A perfect side dish to many meals, these Potato Croquettes are tasty, easy and a favorite for the whole family.
Anything that involves potatoes, I’m here for. Especially when it comes to these Potato Croquettes.
With seasonings, cheese and a crispy outer coating. I really cannot resist, plus you have multiple dipping sauces to choose as well.
These Potato Croquettes are a year round make for us, our whole family loves them and they really are super easy to throw together.
The flavors blend well with one another and they are great to pair with any of your main dishes.
Anytime that we can add a potato side dish to our meals, we are here for it and this recipe is just one of the best.
If you’ve been looking for that perfect easy side then you have to make these Potato Croquettes, you won’t regret it.
Some of our other favorite potato recipes that we have on our site include: Scalloped Potatoes and Ham, Smothered Potatoes and Crockpot Mashed Potatoes.
WHY THIS RECIPE WORKS:
- Easy ingredients help these come together in no time.
- You can switch up the potato mixture if you’d like.
- Double this recipe to have more on hand or to save for later.
INGREDIENTS NEEDED (FULL RECIPE AT THE BOTTOM OF THE POST):
Russet potatoes
Unsalted butter
Eggs, beaten
Salt
Pepper
Dried parsley
Garlic powder
Cheddar cheese
Parmesan cheese
All-purpose flour
Panko breadcrumbs
Fresh parsley, for garnish
Canola oil, for frying
HOW TO MAKE POTATO CROQUETTES, STEP BY STEP:
- Peel the potatoes and cut into large chunks. Place the potatoes in a pot and cover with room temperature water so the potatoes are submerged completely. Add about a tablespoon of salt to the water.
- Cover with a lid and bring to a boil. Reduce to a simmer and cook the potatoes until fork tender, about 20 minutes.
- Drain the potatoes and let them sit on a tray for about 10 minutes to let some steam escape.
- Use a potato ricer or potato masher and mash the potatoes in a mixing bowl. Pour the melted butter over the potatoes followed by the eggs, salt, pepper, parsley, and garlic powder. Mix until combined
- Sprinkle the cheese over the potatoes and mix again.
- Cover the bowl with plastic wrap and refrigerate for at least one hour or up to 2 days.
- Remove from the refrigerator and shape into cylinders about 2-inches long x 1-inch wide. You will get about 32 croquettes. Place the shaped croquettes on a sheet pan or plate and freeze for 20-30 minutes to firm up.
- In 3 separate bowls, add the flour in one, eggs in a second, and the breadcrumbs in the next.
- During the last 10 minutes of freezer time heat a pot of oil about 2 inches deep over medium high heat. You are aiming for about 350 degrees F if you have a candy thermometer.
- Remove the croquettes from the freezer and first coat in the flour, then the egg, and finally the breadcrumbs.
- Lower the croquettes into the hot oil in batches of 3-4 at a time and cook until brown and crispy, about 3-4 minutes.
- Remove with a slotted spoon and transfer to a wire cooling rack or paper towel lined plate.
- Sprinkle with fresh chopped parsley and dip in your favorite dipping sauce.
CAN I USE OTHER TYPES OF CHEESE?
Yes, absolutely. Just because we use certain types of cheese that doesn’t mean you have to follow suit, this is just the combination that we love.
Some other cheeses that you can use include: smoked gouda, Monterey jack, mozzarella, or Havarti.
WHAT ELSE CAN I ADD TO MY POTATO MIXTURE?
This is really up to you, there are various things that you can add to your mixture if you desire.
Some of my favorites include:
- Cooked Crumbled Bacon
- Green Onions
- Chives
- Caramelized Onions
- Diced Ham
- Japalepnos
- Red Pepper Flakes
You can really make these your own and just play around with the mixture to your liking.
HOW LONG DO THESE NEED TO FREEZE OR BE REFRIGERATED?
You will want to refrigerate your potato mixture for at least an hour (but you can for up to 2 days) so they are easy to shape.
To freeze, you will want to freeze the shaped Potato Croquettes for 30 minutes, this way they will not fall apart when cooking but also will cook all the way through.
WHAT DIPPING SAUCES GO WELL WITH POTATO CROQUETTES?
While this is absolutely a personal preference, we have tried a variety of different dipping sauces with ours.
Some of the ones we use the most include: ketchup, marinara sauce, herb aioli, a mustard and mayo combination, or even ranch.
