I first learned about potato croquettes on a chilly autumn evening in my grandmother’s kitchen. She never called them “croquettes”—to her, they were simply “fried potato patties,” made from whatever mashed potatoes were left from Sunday supper. I remember watching her roll the soft potato mixture in her work-worn hands, dusting them lightly in breadcrumbs, and frying them until they were golden and crisp. She’d always smile as she slid them onto a plate lined with newspaper, the edges curling with grease stains, and say, “Nothing goes to waste here.” I didn’t realize then how much that memory would stick with me, or how often I’d return to this humble recipe whenever I needed something comforting, thrifty, and quietly celebratory. Potato croquettes are, for me, the taste of resourcefulness dressed up as something special.
Why You’ll Love This Recipe
- A budget-friendly way to turn leftover mashed potatoes into something new
- Crispy outside, soft and creamy inside—true comfort food
- Versatile enough to dress up for guests or enjoy as a simple snack
- Easy to make ahead and fry when you’re ready
- Family-friendly, with ingredients you likely already have on hand
Ingredients You’ll Need
- Potatoes (about 2 pounds, starchy varieties like Russets work best): These give the fluffiest interior. I’ve tried waxy potatoes before, but they can make the croquettes too dense.
- Butter (2 tablespoons): Just enough for richness. If I’m short on butter, a splash of cream or even olive oil does the trick.
- Eggs (2 total): One for binding the potato mixture, the other for dredging before breading. I’ve skipped the binding egg once, and while it worked, the croquettes were more fragile.
- Grated cheese (½ cup, Parmesan or a melty cheese like mozzarella): Optional, but I find it adds depth. Once, I used leftover cheddar scraps, and it made the croquettes deeply savory.
- Breadcrumbs (about 1 ½ cups): For coating. I often use plain, but panko breadcrumbs give an extra crispness I can’t resist.
- Salt and pepper: To taste, always. If I’m feeling indulgent, I’ll add a pinch of nutmeg, which gives them a whisper of warmth.
- Vegetable oil, for frying: I usually use sunflower or canola because they’re neutral. Olive oil is fine, but I save it for shallow pan-frying rather than deep-frying.
How to Make It (Step-by-Step Instructions)
Start by boiling your potatoes until they are tender when pierced with a fork. Drain them well—this is important because excess water will make your croquettes fall apart later. Mash them while still warm, adding the butter, salt, and pepper until they’re smooth but not soupy. Let them cool slightly; I’ve learned the hard way that shaping hot mashed potatoes is nearly impossible.
Once cooled, mix in one beaten egg and the cheese if you’re using it. The mixture should hold together when pressed but still feel soft. If it’s too sticky, I’ll add a spoonful of flour, but only as a last resort because too much flour dulls the flavor.
Shape the mixture into small cylinders or ovals, about the size of your thumb. This shape fries evenly and fits nicely into the hand. Line them up on a tray, and here’s a trick: pop the tray in the fridge for at least 30 minutes. Chilled croquettes are sturdier and far easier to coat.
For the coating, set up three shallow bowls: one with flour, one with the remaining beaten egg, and one with breadcrumbs. Roll each croquette gently in flour, then egg, then breadcrumbs, making sure they’re evenly coated. I’ve skipped the flour step before, and while it worked, the coating never clung quite as well.
Heat about two inches of oil in a heavy pan until shimmering. Test with a breadcrumb—if it sizzles and floats, you’re ready. Fry the croquettes in batches, turning gently until golden brown on all sides. Don’t rush this part; crowding the pan will lower the oil temperature and make them greasy. Remove to a paper towel-lined plate, sprinkle with a little more salt while hot, and serve immediately.
Expert Tips for the Best Results
If I could stress one thing, it’s to let the potatoes cool and the shaped croquettes chill before frying. Rushing this step has led to heartbreak in my kitchen more than once—croquettes that split open in the oil, leaving me with floating bits of mashed potato. Another secret is seasoning the potatoes generously before shaping; once they’re breaded and fried, the flavor can get muted if the base isn’t well seasoned. Lastly, don’t fear frying—use enough oil to cover the croquettes at least halfway, and keep the temperature steady. Medium heat works better than blasting high heat, which browns the outside before the inside warms through.
