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Potato Croquettes are creamy mashed potatoes and cheese, rolled into balls, then breaded and fried until golden brown and crispy.
Delicious and Crispy Potato Croquettes
A few weeks ago, a loyal reader of A Family Feast wrote to us and asked us if we had a good recipe for Potato Croquettes. We didn’t…until today!
(Thank you for the recipe inspiration, Louise!) 😊
What is a Croquette?
A croquette is a crumb-coated and deep-fried ball of filling that can contain any variety potatoes, meats and seafood, cheeses, rice, and vegetables. The seasoned filling typically contains some sort of binder (such as eggs or cheese) so that the croquette holds its shape as it is rolled in the crumbs and fried.
The word croquette is derived from the French word, croquer, which translates as “to crunch.”
In our Potato Croquettes recipe, we decided to use panko breadcrumbs rather than the traditional, finely-ground breadcrumbs, because panko really gives the outside of our croquettes a nice crunch. The inside is a combination of cooked yellow potatoes and Romano cheese, plus some onions and garlic cooked in butter, seasonings, corn starch, and egg yolks to bind it all together.
Why you’ll love Potato Croquettes
- Our Potato Croquettes cook up light and crispy on the outside and soft and tender on the inside with delicious flavor throughout.
- These can be served as an appetizer or side dish with sour cream and chives for dipping.
- This is a versatile recipe. Swap in a different cheese, or different seasonings to suit your tastes.
- You can do all of the prep and assemble the croquettes ahead of time – then fry just before serving.
Key Ingredients & Substitutions
- Potatoes – Yellow, golden, or Yukon Gold potatoes are best for these croquettes as their balanced combination of starchy and waxy properties yields the perfect texture. Russet potatoes can also be used, but the filling will be softer.
- Eggs – You’ll include egg yolks in the filling, while egg whites and whole eggs are used when breading the balls of potato filling.
- Butter
- Sweet Onions
- Fresh Garlic
- Corn Starch
- Seasonings – Celery salt, ground white pepper, and fresh Italian flat-leaf parsley.
- Romano Cheese – This is added to both the filling and the coating. You can substitute Parmesan instead – but note that it is saltier than Romano, so cut back on the celery salt if you do.
- Breading – Made with a mix of all-purpose flour, panko breadcrumbs, and more grated Romano cheese.
- Sour Cream and Chopped Parsley – For serving, if desired.
Special Tools Needed
- Large Pot – To boil the potatoes.
- Cutting Board and Sharp Knife
- Paring Knife
- Large Mixing Bowl – To combine the potato mixture
- Potato Ricer or a Potato Masher with large holes
- Small Sauté Pan – To cook the onions and garlic.
- Heavy Wooden Spoon or Firm Rubber Spatula
- Less-firm Rubber Spatula
- Small Scoop – Such as a 1-ounce cookie/ice cream scoop
- Three Medium Bowls – For breading the croquettes
- Large Heavy Pot or Skillet – For frying.
- Spider Strainer or Large Long-Handled Slotted Spoon
- Sheet Tray lined with Paper Towels – For draining the fried croquettes.
- Candy Thermometer or Heat Gun – To maintain the temperature of the cooking oil.
PRODUCT RECOMMENDATION
A Potato Ricer is a great cooking tool to have on hand in the kitchen. It can be used for many different recipes such as mashed potatoes, or these Potato Croquettes.
The cooked potatoes are pressed through the ricer, yielding a lighter and fluffier texture than mashed or whipped potatoes.
How do I make Potato Croquettes?
- Place whole unpeeled potatoes into a pot and cover with water. Bring to a boil, then lower to a medium boil, and cook until almost tender. Remove the potatoes to a cutting board and with a paring knife, remove skin. (It will peel right off)
- Cut the potatoes into pieces that will fit into your potato ricer and press into the large bowl. (Or, mash using a potato masher with large holes.)
- Saute onions and garlic in butter. Set aside to cool.
- Mix riced potatoes with cooked and cooled onions and garlic, egg yolks (save the whites), corn starch, seasonings, and Romano cheese. (This mixture can be made ahead of time and chilled if you’d like. See Chef’s Tip below.)
- Use a small scoop and scoop out four dozen portions, each just under an ounce.
- Lay out three bowls: one with flour, one with egg whites and whole eggs, and one with seasoned panko breadcrumbs.
- Roll each portion into a ball, then dip in flour, eggs, and crumbs.
