Potato Croquettes (Crispy, Creamy & 40 Minutes)

Potato croquettes are what leftover mashed potatoes dream of becoming. Crispy, golden breadcrumb coating. Warm, creamy potato center. Deep-fried or baked. Pure magic.

Forty minutes. Serve with aioli or marinara. Gone in two.

Ingredients

Makes about 15-20 croquettes.

• 2 cups cold mashed potatoes leftovers
• ¼ cup grated Parmesan cheese
• ¼ cup shredded mozzarella or cheddar (optional)
• 1 egg yolk
• 2 tbsp fresh parsley or chives, chopped
• ¼ tsp salt and pepper

For the Coating:

• ½ cup all-purpose flour
• 2 large eggs, beaten
• 1 cup panko breadcrumbs
• Oil for frying (or baking spray for baked version)

Step-by-Step Instructions

Step 1: Make the Potato Mixture

1. In a bowl, combine cold mashed potatoes, Parmesan, mozzarella (if using), egg yolk, parsley, salt, and pepper. Mix well.
2. Chill in fridge for 15-30 minutes if mixture is too soft.

Step 2: Shape the Croquettes

1. Scoop about 2 tablespoons of mixture. Roll into a log or ball shape.
2. Repeat with remaining mixture.

Step 3: Set Up Breading Station

1. Bowl 1: Flour.
2. Bowl 2: Beaten eggs.
3. Bowl 3: Panko breadcrumbs.

Step 4: Bread the Croquettes

1. Roll each croquette in flour, then dip in egg, then coat with panko.

Step 5: Cook

1. For frying: Heat 1 inch of oil to 350°F. Fry croquettes 2-3 minutes until golden brown. Drain on paper towels.
2. For baking: Bake at 400°F for 15-20 minutes, flipping halfway, until golden and crispy.

Step 6: Serve

1. Serve hot with aioli, marinara, or ranch.

Summary

Prep Time: 20 minutes | Cook Time: 15-20 minutes | Total Time: 35-40 minutes

Yield: 15-20 croquettes

Difficulty: Medium

Storage Notes

Best fresh and crispy. Keeps in fridge for 3 days. Reheat in air fryer or oven at 375°F for 5-7 minutes (microwave makes them soggy). Freeze before frying for up to 2 months—fry from frozen.