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
- In a bowl, combine cold mashed potatoes, Parmesan, mozzarella (if using), egg yolk, parsley, salt, and pepper. Mix well.
- Chill in fridge for 15-30 minutes if mixture is too soft.
Step 2: Shape the Croquettes
- Scoop about 2 tablespoons of mixture. Roll into a log or ball shape.
- Repeat with remaining mixture.
Step 3: Set Up Breading Station
- Bowl 1: Flour.
- Bowl 2: Beaten eggs.
- Bowl 3: Panko breadcrumbs.
Step 4: Bread the Croquettes
- Roll each croquette in flour, then dip in egg, then coat with panko.
Step 5: Cook
- For frying: Heat 1 inch of oil to 350°F. Fry croquettes 2-3 minutes until golden brown. Drain on paper towels.
- For baking: Bake at 400°F for 15-20 minutes, flipping halfway, until golden and crispy.
Step 6: Serve
- 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.
