Potato croquette are an easy appetizer so simple to make you will be amazed at how good they taste! Cooked potatoes are mashed up with parmesan cheese and seasonings and then coated with breadcrumbs and fried until crispy and golden.
These bite sized appetizers are fun finger foods that kids and adults will enjoy. Dip them in a side of ketchup, sour cream or even mayonnaise with a touch of hot sauce. Potato croquettes make the perfect appetizer or side dish.
Jump to:
❤️ Why its a must-try
- Simple ingredients that are easily available.
- A hearty and satisfying appetizer, side dish or a snack.
- Easily double the recipe for more.
- A great way to use leftover mashed potatoes.
Potato croquettes are a fun and delicious finger food perfect for your holiday parties, potluck meals or an appetizer for your dinner parties.
📝 Ingredients
Note: This is an overview of the ingredients. You'll find the full measurements and instructions in the recipe card (printable) at the bottom of the page.
🥄 Instructions
Note: This is an overview of the instructions. The detailed instructions are in the recipe card below.
- Wash, peel, and cut the potatoes. Then, place them in a microwave-safe large bowl or dish and add water. Microwave on high for 8-10 minutes.
- Drain, mash potatoes in a medium bowl with a fork or a potato ricer, and let them cool down so you can handle them.
- Add garlic, parmesan cheese, egg, parsley, salt, and pepper and mix well.
- Take about two tablespoons of the potato mixture and form into a small log. Place on a baking sheet lined with parchment paper until you are done with the rest of the potato mixture.
- Place flour, beaten eggs, and breadcrumbs each in a separate shallow bowl.
- Dip croquettes one at a time into the flour then the egg mixture then in the breadcrumbs bowl.
- Heat about 2 inches of oil, enough to cover the croquettes, on medium-high heat. Fry the croquettes in hot oil, turning them once, until golden brown and crisp.
- Take them out with a slotted spoon on a plate lined with paper towels to absorb excess oil.
💡 Amira's Tips
- Please watch out when taking the bowl out of the microwave as it will be very hot.
- The best oil for frying is avocado oil; you can use any neutral oil for a cheaper option. Canola oil or sunflower oil are good but do not use extra virgin olive oil as it is not a high smoke point oil.
- An alternative method of cooking potatoes is baking them in the oven. You might as well boil on your stove but it might be a bit watery and you will need to add some all purpose flour or cornstarch to the potato mixture.
- You can use leftover mashed potatoes but if they are too soft you might need to add some all purpose flour.
- I recommend that you taste the mashed potatoes mixture before shaping to make sure they are seasoned to your perfection.
To avoid bursting
- Better to test one croquette first before proceeding with the rest.
- Pay attention to the oil level as these croquettes should be deep fried.
- Make sure the oil reaches 350°F, temperature will drop when you add the croquettes so give it time to rise between batches.
- Do not cram the pan and do not leave the croquettes for too long, remove immediately when they get that golden color.
- You might try to partially fry them, meaning taking them half way through frying for a brief rest then dropping them again in oil to complete frying.
- If all fails you can always freeze them and fry on high from frozen.
🧺 Storage
- Leftover potato croquettes can be refrigerated in an airtight container for 4-5 days.
- Freeze: These are a great make ahead appetizer as they freeze very well. Place unfried croquettes on a baking sheet lined with parchment paper and freeze until solid hard. Place in a freezer safe container in layers separated by parchment paper. Fry from frozen, you do not need to thaw.
- Reheat: To reheat leftover croquettes so they are crisp and delicious, spray with oil generously and reheat in the oven or air fryer. Microwave is not recommended.
⌛ Make Ahead
Potato croquettes can be made ahead of time, shaped and readied, but not cooked. Place on a parchment lined baking sheet and freeze or refrigerate until ready to coo.
🍽️ Serve With
- I love serving potato croquettes with this Instant Pot Tomato Basil soup.
- Serve these with any sauce you like from simple ketchup to this delicious copycat Big Mac Sauce.
- Love spicy food? serve with this Smoked Queso Dip or a delicious copycat Szechuan Sauce.
- Stuffed Bell Pepper Casserole are meaty, cheesy, and pair great with these potato croquettes.
- Need something meaty? Serve these as a side dish to this classic Meatloaf with Oatmeal; they complement the flavor so much, plus it is a classic combination.
