Potato Croquettes (2024)

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.

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.

1. Season mashed potatoes:

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

   

2. Prepare flour for breading:

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

   

3. Prepare egg for breading

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

   

4. Prepare breadcrumbs:

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

   See Also

   The croquettes: Origin | El Anciano Rey de los Vinos

   

5. Form croquettes:

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

   

6. Bread croquettes:

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

   

7. 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.

   

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

8. Drain croquettes:

   Drain on paper towels.

   

What to Serve With Potato Croquettes:

• Test Kitchen's Favorite Aioli
• Herb Mayonnaise
• Ranch Salad Dressing
• Romesco Sauce
• Three-Ingredient Marinara
• Green Goddess Dressing and Dip
• Hot Red-Pepper Relish

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:

• Crab Croquettes
• Salmon-and-Mashed-Potato Croquettes
• Pimiento-Cornmeal Croquettes
• Turkey Croquettes