Potato Croquettes Recipe
Introduction
Potato croquettes are crispy, golden bites filled with creamy mashed potatoes and Parmesan. They make a perfect snack, appetizer, or side dish that’s both comforting and elegant.
Ingredients
- 1 pound Yukon Gold potatoes (peeled and quartered)
- Salt and pepper (to taste)
- 2 1/2 tablespoons unsalted butter
- 2 egg yolks
- 1/2 cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley (plus more for garnish)
- 4 tablespoons all-purpose flour
- 1 large egg (beaten, for egg wash)
- 1 cup whole wheat breadcrumbs
- Neutral oil (for frying, as needed)
Instructions
- Step 1: Place the quartered potatoes in a large pot and cover with water. Add a pinch of salt and bring to a boil over medium-high heat. Cook until the potatoes are fork-tender, about 15-20 minutes. Drain well.
- Step 2: Return the drained potatoes to the pot or a bowl. Add the butter, salt, and pepper. Mash until smooth and let the mixture cool to room temperature.
- Step 3: Mix the cooled mashed potatoes with egg yolks, Parmesan cheese, and chopped parsley until just combined. Shape the mixture into small logs or oval shapes with your hands.
- Step 4: Prepare three shallow dishes: one with flour, one with the beaten egg (egg wash), and one with breadcrumbs. Lightly coat each croquette first in flour, then dip in egg wash, and finally roll in breadcrumbs. Place the coated croquettes on a baking sheet lined with parchment paper.
- Step 5: Heat neutral oil in a medium skillet to about 350°F, filling the pan about 1/2 inch deep. Fry the croquettes in batches until golden brown, turning occasionally for even color. Remove and drain on paper towels.
- Step 6: Garnish with additional chopped parsley and serve warm for the best flavor and texture.
Tips & Variations
- For extra creaminess, stir in a splash of cream or milk to the mashed potatoes before shaping.
- Use panko breadcrumbs instead of whole wheat for a lighter, crunchier coating.
- Add finely chopped ham or cooked bacon to the potato mixture for a smoky twist.
- Make croquettes ahead and freeze them before frying. Cook directly from frozen, adding a couple of extra minutes to frying time.
Storage
Store leftover croquettes in an airtight container in the refrigerator for up to 3 days. Reheat in a preheated oven at 350°F for 10-15 minutes to restore crispiness. Avoid microwaving to keep them from becoming soggy.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I bake the croquettes instead of frying?
Yes, baking is a healthier alternative. Place coated croquettes on a baking sheet, spray lightly with oil, and bake at 400°F for 20-25 minutes, turning halfway through until golden and crispy.
What type of potatoes work best for croquettes?
Starchy or all-purpose potatoes like Yukon Gold or Russets work best because they create a fluffy mashed potato base that holds together well when formed into croquettes.
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Potato Croquettes Recipe
- Total Time: 40 minutes
- Yield: About 12 croquettes 1x
Description
Delicious and crispy Potato Croquettes made with creamy mashed Yukon Gold potatoes, Parmesan cheese, and fresh parsley, coated in breadcrumbs and fried to golden perfection. Perfect as an appetizer or side dish, these croquettes offer a satisfyingly crunchy exterior with a smooth, flavorful interior.
Ingredients
Main Ingredients
- 1 pound Yukon Gold potatoes (peeled and quartered)
- Salt and pepper (to taste)
- 2 1/2 tablespoons unsalted butter
- 2 egg yolks
- 1/2 cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley (plus more for garnish)
Coating and Frying
- 4 tablespoons all-purpose flour
- 1 large egg (beaten for egg wash)
- 1 cup whole wheat breadcrumbs
- Neutral oil (for frying, as needed)
Instructions
- Boil potatoes: Place the peeled and quartered Yukon Gold potatoes in a large pot and cover with water. Add a pinch of salt. Bring to a boil over medium-high heat and cook until the potatoes are fork-tender, about 15-20 minutes. Drain the potatoes well to remove excess water.
- Mash potatoes: Return the drained potatoes to the pot or a large bowl. Add the unsalted butter, salt, and pepper, then mash the potatoes until smooth and creamy. Allow the mashed potatoes to cool to room temperature before proceeding.
- Shape mixture: In the cooled mashed potatoes, mix in the egg yolks, grated Parmesan cheese, and chopped fresh parsley until just combined. Using your hands, form the mixture into small logs or oval-shaped croquettes.
- Prepare coating stations: Set up three shallow dishes: one with the all-purpose flour, one with the beaten egg (egg wash), and one with the whole wheat breadcrumbs. These will be used to coat the croquettes before frying.
- Coat croquettes: Lightly dredge each croquette first in the flour, then dip it into the egg wash, and finally roll it in the whole wheat breadcrumbs until evenly coated. Place the coated croquettes on a baking sheet lined with parchment paper.
- Fry: Pour enough neutral oil into a medium-sized skillet to reach about 1/2 inch depth and heat the oil to 350°F (175°C). Carefully fry the croquettes in batches, turning occasionally, until they are golden brown and crisp on all sides. Remove the croquettes and drain on paper towels.
- Garnish and serve: Garnish the croquettes with additional chopped fresh parsley and serve warm as an appetizer or side dish.
Notes
- Make sure the mashed potatoes are completely cool before shaping to avoid sticky dough.
- Use a thermometer to monitor frying oil temperature for perfect crispiness.
- You can substitute whole wheat breadcrumbs with panko for extra crunch.
- Leftover croquettes can be kept in the fridge and reheated in an oven for best texture.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: American
Keywords: Potato croquettes, crispy potato bites, fried potato recipe, Parmesan croquettes, appetizer recipe, finger food