- This Chocolate Biscuit Cake has an easy, biscuit-based and chocolate batter —you can’t go wrong with this simple dessert on your holiday table!
👩🍳 Variations
- You can roll the croquettes into balls instead of logs if you wish.
- A touch of paprika can be added to the mashed potato mixture.
- Swap out Russet potatoes for Yukon gold.
- Stuff the croquettes with cheese to make potato croquettes with cheese.
- Add a pinch or two of cayenne pepper for extra heat.
- My mom used to stuff them with seasoned ground beef for an even more filling meal.
- You can air fry or make potato croquettes in oven. Instructions are in the recipe card below.
💬 FAQs
Yes, make healthier potato croquettes by simply placing your croquettes on a baking sheet lined with parchment paper, spray with some oil and bake in a 400°F preheated oven for 12-14 minutes. For Air fryer croquettes, place them in a single layer on your air fryer basket and air fry on 400°F for 8-10 minutes. Potato croquettes whether baked in your oven or air fryer should be turned halfway through cooking.
Yes, if you have a bowl of leftover mashed potatoes, you can easily substitute your mashed potatoes for this potato croquette recipe. Some tips to keep in mind. If your leftover mashed are too soft, they may make the croquettes burst when frying. Add a teaspoon of cornstarch or flour to help make them less soft. Also, be sure to use cold mashed potatoes when making croquettes from leftover mashed potatoes.
You can thicken mashed potatoes for croquettes simply by adding in in flour or cornstarch. Add 1 tablespoon at a time until mashed potatoes are thickened to your liking.
📣 Related Recipes
- These Potato Cheese Balls are a delicious bite-size snack with a crispy exterior and a gooey, melty cheese center. They are a savory and satisfying kid-friendly snack or side dish.
- These Stuffed Mini Peppers are so colorful and are the perfect two bite size appetizer for any party.
- These Hawaiian Roll Buffalo Chicken Sliders are so good, they can be served at dinner, parties or for game day.
- Flavorful ground chicken patties, breaded and fried to crispy golden perfection. This Chicken Patties Recipe is a winner chicken dinner indeed.
More Easy Appetizers
- Delicious, tangy, and flaky, this Spanakopita Recipe in Puff Pastry is buttery and flaky with a tangy, refreshing filling.
- Make this easy Baked Brie in Puff Pastry recipe today! It’s perfect for entertaining guests or serving as an after-dinner treat.
- These Bread Balls are the perfect appetizer for your next gathering. Easy, crispy and freezer friendly appetizer for a great make ahead recipe.
- Smashed Potatoes with Parmesan are a delicious and easy mealtime favorite side dish. Tender potatoes are smashed and topped with a fragrant blend of olive oil, garlic powder, and grated Parmesan cheese.
Don’t want to miss a recipe? Sign up for the FREE Amira's Pantry newsletter delivered to your inbox with lots of tips and surprises!
If you like this recipe do not forget to give it a ⭐⭐⭐⭐⭐ star rating and attach a photo of your finished dish. It is always a pleasure of mine to see your photos and check your own take of the recipe. Thank you.
What’s new? Check out Amira's Pantry Store on Amazon where you'll find all kinds of nostalgic goodness! Thanks so much for being a part of Amira's Pantry!
🥣 Equipment
The following are affiliate links. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
Potato Croquettes
Equipment
- Microwave safe bowl
- Frying pan
Ingredients
- 1 ½ pounds Russet potatoes
- 3 Tablespoons water
- 2 garlic cloves minced
- 1 egg
- ½ cup parmesan cheese
- ¼ cup parsley chopped
- salt and pepper to taste
For coating:
- 2 eggs beaten with some salt and black pepper
- ¼ cup flour mixed with a pinch of salt
- 1 to 1⅓ cup bread crumbs mixed with a pinch of salt and black pepper
- Enough oil for deep frying
Instructions
- Wash potatoes, peel and cut into quarters or chunks.
- Place potatoes in a microwave safe dish, add water.
- Cover with a microwave safe cover and cook on high for 8-10 minutes.
- Drain, mash potatoes with a fork or a potato masher and let it cool down so you handle.
- Add garlic, parmesan cheese, egg parsley, salt and pepper and mix well.
- Take about two tablespoons of the potato mixture and form into a small log.
