These potato croquettes are a great way to transform your leftover mashed potatoes into a delicious and crispy appetizer or side dish! All you have to do is mix mashed potatoes with an egg, salt, pepper, and parsley, then form them into a ball and fry them to golden perfection! They're incredibly easy to prepare and are sure to be hit with the whole family!
Best Potato Croquettes Recipe
Potato croquettes are an easy, deep-fried appetizer or side dish that's delightfully crispy on the outside and creamy on the inside! Made with mashed potatoes, seasoning, and breadcrumbs, they're perfect for using leftover mashed potatoes or incorporating your favorite mashed potato recipe!
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🥘 Potato Croquettes Ingredients, Notes & Substitutions
While these potato croquettes have two components (the filling and the coating), all of these ingredients are easy to find at the store if you don't already have them! Whether you choose to use seasoned or plain breadcrumbs, the results will be delicious.
Potato Croquette Filling
- Mashed Potatoes - 2 ½ cups of mashed potatoes, which is about 1¼ pounds of mashed Russet potatoes. Try my easy recipe, or feel free to use leftover mashed potatoes if you have them!
- Egg -1 large egg or an egg substitute.
- Parsley - 1 tablespoon of fresh, chopped parsley or use a parsley substitution.
- Salt & Pepper - ¼ teaspoon each of salt & pepper, to taste.
Potato Croquette Coating
- All-Purpose Flour - ½ cup of all-purpose flour or an all-purpose flour substitution.
- Eggs - 5 beaten large eggs or an egg substitute.
- Breadcrumbs - 2 cups of plain or seasoned breadcrumbs or use a breadcrumb substitute.
- Frying oil - Enough frying oil to deep-fry. You can use your favorite neutral-flavored frying oil, like canola oil or vegetable oil.
*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*
🔪 How To Make Potato Croquettes
These potato croquettes are an incredibly easy way to transform your leftover mashed potatoes or even start from scratch! You will need a frying pan, a large mixing bowl, some shallow dishes or bowls, and a baking sheet to get started.
This recipe will make around 6 servings of potato croquettes. You can scale up the ingredients if you work in batches as needed.
Combine, Shape & Chill The Croquettes
Step 1: Combine potato ingredients. In a large mixing bowl, thoroughly combine 2 ½ cups (525 grams) of mashed potatoes, 1 large egg (50 grams), 1 tablespoon (4 grams) of parsley, and ¼ teaspoon (1.5 grams) of each salt & pepper.
Step 2: Prep the dredging station. Set up your dredging station by placing ½ cup (63 grams) of all-purpose flour in a shallow dish or bowl, 5 beaten large eggs (250 grams) in a second shallow dish, and 2 cups (216 grams) of breadcrumbs in a third shallow dish. Set the dishes next to each other in a row.
Step 3: Shape the croquettes. Grab a portion of the potato mixture (about a handful size) and use your hands to shape it into an oval. Repeat until the potato mixture is gone.
Step 4: Dredge for the coating. Coat each ball in all-purpose flour. Then, coat the croquette balls in the egg mixture, letting any excess drip off. Finally, roll the balls in the breadcrumbs. Repeat the dredging process a second time with each croquette.
Step 5: Chill. Transfer the breaded potato croquettes onto a baking sheet or large serving dish coated with breadcrumbs. Place the croquettes into the refrigerator and chill for an hour or up to 2 hours.
Fry or Bake The Potato Croquettes
Step 6: Heat your frying oil. When prepared to cook, heat a good amount of neutral-flavored frying oil over medium-heat heat in a frying pan.
Step 7: Fry in batches. Once the oil is hot, deep fry 2 to 3 croquettes at a time (or more, if there's room in the pan). Turn each one over carefully with tongs. Continue to fry until they are evenly crispy and browned on all sides. Transfer to a wire cooling rack over a paper towel-lined plate, then repeat with the rest.
Step 8: Serve. Serve immediately with your favorite dipping sauces.
🍴 What To Serve With Potato Croquettes
These delightfully crispy potato croquettes would taste delicious with any of your favorite dipping sauces! I like to serve them as an appetizer with my homemade honey mustard sauce, ranch dressing, and Cajun dipping sauce, so everyone has choices!
They're also incredibly tasty with some chipotle aioli or bacon aioli as well! Enjoy!
💭 Angela's Tips & Recipe Notes
- Make sure you don't whip your potatoes; instead, mash or rice them.
- Potato croquettes are traditionally formed into an oval shape, cylinder, and sometimes a disc rather than a rounded ball.
- Choose a frying oil with a high smoke point (most of these oils are also neutral-flavored). Try canola oil, corn oil, safflower oil, peanut oil, or vegetable oil. Tallow is also exceptional for frying foods.
- Keep the first batch of croquettes warm in your oven at 250°F (121°C/Gas Mark ½) until the rest are done frying.
- These potato croquettes can be baked at 400°F (205°C/Gas Mark 6) for 20 minutes if you prefer not to deep fry them.
🥄 Make Ahead Options
If you'd like to make these delicious potato croquettes in advance to save time in the kitchen, you can either freeze these potato croquettes raw or cooked!
