Servings:

6

Is there anyone in the world who can resist a warm, savory, crunchy potato croquette? In this recipe, potato croquettes are in their simplest form: just mashed potatoes seasoned with parsley, bound together with flour and egg, rolled in breadcrumbs, and fried.

They’re a real crowd-pleaser that can be served as an appetizer, finger food, snack, or side dish. Sprinkle with finely chopped parsley before serving and maybe even a dusting of grated parmesan or Manchego cheese for a special touch.

It's worth making some extra mashed potatoes just to have leftovers for making these potato croquettes the next day.

This recipe makes six appetizer-size servings, but it’s easy to make a double (or triple!) batch if you want larger servings for a side dish, or are feeding more people.

What Are Croquettes?

Croquettes are a beloved finger food served all over the world, with flavors and ingredients varying across countries, regions, and cuisines. Croquettes are fried cylinders, balls, or patties of minced vegetables, seafood, or meat bound together by mashed potato or bechamel sauce. Croquettes originated in France, and their name comes from the French word croquer (to crunch).

Test Before Making a Whole Batch

These potato croquettes are the perfect way to use leftovers. If your mashed potatoes are high in liquid (such as milk), the mixture will give off steam as it fries, which may cause the croquettes to fall apart. You may wish to fry one potato croquette as a tester before you shape the entire mixture, to check the texture and seasoning. If your tester falls apart, mix in a couple more tablespoons of flour, allow it to sit for five minutes, then fry another tester until you’re satisfied with the results.

Ingredients

2 cups mashed potatoes
2 teaspoons chopped fresh parsley
Coarse salt and ground pepper
1 cup all-purpose flour
1 large egg
1 ½ cups fresh breadcrumbs
Vegetable oil

Directions

Potato Croquettes Ingredients — Grant Webster

Season mashed potatoes:

In a large bowl, stir together mashed potatoes and parsley; season with salt and pepper.

Grant Webster
Prepare flour for breading:

In a shallow bowl, place flour; season with salt and pepper.

Grant Webster
Prepare egg for breading

In another shallow bowl, whisk egg with 1 tablespoon water.

Grant Webster
Prepare breadcrumbs:

In a third shallow bowl, place 1 1/2 cups breadcrumbs.

Grant Webster
Form croquettes:

Form potato mixture into 3/4-by-2-inch logs.

Grant Webster
Bread croquettes:

Roll in flour, shaking off excess, dip in egg wash, then roll in breadcrumbs to coat.

Grant Webster
Heat oil and fry croquettes:

In a heavy medium saucepan, heat 1 1/2 inches vegetable oil over medium-high until hot. In batches, fry croquettes until golden brown on all sides, about 2 minutes per batch, turning as needed.

Grant Webster

We recommend using tongs or a slotted spatula to turn and lift croquettes from the hot oil.
Drain croquettes:

Drain on paper towels.

Grant Webster

What to Serve With Potato Croquettes:

Frequently Asked Questions:

Why do my potato croquettes fall apart?

Croquettes may fall apart during frying if the mixture is too wet. As the croquettes get hot, moisture turns to steam, causing them to get soggy and lose their shape. Adding more of a binding agent (beaten egg and/or flour) should help the mixture stay together.

What is the difference between a croquette and a patty?

Croquettes are most often shaped into a cylinder or a ball, whereas a patty is flat and round. However, the term croquette may be applied to just about any thick mixture of food that’s been shaped, breaded, and fried.

What is the best oil for frying croquettes?

Neutral-flavored oils with a high smoke point are best for frying. Learn more in The Best Oils for Frying, According to a Food Scientist.

Are croquettes served hot or cold?

Croquettes usually taste best when served hot. In some places they may also be served at room temperature as a snack, or with pre-dinner drinks.

More Croquette Recipes to Try:

Originally appeared: Everyday Food, April 2010

Updated by

Jennifer Anderson

Potato Croquettes

What Are Croquettes?

Test Before Making a Whole Batch

Ingredients

Directions

Season mashed potatoes:

Prepare flour for breading:

Prepare egg for breading

Prepare breadcrumbs:

Form croquettes:

Bread croquettes:

Heat oil and fry croquettes:

Drain croquettes:

What to Serve With Potato Croquettes:

Frequently Asked Questions:

More Croquette Recipes to Try: