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Crispy Potato Croquettes

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Golden, crispy potato croquettes with a creamy, fluffy interior, perfect for any occasion. Easy to make and deliciously satisfying, these croquettes are a crowd-pleaser and comfort food reimagined.

Ingredients

Scale
  • 2 pounds (900 g) starchy potatoes (Russets or Yukon Gold), peeled and boiled
  • 3 tablespoons unsalted butter, softened
  • ½ cup (50 g) grated Parmesan cheese
  • ½ cup (60 g) all-purpose flour, for coating
  • 2 large eggs, beaten (one mixed into the potato, one for dredging)
  • 1 cup (about 100 g) breadcrumbs, preferably panko
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons fresh parsley, finely chopped (optional)
  • Vegetable oil or canola oil, for frying

Instructions

  1. Place peeled potatoes in a large pot and cover with cold water. Add a pinch of salt. Bring to a boil over medium-high heat and cook until tender when pierced with a fork, about 15-20 minutes. Drain well and let steam dry for a few minutes to remove excess moisture.
  2. Transfer potatoes to a large bowl or use a ricer for the smoothest texture. Add softened butter, grated Parmesan, salt, pepper, and finely chopped parsley if using. Mix gently but thoroughly until creamy. Let cool slightly.
  3. Add one beaten egg to the mashed potatoes and mix well to help the croquettes hold together. If the mixture feels too wet, add a tablespoon of flour to firm it up.
  4. With clean hands, take about 2 tablespoons (30 g) of the mixture and form into small oval or cylindrical shapes. Place them on a tray lined with parchment paper. Try not to over-handle them to keep the texture light.
  5. In separate shallow dishes, place flour, the second beaten egg, and breadcrumbs. Season flour and breadcrumbs lightly with salt and pepper.
  6. Roll each shaped croquette first in the flour, then dip into the beaten egg, and finally coat evenly with breadcrumbs. For extra crispiness, double dip by repeating the egg and breadcrumb step.
  7. Pour oil into a heavy skillet or deep pan to a depth of about 1 inch (2.5 cm). Heat over medium heat to 350°F (175°C). Use a kitchen thermometer if you have one; maintaining this temperature is key for perfect frying.
  8. Carefully lower croquettes into the hot oil without overcrowding. Fry in batches for about 3-4 minutes per side, turning gently until golden brown and crispy. Adjust heat as needed to avoid burning.
  9. Use a slotted spoon to transfer croquettes to a plate lined with paper towels to drain excess oil. Let them rest for a couple of minutes before serving to let the interior set.

Notes

Let mashed potatoes cool before shaping to prevent gummy texture. Maintain oil temperature at 350°F for best results. Double dredging in egg and breadcrumbs adds extra crunch. Freeze shaped and coated croquettes for make-ahead convenience; fry from frozen adding extra cooking time. Avoid microwaving reheated croquettes to keep crispiness.

Nutrition

Keywords: potato croquettes, crispy croquettes, fried potato snacks, easy appetizer, comfort food, homemade croquettes

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