Potato Croquettes
Turn leftover mashed potatoes into crispy, golden bites of comfort with this simple and satisfying recipe. Perfect as a snack, appetizer, or side dish.
Ingredients
2 cups mashed potatoes
2 tsp fresh parsley, finely chopped
Coarse salt and freshly ground black pepper, to taste
1 cup all-purpose flour
1 large egg
1 tbsp water
1½ cups fresh breadcrumbs
Vegetable oil, for frying
Instructions
Step 1 – Mix the Filling:
In a large bowl, combine the mashed potatoes and parsley. Season generously with salt and pepper, then mix until well combined.
Step 2 – Set Up Breading Station:
In three separate shallow bowls, set up the breading components:
Bowl 1: Flour seasoned with salt and pepper.
Bowl 2: Whisk together the egg and water to make an egg wash.
Bowl 3: Place the breadcrumbs.
Step 3 – Shape the Croquettes:
Form the potato mixture into small logs, about ¾ inch wide and 2 inches long.
Step 4 – Bread the Croquettes:
Roll each croquette in the flour (shaking off excess), dip into the egg wash, then coat evenly with breadcrumbs.
Step 5 – Fry to Perfection:
In a heavy-bottomed saucepan, heat about 1½ inches of vegetable oil over medium-high heat until hot (around 350°F / 175°C). Fry the croquettes in batches, turning as needed, for about 2 minutes or until golden brown and crisp on all sides. Drain on a paper towel-lined plate.
- Pro Tip
Chill the shaped croquettes for at least 30 minutes before breading and frying. This helps them firm up, making them easier to handle and less likely to fall apart while frying.
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