If you want to cook the croquettes in advance to serve at a later time, allow them to completely cool down when they're done frying. Then, store them in a freezer-safe container or plastic bag for up to 1 to 3 months.
If you store them raw, form the potato croquettes into an oval and chill until firm on a baking sheet in the fridge. Transfer them to a container or bag and freeze until you are ready to enjoy.
When frying from frozen, you'll need to cook them for an extra few minutes.
🥡 Storing & Reheating
Place your completely cooled potato croquettes in an airtight container or plastic resealable bag. Store them in your fridge for up to 3 to 5 days.
Freezing Potato Croquettes
If you have any leftover croquettes and can't finish them within the next few days, you can freeze them for up to 1 to 3 months! Allow the cooked croquettes to cool to room temperature before placing them in a freezer-safe container or resealable bag.
I recommend enjoying them within the 1st month of freezing for the best quality. You can either thaw them overnight before reheating or add a few extra minutes to the reheating time in the oven.
Reheating Potato Croquettes
Preheat your oven to 350°F (175°C/Gas Mark 4). Reheat your leftovers for 10-15 minutes or until heated through to your liking.
There's no need to thaw frozen croquettes. You can pop them in the oven to reheat them. It should take a little more time to reheat than refrigerated potato croquettes. Just make sure to keep an eye on them so that they don't burn.
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❓ Recipe FAQs
If your potato croquettes are falling apart, it could be due to insufficient binding or handling them too roughly. I like to dredge them in the all-purpose flour, eggs, and breadcrumbs twice before chilling. Avoid overworking the potato mixture while you are shaping it, and ensure the mixture is well combined. Then chill the croquette balls for at least an hour or up to 2 hours.
Absolutely! If you prefer baking over deep-frying, all you have to do is chill the croquettes and then preheat your oven to 400°F (205°C/Gas Mark 6) when you are ready to cook. Bake for 20 minutes or until they are crispy, golden, and heated through to your liking. Make sure to keep an eye on them so that you don't overcook or burn them.
Yes! If you have leftover mashed potatoes that aren't too runny or 'whipped,' feel free to use them as the base of the filling. If you have already seasoned your mashed potatoes, you may want to adjust the salt and pepper or leave them out, depending on your preferences.
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📖 Recipe Card
Potato Croquettes
Ingredients
Potato Croquette Filling
- 2 ½ cups mashed potatoes (about 1¼ lbs of mashed Russet potatoes)
- 1 large egg
- 1 tablespoon parsley (fresh, chopped)
- ¼ teaspoon each, salt & pepper (to taste)
Potato Croquette Coating
- ½ cup all-purpose flour
- 5 large eggs (beaten)
- 2 cups breadcrumbs (plain or seasoned breadcrumbs)
- frying oil (favorite neutral-flavored frying oil like canola oil or vegetable oil)
(Note: 2x or 3x only changes the ingredient list)
Instructions
Combine & Shape Croquettes
- In a large mixing bowl, thoroughly combine 2 ½ cups mashed potatoes, 1 large egg, 1 tablespoon parsley, and ¼ teaspoon each, salt & pepper.
- Set up your dredging station by placing ½ cup all-purpose flour in a shallow dish or bowl, 5 large eggs that's beaten in a second shallow dish, and 2 cups breadcrumbs in a third shallow dish. Set the dishes next to each other in a row.
- Grab a portion of the potato mixture (about a handful size) and shape it into a ball. Repeat until the potato mixture is gone.
- Coat each ball in all-purpose flour. Then coat the croquette balls in the egg mixture, letting any excess drip off. Finally, roll the balls in the breadcrumbs. Repeat the dredging process a second time.
- Transfer the coated potato croquettes onto a baking sheet or large serving plate that's coated with breadcrumbs. Place the croquettes into the refrigerator and chill for an hour.
Fry or Bake The Potato Croquettes
- When you are prepared to cook, heat a good amount of neutral-flavored frying oil over medium-heat heat in a frying pan.
- Once the oil is hot, deep fry 2 to 3 croquettes at a time (or more, if there's room in the pan). Turn each one over carefully with tongs, then continue to fry until they are evenly crispy and browned on all sides. Transfer to a wire cooling rack over a paper towel-lined plate then repeat with the rest.
- Serve immediately with your favorite dipping sauces.
Notes
- Make sure you don't whip your potatoes; instead, mash or rice them.
- Potato croquettes are traditionally formed into an oval shape, cylinder, and sometimes a disc, rather than a rounded ball.
- Choose a frying oil with a high smoke point (most of these oils are also neutral-flavored). Try canola oil, corn oil, safflower oil, peanut oil, vegetable oil, or tallow.
- Keep the first batch of croquettes warm in your oven at 250°F (121°C/Gas Mark ½) until the rest are done frying.
- Potato croquettes can be baked at 400°F (205°C/Gas Mark 6) for 20 minutes.
- To store: Refrigerate completely cooled potato croquettes for up to 3 to 5 days.
- To freeze: Place cooled croquettes in a freezer-safe container or resealable bag to freeze for up to 1 to 3 months.
- To reheat: Preheat your oven to 350°F (175°C/Gas Mark 4). Reheat your leftovers for 10-15 minutes or until heated through to your liking.
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