbs are a type of Japanese breadcrumb traditionally used as a coating for deep-fried foods. We prefer them over regular breadcrumbs for the crispy texture they offer. Use gluten-free panko if needed.
- Flour – we use all-purpose flour for coating the croquettes before frying them. Use a 1:1 gluten-free all-purpose flour blend if needed.
- Oil – any high-heat vegetable oil will work for frying like avocado oil, grape seed, or sunflower oil.
How to make potato croquettes
This potato croquettes recipe is a much-loved snack or appetizer that's easy to make in just a few simple steps:
- Mix together the mashed potatoes with the parmesan cheese, onion, parsley, garlic, salt, pepper, and one of the eggs.
- Set up the egg, flour, and panko in three small shallow bowls.
- Use your hands to form small balls with the potato mixture, dipping them first in flour, then egg, and finally panko.
- Fry them in oil until they're light brown, making sure to not crowd the pot. You may need to work in batches.
- Carefully remove them from the hot oil with a slotted spoon and place them on a paper towel-lined plate to cool. Enjoy!
Dips to serve with potato croquettes
You can serve these potato croquettes on their own, or with a variety of different types of dips. Here are a few of our favorites:
- For a spicy dip mix up a sriracha mayo with some mayonnaise, sriracha, minced garlic, lemon juice, and sea salt. Or try our chipotle mayo recipe.
- Try them with our delicious garlic scapes aioli!
- Make a simple sour cream dip with some chopped chives and paprika.
How to serve potato croquettes
Like most fried foods, these potato croquettes are best served right away while still hot. Enjoy them on their own, or with a simple dip on the side.
They're a great snack or appetizer and make a delicious addition to a main meal with a salad and protein. They're always a hit at dinner parties, on game day, or on holidays like Thanksgiving or Christmas. Kids love them, too!
Can I make these with leftover mashed potatoes?
It's possible, but it can be a bit tricky. If you've added lots of butter and cream to your mashed potatoes then the croquettes will be very soft and you'll need to treat them gently so that they don't fall apart. One way to deal with this is to add flour to the potatoes until they hold together easily. You may want to check out our leftover mashed potato cakes recipe. That one uses cheese and flour to bind the mashed potatoes together so they're easier to work with.
Can I make them ahead of time?
Yes, you can. We recommend frying them ahead of time and then warming them up in the oven when it's time to serve them.
What's the best way to reheat potato croquettes?
Place them on a parchment-lined baking sheet and reheat them in a 350-degree Fahrenheit oven for about 10 minutes, or until warmed through.
Can I freeze potato croquettes?
Yep! If properly stored in a sealed bag or container, leftover croquettes will keep in the freezer for up to 3 months. Reheat them from frozen for about 20 minutes in a 350-degree Fahrenheit oven
Can I use regular breadcrumbs instead of panko?
Using regular bread crumbs in place of panko works but will result in a slightly different (less crispy) texture.
Can I bake them instead of frying them?
Yes, you can. They won't turn out as crispy but they'll still taste delicious. Place them on a parchment-lined baking sheet and bake in the oven at 400 degrees Fahrenheit for 10 minutes, flip, and bake for 10 minutes more.
- 2 cups mashed potatoes (cooled)
- ½ cup grated parmesan cheese
- ¼ cup finely minced onion
- ¼ cup minced parsley (more to serve)
- 3 large eggs (divided)
- 1 clove garlic (finely minced)
- ½ teaspoon EACH: salt and pepper
- 1 cup panko (gluten-free, if needed)
- ¼ cup flour (sub cornstarch for gluten-free)
- Oil for frying
- Combine the cooled mashed potatoes, parmesan cheese, onion, parsley, garlic, salt, pepper, and 1 of the eggs in a large bowl and mix till well combined.2 cups mashed potatoes, ½ cup grated parmesan cheese, ¼ cup finely minced onion, 1 clove garlic, ½ teaspoon EACH: salt and pepper, ¼ cup minced parsley
- Set up three shallow bowls: add the flour to one bowl, whisk the remaining 2 eggs in another bowl, and put the panko in the third bowl.3 large eggs, 1 cup panko, ¼ cup flour
- Form croquettes into balls and then dip each one first in flour, then in egg, then in the panko. Keeping one hand for the egg and the other hand for the flour and panko makes this process a lot neater. Place the breaded potato croquettes onto a baking sheet or plate.
- Heat 2 inches of oil in a high-sided frying pan over medium-high heat until it reaches 350 degrees Fahrenheit. (See notes.) Working in batches, add the potato croquettes to the pot, making sure not to crowd the pan. Cook them, for 2 minutes, or until they are light brown.
- Remove them with a slotted spoon and place them on a cooling rack set over a baking sheet or a paper towel-lined plate to catch the drips. Continue to cook the remaining croquettes, making sure the oil returns to 350 degrees between batches.
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.