These easy potato croquettes are cheesy, crispy, and completely irresistible. Fluffy mashed potatoes are transformed into golden bites that are perfect for dipping into your favorite sauces.
This recipe is a favorite in my home—my family loves them, and they’re always a hit at gatherings. Simple to make and packed with flavor, they’re the ultimate crowd-pleaser!
Potato Croquettes Recipe
Ingredients
For The Croquettes
- 1 ½ pounds potatoes
- 1 egg, beaten
- 2 teaspoons salt (adjust to taste)
- 1 teaspoon black pepper (adjust to taste)
- ¾ cup grated cheddar or mozzarella cheese
For Breading & Frying
- ½ cup all-purpose flour
- 2 eggs, beaten
- ¾ cup breadcrumbs (add more if needed)
- Neutral cooking oil, such as sunflower or vegetable oil (for frying)
Instructions
- Wash, peel, and chop the potatoes into similar-sized pieces for even cooking.
- Place the potatoes in a large pot, cover them with cold water, and add a pinch of salt. Bring to a boil and cook for 20-25 minutes or until they are fork-tender.
- Drain the cooked potatoes and let them cool slightly. Mash them until smooth using a potato masher or ricer. Avoid overmixing to keep the texture light and fluffy.
- In a large bowl, combine the mashed potatoes with salt, pepper, and grated cheese. Taste and adjust seasoning if needed.
- Stir in the beaten egg gently until everything is combined.
- Take a small amount of the mixture and roll it into a ball or log shape, depending on your preference.
- Coat each piece in flour, dip into the beaten eggs, and then roll in breadcrumbs until fully covered.
- In a deep frying pan or pot, heat your oil over medium heat. Test by dropping a small piece of bread in the oil; it should bubble and float to the surface.
- Fry the croquettes in batches, turning occasionally to ensure they cook evenly on all sides. This should take about 3-4 minutes per batch, or until golden brown.
- For a lighter option, you can pan-fry them in less oil, flipping halfway through.
- Once cooked, place the croquettes on a plate lined with paper towels to remove excess oil.
- Serve them hot with your favorite dipping sauces, such as spicy mayo, ketchup, or garlic yogurt sauce.
Pro Tips For Perfect Potato Croquettes
To make your potato croquettes turn out just right, consider these helpful suggestions:
- Cool the Mashed Potatoes: Let the mashed potatoes cool before adding other ingredients. This prevents the egg yolks from cooking too soon and keeps the mixture smooth.
- Wet Your Hands: If the potato mixture sticks to your hands, lightly dampen them with water. This makes shaping the croquettes easier.
- Use Fine Breadcrumbs: Choose fine breadcrumbs for a crispier coating. Italian-seasoned breadcrumbs add extra flavor.
- Avoid Moist Fillings: If adding extras like onions or ham, ensure they’re not too wet. Too much moisture can make the croquettes fall apart.
- Test Oil Temperature: Before frying, check that the oil is hot enough by dropping in a small piece of bread; it should sizzle and rise to the top. This ensures a crispy exterior.
Variations Of Potato Croquettes
You can change up your potato croquettes with different flavors and fillings. Here are some ideas to try:
- Cheese Options: Swap the usual cheese for mozzarella, cheddar, or gouda to give a new taste.
- Add Herbs and Spices: Mix in chopped chives, parsley, or spices like smoked paprika to enhance the flavor.
- Include Proteins: Add small pieces of cooked bacon, ham, or sautéed mushrooms for extra texture and taste.
- Spicy Kick: For those who like heat, add finely chopped jalapeños or a pinch of cayenne pepper to the potato mix.
Serving Suggestions For Potato Croquettes
Potato croquettes go well with many dishes. Here are some to consider:
- Grilled chicken
- Steamed vegetables
- Garden salad
- Tomato soup
- Roasted asparagus
- Garlic bread
- Baked beans
- Coleslaw
How To Store And Reheat Potato Croquettes?
To keep leftover croquettes fresh and tasty, follow these steps:
- Refrigeration: Place cooled croquettes in an airtight container and store them in the fridge for up to 3 days.
- Freezing: For longer storage, freeze the croquettes on a baking sheet until solid, then transfer them to a freezer-safe bag. They can be frozen for up to 3 months.
- Reheating: To keep them crispy, reheat croquettes in a preheated oven at 180°C (350°F) for about 15 minutes, or until they’re hot all the way through. Avoid using the microwave, as it can make them soggy.
Why Do My Potato Croquettes Fall Apart, And How Can I Stop It?
Potato croquettes can sometimes fall apart during frying, but understanding the reasons behind it can help you fix the issue. Here’s what might be causing it and how you can prevent it.
Common Causes For Croquettes Falling Apart
- Too Much Moisture in the Potatoes: If the mashed potatoes are too wet, the croquettes won’t hold their shape.
- Lack of Binding: Not enough egg or breadcrumbs can leave the croquettes without enough structure to stay together.
- Overmixing the Potatoes: When potatoes are overworked, they can become sticky, which makes them harder to shape.
- Oil Temperature Problems: If the oil is too hot or too cold, the croquettes might break apart.
How To Stop Croquettes From Splitting?
- Ensure the Potatoes Are Dry: After boiling, make sure the potatoes are fully drained. Let them sit for a few minutes to release excess moisture, or return them to low heat for a moment to dry out.
- Chill the Mixture: Once you shape the croquettes, chill them in the refrigerator for at least 30 minutes before frying. This helps them firm up and stay together while cooking.
- Proper Coating: Coat your croquettes in flour, beaten egg, and breadcrumbs. This triple layer creates a sturdy outer shell that keeps them intact.
- Correct Oil Temperature: Heat the oil to around 350°F (175°C). Too hot or too cold oil can cause the croquettes to break apart.
- Fry in Small Batches: Overcrowding the pan can lower the oil temperature. Fry the croquettes in batches to ensure even cooking.
