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Crispy Golden Potato Croquettes: A Classic Comfort Food

These Crispy Golden Potato Croquettes are the perfect combination of a crunchy exterior and a creamy, cheesy inside. Made with mashed potatoes, Parmesan, and a crispy breadcrumb coating, they are ideal as a side dish, appetizer, or snack. Serve them with your favorite dipping sauce, and enjoy a bite-sized piece of comfort food that’s crispy on the outside and soft on the inside.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 12 croquettes
Course: Snack
Cuisine: European
Ingredients Method Notes

Ingredients
  

  • For the Croquettes
  • 3 medium potatoes about 500 g, boiled and mashed
  • ½ cup 50 g grated Parmesan cheese
  • 1 egg yolk
  • 2 tablespoons melted butter
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ½ teaspoon garlic powder optional
  • 2 tablespoons chopped parsley optional
  • For the Coating
  • ½ cup 60 g all-purpose flour
  • 1 egg beaten
  • 1 cup 100 g breadcrumbs (panko or regular)
  • Oil for frying

Method
 

  1. Prepare the Potato Mixture: In a bowl, mix mashed potatoes, Parmesan cheese, egg yolk, melted butter, salt, black pepper, garlic powder, and parsley until well combined. Shape into small cylinders or balls and refrigerate for 15-20 minutes to firm up.
  2. Coat the Croquettes: Roll each croquette in flour, then dip in beaten egg, and finally coat with breadcrumbs, ensuring an even layer.
  3. Fry to Perfection: Heat oil in a pan over medium heat. Fry the croquettes in batches for 2-3 minutes per side, until golden brown and crispy.
  4. Drain & Serve: Transfer to a paper towel-lined plate to remove excess oil. Serve warm with garlic aioli, ketchup, or your favorite dipping sauce.

Notes

  • Extra crispy croquettes: Double-coat in breadcrumbs before frying.
  • Baking option: Brush with oil and bake at 200°C (400°F) for 20-25 minutes, flipping halfway.
  • Cheesy surprise: Insert a cube of mozzarella inside each croquette for a gooey center.
  • Make ahead: Store uncooked croquettes in the fridge for up to 2 days or freeze for up to 1 month.