Golden, crunchy, and irresistibly warm, these bite-sized treats are the definition of comfort food. This Crispy Potato Croquettes recipe transforms simple leftover mashed potatoes into an impressive side dish that disappears from the table instantly. I love making these on weekends when Ethan is looking for a savory snack; the contrast between the crispy potato balls exterior and the fluffy, seasoned center is something the whole family looks forward to.
Why You'll Love This
This recipe is the ultimate solution for using up leftovers while creating a dish that feels entirely new and gourmet. You will love the double-breading technique, which ensures the Crispy Potato Croquettes have a sturdy, restaurant-quality crust that doesn't fall apart. It is a simple potato fritters recipe concept elevated with fresh parsley and a golden fried finish that satisfies any craving for crunch.
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Ingredients
These croquettes require just a handful of pantry staples to turn basic potatoes into something spectacular. It is a straightforward approach to fried mashed potato patties that relies on technique rather than complex components.
Scroll to the recipe card for ingredients and step-by-step directions.
Main Ingredients
- Mashed Potatoes: Use starchy potatoes like Russets for the fluffiest interior; leftovers work brilliantly here.
- Eggs: One egg binds the filling, while two more are beaten for the breading station.
- Fresh Parsley: Chopped finely to add a pop of color and a fresh herbal note to the savory filling.
- Dry Breadcrumbs: Creates the essential outer crunch; you can use plain or Italian seasoned crumbs.
- Flour: The first layer of the coating process that helps the egg wash adhere to the potato log.
Optional Extras
If you want to add a bit of variety, try mixing in grated cheddar or mozzarella cheese for a gooey center. A handful of cooked bacon bits or chopped chives also makes a great addition to the potato base.
How to Make Crispy Potato Croquettes (Step-by-Step)
The secret to a successful potato croquette recipe lies in the setup and the chilling time.
Mix the Potato Base Combine the mashed potatoes, one egg, parsley, and seasonings in a bowl until the mixture is uniform. This ensures every bite has the right balance of flavor and structure.
Prepare the Dredging Station Set up three separate shallow trays or bowls containing the flour, the beaten eggs with salt and pepper, and the breadcrumbs.
How do I keep my hands clean? Use one hand for the dry ingredients and the other for the wet ingredients to avoid clumping.
Shape and Double Coat Take a handful of the potato mixture, shape it into a log or ball, and dip it in flour, then egg, then breadcrumbs, and repeat the egg and breadcrumb dip. This mandatory double-coating creates a super crispy shell that prevents the filling from leaking out.
Chill Before Frying Place the coated croquettes on a dusted tray and refrigerate them for at least one hour. This step is critical because it firms up the potato mixture so it holds its shape perfectly in the hot oil.
Fry Until Golden Heat the light olive oil in a small pot and fry two or three croquettes at a time, turning them gently with tongs. Cook until they are evenly browned and crispy, then transfer to a towel-lined plate to drain excess oil.
Tips
These Crispy Potato Croquettes are easy to master if you follow a few key pieces of advice from my kitchen.
Don't overcrowd the pot: Frying too many at once drops the oil temperature; cook in small batches for the best crunch.
Don't skip the double dip: Repeating the egg and crumb layer creates a seal that stops the fried potato balls from bursting.
Use cold potatoes: Leftover chilled mashed potatoes bind better than warm ones, making shaping much easier.
Maintain oil temperature: If the oil is not hot enough, the coating will absorb grease and become soggy.
Follow Aliana on Pinterest →Variations
You can easily adapt this recipe to suit different dietary needs or flavor preferences. For a lighter version, you can spray them with oil and bake them in a hot oven for a potato cutlets recipes alternative that uses less fat. Adding spices like garlic powder or cayenne pepper to the breadcrumbs gives the crust a nice kick without changing the texture.
Storage
These croquettes are best enjoyed fresh, but leftovers can be stored in an airtight container in the fridge for up to 3 days. To reheat, place them in an oven or air fryer to revive the crust, similar to how you would treat crispy fried potatoes. Avoid microwaving them, as the breading will become soft and chewy.
Serving Suggestions
Serve these Crispy Potato Croquettes piping hot as a side dish or a standalone appetizer. They pair wonderfully with a tangy HP Sauce or a simple garlic aioli for dipping, much like you would serve arancini balls. A fresh green salad with vinaigrette cuts through the richness and completes the meal perfectly.
FAQs
Why did my croquettes fall apart in the oil?
This usually happens if the oil wasn't hot enough or if you skipped the chilling step. The cold temperature helps the potato binder set before hitting the heat.
Can I make these ahead of time?
Yes, you can shape and bread them, then leave them in the fridge for up to 24 hours before frying. This makes them a convenient option for dinner parties.
Can I bake these instead of frying?
Yes, you can make potato croquettes baked by spraying them with olive oil and baking at 400°F (200°C) for 20-25 minutes, flipping halfway through.
What is the best potato to use?
Starchy potatoes like Russets (Idaho) are ideal because they create a fluffy texture. Waxy potatoes can make the filling gummy and dense.
More Recipes You'll Love
Turn these Crispy Potato Croquettes into a complete Dinner by serving them alongside a main protein or trying a hearty Chicken Croquettes Recipe for a similar crunch.
Gave this recipe your own spin? Share it on Pinterest @AlianaRecipes - I can't wait to see your take on it!
Crispy Potato Croquettes
Ingredients
Equipment
Method
- Combine mashed potatoes, one egg, parsley, salt, and pepper in a bowl until uniform.
- Set up three separate trays containing the flour, beaten eggs, and breadcrumbs respectively.
- Shape the mixture into logs or balls, then double-dip: flour, egg, breadcrumbs, egg, breadcrumbs.
- Place the coated croquettes on a dusted tray and refrigerate for one hour to firm up.
- Heat oil in a small pot over medium-high heat and fry 2-3 croquettes at a time.
- Turn gently with tongs until evenly browned, then drain on a towel-lined plate.
Nutrition
Notes
Pairing
These are my favorite dishes to serve with Crispy Potato Croquettes:
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