For more snacks or appetizers with a satisfying crunch, try our crispy boursin arancini recipe and crispy sweet potato cakes! Potato croquettes are a popular snack that takes different forms around the world. There are the Japanese korokke, the Dutch kroketten, and the Spanish croquetas de jamòn. No one can resist these! This simple Italian-inspired recipe for potato croquettes is flavored with parmesan cheese, onion, garlic, and parsley. They have a wonderfully crispy exterior and soft center. Serve them as a snack or side dish on their own or with a simple tasty dip. The term ‘croquette’ refers to any main ingredient that’s breaded and baked or fried until crispy. It comes from the French word ‘croque’ which translates to ‘crunch’. Often croquettes are shaped into cylinders or ovals but we found it easiest to shape them into balls for this recipe. These easy homemade potato croquettes are made with simple ingredients, and no fancy potato ricer is needed. Here’s everything you need to make them:
Mashed potatoes – the best type of potato to use for croquettes are russet potatoes because they become dry and fluffy when cooked. Make sure the mashed potatoes are completely cold or you will have trouble forming the croquettes. You can use leftover mashed potatoes but if they are quite soft you will need to use flour to help bind them together. Parmesan cheese – parmesan cheese adds richness and a cheesy flavor. You can also use pecorino romano if you prefer. Onion + garlic – potatoes on their own aren’t super flavorful so minced onion and garlic give these croquettes a flavor boost. Parsley – we mix some minced fresh parsley into the croquettes and sprinkle some on for serving. Eggs – eggs act as a binder for the mashed potatoes giving them form and structure. Salt + pepper – for seasoning, to taste. Panko – panko breadcrumbs are a type of Japanese breadcrumb traditionally used as a coating for deep-fried foods. We prefer them over regular breadcrumbs for the crispy texture they offer. Use gluten-free panko if needed. Flour – we use all-purpose flour for coating the croquettes before frying them. Use a 1:1 gluten-free all-purpose flour blend if needed. Oil – any high-heat vegetable oil will work for frying like avocado oil, grape seed, or sunflower oil.
For a spicy dip mix up a sriracha mayo with some mayonnaise, sriracha, minced garlic, lemon juice, and sea salt. Or try our chipotle mayo recipe. Try them with our delicious garlic scapes aioli! Make a simple sour cream dip with some chopped chives and paprika.
Like most fried foods, these potato croquettes are best served right away while still hot. Enjoy them on their own, or with a simple dip on the side.
They’re a great snack or appetizer and make a delicious addition to a main meal with a salad and protein. They’re always a hit at dinner parties, on game day, or on holidays like Thanksgiving or Christmas. Kids love them, too!
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