- Place on baking sheet lined with parchment paper, until you are done with the rest of the potato mixture.
- Place three shallow bowls, one with flour, one with the beaten eggs and one with the breadcrumbs.
- Dip croquettes one at a time into the flour then the egg mixture then the breadcrumbs bowl.
- Heat about 3 inches of oil, enough to cover the croquettes, in a frying pan and fry croquettes turning them once until golden brown and crisp.
- Take the croquettes out and place on a paper towel lined plate to get rid of excess oil.
Notes
- Please watch out when taking the bowl out of the microwave as it will be very hot.
- An alternative method of cooking potatoes is baking them in the oven. You may as well boil on your stove but it might be a bit watery and you will need to add some all purpose flour or cornstarch to the potato mixture.
- You can use leftover mashed potatoes but if they are too soft you might need to add some all purpose flour.
- I recommend that you taste the mashed potatoes mixture before shaping to make sure that they are seasoned to your perfection.
- Better to test one croquette first before proceeding with the rest.
- Make sure you deep fry the croquettes so they are completely submerged in oil
- Make sure the oil reaches 350°F, temperature will drop when you add the croquettes sso give it time to rise between batches.
- Do not cram the pan and do not leave the croquettes for too long, remove immediately when they get that golden color.
- You might try to partially fry them, meaning taking them half way through frying for a brief rest then dropping them again in oil to complete frying.
- If all fails you can always freeze them and fry on high from frozen.
- Make a healthier potato croquette by choosing oven fry or air frying. Simply place your croquettes on a baking sheet lined with parchment paper, spray with some oil and baked in a 400°F preheated oven for 12-14 minutes turning them halfway through.
- For air fryer croquettes, place them in a single layer on your air fryer basket and air fry on 400°F for 8-10 minutes turning them halfway through.
- Please check the nutrition disclaimer policy.
Nutrition
Sign up and learn more about Mediterranean flavors
Would you like to save this post?
We'll email this post to you, so you can come back to it later!
Laurie Doelle
I think I would just eat them all by themselves! I'd make a couple of batches, and stuff myself. 🙂
Amira
Me too Laurie, who needs anything nest to a big plate of potatoes ..yum.
Teresa
These look delicious and different to how I usually make mine. I normally serve them with Greek yogurt Or applesauce, But cranberry sauce chutney might also be nice.
Angie
I’m going to serve these with spinach lentil soup and fattoush.
Line Green
I will serve these as a side dish as little croquettes balls with a salmon steak, seasoned broccoli and some side salad. Delight. Thank you.
Neva
I’m thinking zhoug or chimichurri for dipping!
Then grilled steak and salad
Caroline Boyle
Serve with red lentil soup and hummus.
KitchenWench
I thi k that they would be good with roasted chicken. They would also be a great snack with curry catsup or with a roasted red pepper and eggplant dip.
KitchenWench
These would be wonderful with a roast chicken and gravy. Equally, they would be a fun accompaniment for burgers or just as a snack with a curry catsup or a roasted eggplant/red pepper dip.
Michelle
I would serve this delicious appetizer with broiled salmon and Caesar salad.
Adrienne
These look so fun and delicious! I would serve them on their own with a variety of dipping sauces. My favorites are spicy ketchup and honey mustard. I can also see them being perfect to serve along burgers instead of french fries! Yum!
Donna
They’re so good it’s hard not to eat them alone. I serve them with roast beef for my husband & baked Greek tofu for me. We both have a salad as well
Cheri
These would make a nice crisp contrast to Hot wings or bbq meatballs, and a tangy salad. I can't wait to try this recipe.
Kristen H
I would serve with smothered pork chops!
Sheri Youssef
I love them so much. Awesome with a homemade tomato soup and salad or, If meat is a must Fresh Salmon and steamed peas w/ mushrooms
Mireille
I would serve them with grilled kafta and greek salad.
Stacey
I would serve with homemade fried chicken
Alex
I would serve this with baked smoked ham and garlic green beans!
Debi
I'm going to make these with a chicken casserole, or baked fish. I cannot eat mammal meat (due to AlphaGal allergies), so, fish or fowl for me. Thank you for all of the great recipe ideas! I am always on the hunt for something new and you do not disappoint!
Sara
I would serve these with steak and sauce.
Karen
Can't wait to try these---I just got an air fryer. Thanks for all your recipes!