What are potato croquettes?

Potato croquettes are crispy, golden treats. They're made from mashed potatoes. They have a crunchy outside and a creamy inside, often with cheese, herbs, or bacon.

What is the origin of potato croquettes?

They come from the French word "croquer," meaning "to crunch." Loved worldwide, they have many versions like Dutch kroketten, Japanese korokke, and Spanish croquetas.

What type of potatoes are best for making croquettes?

Yukon Gold potatoes are perfect. They have a rich flavor and creamy texture.

How do you make potato croquettes?

Start by boiling and mashing Yukon Gold potatoes with butter and seasonings. Add béchamel sauce or egg yolks for binding. Shape into balls or cylinders and chill to firm. For coating, use a three-step process: flour, eggs, and breadcrumbs. Fry in batches at 350°F until golden.

What are some flavor variations for potato croquettes?

Try adding cheese, herbs, or spices to the potato mix. You can also add bacon bits, caramelized onions, or jalapeños for extra flavor.

What are some popular potato croquette recipes to try?

Classic croquettes include mashed potatoes, eggs, cheese, and herbs. Try international versions like Spanish croquetas with béchamel and ham, Japanese korokke with meat or vegetables, and Dutch kroketten filled with ragout.

Homemade Potato Croquette: Crispy & Golden Brown

Ingredients

Scale

1½ pounds Yukon Gold potatoes, peeled and cubed
2 tablespoons unsalted butter
2 egg yolks
⅓ cup grated Pecorino Romano or Parmesan
2 tablespoons chopped parsley (or chives)
Salt and pepper to taste
½ cup all-purpose flour
2 large eggs, beaten
1½ cups panko breadcrumbs
Vegetable oil for frying

Instructions

Boil and Mash: Cook the potatoes in salted water until fork-tender (about 10–12 minutes). Drain and let cool slightly, then mash until smooth.
Mix the Filling: Stir in butter, egg yolks, grated cheese, parsley, salt, and pepper. Mix until well combined and smooth.
Shape the Croquettes: Form the potato mixture into 20 small balls or cylinders. Place on a tray and refrigerate for 30 minutes to firm up.
Coat for Crispiness: Roll each croquette in flour, dip into beaten eggs, then coat thoroughly with panko breadcrumbs. Press gently to ensure full coverage.
Fry: Heat oil in a skillet to 350°F. Fry croquettes in batches for 2–3 minutes per side until golden brown. Drain on paper towels and serve hot.
Optional Bake Method: For a lighter version, bake croquettes on a greased sheet at 400°F for 20–22 minutes, flipping halfway through.

Notes

Be sure the mashed potatoes are fully cooled before shaping to help them hold together. For extra flavor, you can stuff each croquette with a small cube of mozzarella or smoked cheese before breading. Always chill before frying to avoid breakage during cooking.

Author: Emilie Faivre
Prep Time: 20 minutes
Cook Time: 15 minutes
Category: Appetizer
Method: Fried or Baked
Cuisine: Comfort Food
Diet: Vegetarian

Nutrition

Serving Size: 2 croquettes
Calories: 220
Sugar: 1g
Sodium: 260mg
Fat: 10g
Saturated Fat: 3g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 2g
Protein: 5g
Cholesterol: 40mg

Keywords: potato croquettes, crispy mashed potato bites, homemade croquettes