Crispy Potato Croquettes Recipe

Crispy Potato Croquettes Recipe

Introduction

Potato croquettes are a delicious, crispy treat that’s golden on the outside and soft and fluffy on the inside.

Originally from France, these tasty bites have become popular worldwide, especially as an appetizer or side dish.

Made from mashed potatoes mixed with cheese, herbs, and sometimes meat, croquettes are formed into small cylinders or balls, coated in breadcrumbs, and then fried to perfection.

The result is a flavorful, crunchy snack that can be enjoyed on its own or dipped in your favorite sauce.

Follow this comprehensive recipe to make your own perfectly crispy potato croquettes at home.

Ingredients

For the Potato Mixture:

2 cups cold mashed potatoes (ideally firm and not overly creamy)

1/2 cup shredded mozzarella or cheddar cheese

1/4 cup grated Parmesan cheese

2 tablespoons chopped fresh parsley

Salt and pepper to taste

1 large egg (for binding)

For the Breading:

1/2 cup all-purpose flour

2 large eggs, beaten

1 cup breadcrumbs (panko for extra crunch)

For Frying:

Vegetable oil or canola oil (enough to deep fry or pan-fry)

Instructions

Prepare the Potato Mixture:

Start with cold, firm mashed potatoes. In a large mixing bowl, combine the mashed potatoes, shredded mozzarella or cheddar, Parmesan cheese, and chopped parsley. Season with salt and pepper.

Add one beaten egg to the mixture and stir well to bind the ingredients. The mixture should hold together when you form it into shapes. If it feels too sticky, add a bit of flour to help firm it up.

Shape the Croquettes:

Using your hands, take a small portion of the potato mixture (about 2 tablespoons) and shape it into a small cylinder or ball.

Place each croquette on a baking sheet lined with parchment paper. Repeat until all the mixture is used up. For best results, refrigerate the croquettes for about 15-20 minutes to help them hold their shape during frying.

Bread the Croquettes:

Prepare a breading station with three shallow bowls: one with flour, one with beaten eggs, and one with breadcrumbs.

Roll each potato croquette in the flour to lightly coat, then dip it in the beaten egg, and finally roll it in breadcrumbs, ensuring it’s fully coated. Place each breaded croquette back on the baking sheet.

Fry the Croquettes:

In a deep skillet or heavy-bottomed pot, heat the vegetable oil to 350°F (175°C). The oil should be deep enough to cover at least half of the croquettes if not fully submerging them.

Fry the croquettes in batches, avoiding overcrowding the pan. Cook each croquette for 2-3 minutes on each side, or until they are golden brown and crispy.

Use a slotted spoon to remove the croquettes from the oil and transfer them to a plate lined with paper towels to drain excess oil.

Serve:

Allow the croquettes to cool slightly before serving. These potato croquettes are delicious on their own or with dipping sauces like marinara, aioli, or a spicy ketchup.

Conclusion

Crispy potato croquettes are an irresistible snack that combines a crunchy exterior with a soft, cheesy interior.

Perfect for parties, family dinners, or as an appetizer, these croquettes are a guaranteed crowd-pleaser.

The combination of Parmesan and mozzarella adds a depth of flavor that pairs well with the fresh parsley, making each bite deliciously satisfying.

Whether you serve them as a side dish or a standalone snack, these homemade potato croquettes are sure to become a favorite.

Enjoy this easy-to-follow recipe, and bring the flavors of classic French-inspired cuisine into your home!