- Fry in batches of eight (six batches) for 1½ to 2 minutes per batch. Note that if you fry them for too long, they will start to burst open.
- Serve with sour cream and sprinkle of parsley on the side.
Cooking Tips
- Although not necessary, we found it easier to chill potato mixture before breading and frying. The filling is easier to form into balls when chilled.
- Be careful with garlic. Grating it vs. mincing or chopping, releases more oil and intensifies the flavor. Only grate one small clove. Anymore and it will overpower the mild taste of the potato mixture.
- Cooking the potatoes whole and skin on keeps water out of the cooked potato as well as keeping the starch in the potato instead of the water it was cooked in. The starch helps bind the final mixture.
Frequently Asked Questions
- Can I make Potato Croquettes ahead of time? The mixture can be made ahead of time, and the croquettes can be formed and breaded ahead of time too, but they should be fried just before serving.
- How do I store leftovers? Store refrigerated for up to four days.
- How do I reheat leftovers? Croquettes are best reheated in the oven until warmed through so they get crunchy again, but you can microwave them too. (They will get soft in the microwave.)
- Can I freeze Potato Croquettes? You can, but the breading may not get as crispy once thawed and reheated.
You might like these other Potato Recipes:
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Potato Croquettes
Potato Croquettes are creamy mashed potatoes and cheese, rolled into balls, then breaded and fried until golden brown and crispy.
Ingredients
2 1/2 pounds yellow potatoes, left whole and unpeeled
3 tablespoons butter
1/2 cup finely minced onion
1 small garlic clove grated fine
2 egg yolks (save the whites for the breading station)
3 tablespoons finely chopped fresh flat leaf parsley
3 tablespoons corn starch (or potato starch if you have it)
1 teaspoon celery salt
1/2 teaspoon white pepper
2 tablespoons grated Romano cheese
Breading
3 cups all-purpose flour
5 whole eggs plus the egg whites from above
5 cups Panko breadcrumbs
1/2 cup grated Romano cheese
Other
Vegetable oil for frying
Sour cream, for serving
Instructions
- Place whole unpeeled potatoes in a large pot and cover with water. Bring to a boil and cook on a medium boil for 35-55 minutes depending on the size of the potato. Our potatoes were large and took 45 minutes to cook. Insert a paring knife in to test for doneness. It should slide in but still meet a little resistance.
- Use a spider to remove the cooked potatoes to a cutting board and when cool enough to handle, remove skin using a paring knife. The skin will peel right off.
- While the potatoes are cooking, saute the onions and garlic in butter over medium heat until soft but not browned. Set aside to cool.
- Cut the potatoes so they fit in the potato ricer and press using the large hole disc and into a large bowl. If using a masher, place whole cooked potatoes in the bowl and press with the masher. Try not to mash the potatoes to a smooth consistency. There should be some potato texture.
- Add cooled onion and garlic mixture, two egg yolks, parsley, corn starch, celery salt, white pepper, and two tablespoons of Romano cheese. Stir with a wooden spoon to combine but do not overmix.
- Using a one-ounce scoop, scoop out 48 portions onto your counter. Then roll each one into a ball and place on a sheet tray. Refrigerate this tray while you work on setting up the breading station and the oil.
- In one medium bowl, add flour. In the second, beat the two egg whites with the five whole eggs. In the third, combine the Panko breadcrumbs with the half cup of grated Romano cheese.
- Fill a large heavy duty Dutch oven or pot half full of vegetable oil.
- Remove the tray of potato balls and a few at a time with gloved hands, roll in flour and shake excess, dip in the egg mixture, and shake off excess then roll in the breadcrumbs and place back onto the sheet tray. Place them back into the refrigerator while you heat the oil.
- Heat the oil to 350 degrees F using a candy thermometer or heat gun.
- Once the oil is hot, remove the tray from the refrigerator and drop eight croquettes in at a time, using a spider to make sure they don’t stick to each other.
- Fry for 1 ½ to 2 minutes until golden. Any longer and they will burst open.
- Use a spider to remove each batch to a sheet tray lined with paper towels.
- Make sure oil is back up to 350 degrees F and cook the remaining batches. (Since the cooking time is so short, no need to keep each batch in a warm oven.)
- Transfer the croquettes from the paper towel lined sheet tray to a platter and serve with sour cream on the side.
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Delicious! Made exactly as written. Used affiliate link for the ricer and it is a nice one! Thanks for another great recipe!
You’re welcome Pam! Glad you enjoyed the recipe!