Leftover mashed potatoes just found their destiny.
These potato croquettes are what happens when mashed potatoes get dressed up for a party. Rolled in breadcrumbs, fried to a crisp, and impossibly creamy inside. They vanish within minutes. Make extra. You’ve been warned.
Ingredients
Makes 12-15 croquettes.
- 2 cups cold mashed potatoes (leftover is perfect)
- ½ cup shredded Parmesan or cheddar cheese
- 1 large egg yolk
- 2 tablespoons chopped fresh parsley or chives
- ½ cup all-purpose flour
- 2 large eggs, beaten (for coating)
- 1 cup panko breadcrumbs
- ½ teaspoon salt
- Vegetable oil for frying
Step-by-Step Instructions
Step 1: Make the Mix
- In a bowl, combine cold mashed potatoes, cheese, egg yolk, and parsley.
- Mix until uniform. Season with salt.
Step 2: Shape
- Scoop mixture and roll into 2-inch logs or balls.
- Place on a parchment-lined tray.
Step 3: Set Up Breading Station
- Bowl 1: flour. Bowl 2: beaten eggs. Bowl 3: panko.
- Roll each croquette: flour → egg → panko.
Step 4: Chill (Important)
- Freeze shaped croquettes for 15 minutes. This prevents falling apart in the fryer.
Step 5: Fry
- Heat 1 inch of oil to 350°F (175°C).
- Fry croquettes in batches, 2-3 minutes, until golden brown.
- Don’t overcrowd.
Step 6: Drain and Serve
- Drain on paper towels. Sprinkle with salt immediately.
- Serve with marinara, aioli, or just alone.
Summary
Prep Time: 20 minutes | Chill Time: 15 minutes | Cook Time: 10 minutes | Total Time: 45 minutes
Yield: 12-15 croquettes
Difficulty: Easy
Storage Notes
Freeze Before Frying (Best Method):
Freeze shaped, breaded croquettes on a tray, then transfer to a bag. Fry from frozen—add 1-2 minutes.
Refrigerate Cooked:
Store in an airtight container for up to 3 days. Reheat in air fryer or oven (375°F for 5-8 minutes). Microwave makes them sad and soggy.
Do Not Refrigerate Raw:
Breaded raw croquettes get mushy in the fridge. Freeze only.