Variations & Substitutions
Over the years, I’ve tucked all sorts of surprises into croquettes. Once I stirred in a handful of leftover cooked ham and another time some chopped spinach that needed using up, both of which were wonderful. If I don’t have cheese, I skip it, and the croquettes are still delicious in their simplicity. I’ve even made a version with sweet potatoes when I accidentally bought the wrong kind, and while they were softer, the natural sweetness paired beautifully with a sprinkle of smoked paprika in the coating. These little potato pockets are forgiving, and they welcome whatever you happen to have lingering in your fridge.
Serving Suggestions
Potato croquettes are just as comfortable at a family dinner as they are on a tray at a holiday party. I often serve them alongside roast chicken or grilled fish, but they also shine as a snack with nothing more than a tangy dip like aioli or sour cream with herbs. When friends come over, I set them out warm on a platter, and they vanish within minutes. For children, they’re the perfect finger food, and for adults, they’re nostalgic bites of comfort.
Storage & Reheating Instructions
If you find yourself with leftovers, which is rare in my house, you can store them in an airtight container in the refrigerator for up to three days. To reheat, I prefer sliding them into a hot oven rather than the microwave, which makes them soggy. About 10 minutes at 375°F brings back much of their crispness. The texture is never quite as airy as the first day, but the flavor holds strong, and sometimes I think they taste even better after resting overnight.
Recipe FAQs (Answered by Clara)
Can I make these ahead of time?
You sure can. I often shape and coat them in the morning, then refrigerate until dinnertime. They fry up beautifully once chilled.
Do I have to deep-fry them?
Not at all. I’ve pan-fried them in a shallow layer of oil, turning carefully, and they’re just as good. The crust might be a touch less even, but the taste is still golden perfection.
Can I freeze potato croquettes?
Yes, but freeze them before frying. Arrange them on a baking sheet, freeze until solid, then transfer to a bag. Fry straight from frozen—just allow a little extra cooking time.
What dips go best with croquettes?
I’m partial to a garlicky aioli or a quick homemade ketchup, but honestly, even a dollop of sour cream does the trick.
Conclusion
Potato croquettes may be humble, but they carry with them the joy of turning something simple into something memorable. Every time I make them, I think of my grandmother’s thrifty hands, rolling leftovers into a feast. I hope this recipe brings you the same comfort and delight it has given me over the years. If you try it, I’d love to hear how you made it your own—whether you added cheese, slipped in some vegetables, or served them at a gathering. Share your version in the comments or simply enjoy them warm at your own table. Cooking, after all, is about sharing, and potato croquettes are one of the best dishes to pass around.
Nutrition Information (Approx. per serving, 2 croquettes)
Calories: 210
Protein: 6g
Fat: 10g
Carbohydrates: 24g
Fiber: 2g
Sodium: 280mg
Potato Croquettes
Ingredients
- 2 cups mashed potatoes about 4 medium potatoes, cooked and mashed
- ½ cup grated Parmesan cheese or shredded mozzarella/cheddar
- 1 egg yolk
- 2 tablespoons fresh parsley finely chopped
- Salt and black pepper to taste
- ½ teaspoon garlic powder optional
- 1 cup all-purpose flour
- 2 eggs beaten
- 1 ½ cups breadcrumbs panko or regular
- Oil for frying vegetable or canola
Instructions
- Prepare potato mixture: In a large bowl, combine mashed potatoes, Parmesan, egg yolk, parsley, salt, pepper, and garlic powder. Mix until smooth.
- Shape croquettes: Scoop portions of the mixture and shape into small logs or balls (about 2 inches each).
- Coat croquettes: Roll each croquette in flour, dip in beaten eggs, then coat with breadcrumbs.
- Fry croquettes: Heat oil in a deep skillet or fryer to 350°F (175°C). Fry croquettes in batches for 3–4 minutes until golden brown. Remove and drain on paper towels.
- Serve: Enjoy warm with dipping sauces like aioli, ranch, or ketchup.
Notes
- Baking option: Instead of frying, bake croquettes at 400°F (200°C) for 20–25 minutes, flipping halfway.
- Cheese variations: Swap Parmesan for cheddar, mozzarella, or gouda for different flavors.
- Make ahead: You can shape and bread the croquettes ahead of time; refrigerate up to 24 hours or freeze before frying.
- Serving idea: Serve as a party appetizer, a fun side dish with chicken or fish, or as a snack with dipping sauces.