potato croquettes

these potato croquettes bring a burst of flavour to any table, combining creamy mashed potatoes with melted cheese, all encased in a golden, crispy shell.

Want the same golden potato crunch without the creamy filling? Try my crispy potato rings.

these potato croquettes feature creamy mashed potatoes, mixed with a sprinkle of cheese and seasoned to perfection. each bite-sized croquette is coated in breadcrumbs and fried until golden and crispy. serve them piping hot, with a tangy garlic aioli or a smoky chipotle mayo and watch as they disappear from the plate in no time.

why you will love this potato croquette recipe:

• textures – these potato croquettes boast a perfect balance of crispy golden-brown coating and creamy, melt-in-your-mouth potato filling, meaning each bite is a beautiful contrast of textures.

• easy to make in advance – these potato croquettes can be prepared in advance and then stored in the fridge or freezer. simply fry them up whenever you’re craving a crispy potato snack!

• customisable – this recipe is highly adaptable. i decided to keep my potato croquettes simple and easy by adding a blend of seasonings and cheese, but you can easily customise the fillings with your favourite ingredients e.g. vegetables like peas or sweetcorn or a protein like chicken.

how to make these potato croquettes:

to make these potato croquettes, we need to boil potatoes until fork tender, then drain them and mash them once cool. add seasonings and cheese and mix everything in. form bite-sized croquette pieces with the potato mixture, then coat each piece with flour, egg and breadcrumbs. lastly, fry until crispy and golden.

ingredients you will need:

• potatoes- these will be cut, peeled, boiled and drained before mashing

• seasonings – i added a mix of salt, black pepper, garlic powder, red chilli powder and dried parsley to my potato croquettes

• cheese – i opted for a sprinkle of mozzarella in this recipe to keep things simple, but you can use any cheese that you like, or even a blend of cheeses if you want to make these potato croquettes extra cheesy

• cornstarch – cornstarch will be used to bind the mixture together and make our potato croquettes extra crispy

• oil – and neutral oil will work here. we’ll be adding some to our potato mixture to make it softer. we’ll also be using oil for frying these potato croquettes.

• flour – plain flour/all purpose flour will be used to coat the croquettes

• egg – we’re going to dip the croquettes in egg before coating with breadcrumbs

• breadcrumbs – i used normal breadcrumbs for this recipe, but if you’d like to make your potato croquettes even crispier, feel free to use panko breadcrumbs.

tools:

• colander – use a colander to drain your potatoes after boiling. this is an important step because we need to make sure that there is no water left in the mixture before frying or our croquettes can burst in the oil.

• 3 wide shallow bowls – add flour, egg, and breadcrumbs in separate wide, shallow bowls to make it easier when it comes to coating and dipping the croquettes

• wire skimmer – lift the croquettes out of the hot oil with a wire skimmer to drain any excess oil out

step by step instructions

for full measurements, keep scrolling down to the recipe below.

step one: peel potatoes, then cut up and boil in water with some salt for 8-10 minutes or until they are fork tender.

step two: drain the potatoes until there is no water left, then set aside to cool. once they have cooled, mash until soft and creamy.

step three: add garlic powder, red chilli powder, dried parsley, black pepper, salt and cheese and mix all of this into the mashed potato.

step four: add cornstarch and mix into the potato mixture.

step five: mix everything together with your hands until you get something that resembles a dough, then add a small amount of oil and mix that in. let the mixture rest at room temperature for around 30 minutes.

step seven: separate your mashed potato mixture in equal portions, then shape each one into a cylinder (or whatever shape you like), taking care to make sure that there are no cracks.

step eight: coat each cylinder with a thin layer of flour, then dip in egg, then coat with a layer of breadcrumbs.

step nine: fry your potato croquettes in oil at medium heat for 2-3 minutes, taking care not to overcrowd the pan, then gently lift out of the oil with a wire skimmer.

tips and notes

• be sure to drain the boiled potatoes until there is no water left behind. water in the potato mixture can cause the croquettes to burst in the oil.

• be sure to mash the potatoes until they’re smooth and lump-free to achieve a creamy filling. over mixing can make the potatoes gummy so bear that in mind.

• chilling the potato croquettes in the fridge after shaping will help them firm up and make them easier to fry. i didn’t do this, but if you struggle with frying, this step might make things a little easier.

• make sure your oil temperature is not too high when frying the potato croquettes as this can cause the outside to burn quickly without cooking the inside properly.

• before frying the croquettes, test the oil temperature by dropping a small piece of breadcrumb into the oil. it should sizzle and float to the surface immediately without burning.

• make sure your potatoes have cooled before mashing and mixing with other ingredients. a cooler mixture will be easier to work with for this recipe.

• make sure there are no cracks in your croquettes when shaping them.

• if you’re short on time or would like to make these potato croquettes in advance for another day, you can prepare the mixture, coat the croquettes in flour and breadcrumbs, then store in the fridge or freezer until you’re ready to fry them up.

• when it comes to freezing these potato croquettes for later use, arrange the croquettes in a single layer on a baking sheet lined with parchment paper or baking paper. make sure they are not touching each other to prevent them from sticking together. place the baking tray with the croquettes in the freezer and allow them to freeze for 1-2 hours, or until they are firm to the touch – this will prevent them from clumping together when stored. then, you can transfer the frozen croquettes to freezer-safe bags or airtight containers.

frequently asked questions

1. can i make these potato croquettes in the air fryer?

   – yes, you can air fry these potato croquettes to make them a little healthier. simply preheat your air fryer to 190°c (375°f), then arrange the croquettes in a single layer in the basket, making sure they are not touching. cook them for about 10-15 minutes, flipping halfway through, until they are golden brown and crispy.

2. can i bake these potato croquettes in the oven?

   – yes, you can bake these potato croquettes instead of frying them. arrange the croquettes on a baking tray lined with parchment paper/baking paper and bake them in a preheated oven at 190°c (375°f) for 25-30 minutes, or until golden and crispy, flipping halfway through.

3. what dipping sauces go well with potato croquettes?

   – you can serve these potato croquettes with a variety of dipping sauces. some classic options that would go well include ketchup, aioli, sour cream and chive, or garlic mayo.

4. can i make this potato croquette recipe dairy-free?

   – to make dairy-free potato croquettes, you can simply skip the cheese in this recipe, or use dairy-free cheese alternatives.

5. can i make these potato croquettes without egg?

   – you can make these potato croquettes without egg by using a flour and milk mix in place of egg. simply add flour and milk together until it becomes thick, but not too thick, so that it’s easy enough to dip your croquettes in. coat your croquettes in a thin layer of flour, then dip in the flour and milk mix, and then coat in breadcrumbs.

6. can i make these potato croquettes from leftover mashed potatoes?

   – yes, these potato croquettes can be made from leftover mashed potatoes. just make sure your mashed potatoes are fairly thick, then add any extra ingredients or seasonings you’d like to add before forming them into cylinders.

7. why are my potato croquettes bursting in the oil when i fry them?

   – if your potato croquettes are bursting in the oil, it could be for a number of reasons. it could be because of excess moisture in the potato mixture, so make sure your potatoes are well-drained and not wet before forming them into croquettes. it could also be because of air pockets trapped inside the croquettes – to avoid this, make sure to compact the potato mixture firmly and get rid of any cracks to eliminate any air pockets. it’s also important to be gentle when frying these potato croquettes, so fry them in batches and avoid overcrowding the pan.

recipe