HOW TO STORE:
These can be stored in the refrigerator in an airtight container where they will keep for up to 3 days.
You can also freeze these, these are best frozen before frying. Place on a baking sheet in the freezer until frozen.
Place in a freezer bag or container and they will keep in the freezer for up to 3 months.
To defrost remove to the refrigerator until thawed, then you will coat and fry them. To reheat from the refrigerator heat in an oven or air fryer at 300 for about 10 minutes.
TIPS AND TRICKS:
- We use russet potatoes for these, we have not use any other potatoes.
- Feel free to switch up your cheese’s, see above for some ideas.
- These can be frozen, see above on how to do that.
- Easily double this recipe to serve more people or keep for later.
- Additions can be added to your potato mixture, see above for some ideas.
- You will want to refrigerate your potato mixture and freeze your shaped croquettes, do not skip this step!
- Try to cut your potatoes into equal-sized pieces so they cook equally.
- Don’t cut the potatoes too small or you will get waterlogged potatoes and your mixture will end up too soft. Cutting the potatoes into 4-6 pieces each is best.
Can’t resist a good and tasty potato recipe? Then these Potato Croquettes need to be made ASAP – you will fall in love.
If you like this recipe you might also like:
- Mashed Potato Casserole
- Cracker Barrel Hashbrown Casserole
- Loaded Potato Skins
- Crispy Parmesan Potatoes
If you’ve tried these POTATO CROQUETTES or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK and INSTAGRAM to see more amazing recipes and what shenanigans I’m getting into!
Potato Croquettes
Ingredients
Potato filling:
- 2 pounds russet potatoes
- 4 Tablespoons unsalted butter melted and cooled
- 2 eggs beaten
- 1 teaspoon salt plus more for salting your water
- 1 teaspoon pepper
- 1 teaspoon dried parsley
- ½ teaspoon garlic powder
- ½ cup cheddar cheese
- ¼ cup parmesan cheese
Coating:
- 1 cup all-purpose flour
- 3 eggs beaten
- 2 cups panko breadcrumbs
- Parsley for garnish
- 2-3 cups canola oil for frying
Instructions
- Peel the potatoes and cut into large chunks. Place the potatoes in a pot and cover with room temperature water so the potatoes are submerged completely. Add about a tablespoon of salt to the water.
- Cover with a lid and bring to a boil. Reduce to a simmer and cook the potatoes until fork tender, about 20 minutes.
- Drain the potatoes and let them sit on a tray for about 10 minutes to let some steam escape.
- Use a potato ricer or potato masher and mash the potatoes in a mixing bowl. Pour the melted butter over the potatoes followed by the eggs, salt, pepper, parsley, and garlic powder. Mix until combined
- Sprinkle the cheese over the potatoes and mix again.
- Cover the bowl with plastic wrap and refrigerate for at least one hour or up to 2 days.
- Remove from the refrigerator and shape into cylinders about 2 inches long x 1 inch wide. You will get about 32 croquettes. Place the shaped croquettes on a sheet pan or plate and freeze for 20-30 minutes to firm up.
- In 3 separate bowls, add the flour in one, eggs in a second, and the breadcrumbs in the next.
- During the last 10 minutes of freezer time heat a pot of oil about 2 inches deep over medium high heat. You are aiming for about 350 degrees F if you have a candy thermometer.
- Remove the croquettes from the freezer and first coat in the flour, then the egg, and finally the
- breadcrumbs.
- Lower the croquettes into the hot oil in batches of 3-4 at a time and cook until brown and crispy, about 3-4 minutes.
- Remove with a slotted spoon and transfer to a wire cooling rack or paper towel lined plate. Sprinkle with fresh chopped parsley and dip in your favorite dipping sauce.
Notes
- We use russet potatoes for these, we have not use any other potatoes.
- Feel free to switch up your cheese’s, see above for some ideas.
- These can be frozen, see above on how to do that.
- Easily double this recipe to serve more people or keep for later.
- Additions can be added to your potato mixture, see above for some ideas.
- You will want to refrigerate your potato mixture and freeze your shaped croquettes, do not skip this step!
- Try to cut your potatoes into equal-sized pieces so they cook equally.
- Don’t cut the potatoes too small or you will get waterlogged potatoes and your mixture will end up too soft. Cutting the potatoes into 4-6 pieces each is best.
Nutrition
Tornadough Alli is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value is important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and values can vary depending on which brands were used.
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