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

Scale

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