Crispy Parmesan Potato Croquettes Recipe
Introduction
Potato croquettes are crispy, golden bites filled with creamy mashed potatoes and savory herbs. This easy recipe transforms simple ingredients into a delicious appetizer or side dish that’s perfect for any occasion.
Ingredients
- 2 cups mashed potatoes (cooled)
- ½ cup grated parmesan cheese
- ¼ cup finely minced onion
- ¼ cup minced parsley (more to serve)
- 3 large eggs (divided)
- 1 clove garlic (finely minced)
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 cup panko (gluten-free, if needed)
- ¼ cup flour (substitute cornstarch for gluten-free)
- Oil for frying
Instructions
- Step 1: In a large bowl, combine the cooled mashed potatoes, parmesan cheese, onion, parsley, garlic, salt, pepper, and 1 egg. Mix until well combined.
- Step 2: Set up three shallow bowls: place the flour in one, whisk the remaining 2 eggs in another, and pour the panko into the third bowl.
- Step 3: Shape the potato mixture into balls. Dip each ball first in flour, then in egg, and finally coat with panko. Use one hand for the egg and the other for flour and panko to keep the process neat. Place the coated croquettes on a baking sheet or plate.
- Step 4: Heat 2 inches of oil in a high-sided frying pan over medium-high heat until it reaches 350°F (175°C).
- Step 5: Fry the croquettes in batches, avoiding overcrowding, for about 2 minutes or until they turn light brown.
- Step 6: Remove with a slotted spoon and place on a cooling rack set over a baking sheet or on a paper towel-lined plate to drain excess oil. Allow the oil to return to 350°F before frying remaining batches.
Tips & Variations
- Use gluten-free panko and cornstarch if you need a gluten-free version.
- Add a pinch of smoked paprika or cayenne pepper to the potato mixture for a subtle kick.
- Serve croquettes hot with your favorite dipping sauce like aioli or spicy ketchup.
- For extra crispiness, double dip croquettes by repeating the egg and panko steps.
Storage
Store leftover croquettes in an airtight container in the refrigerator for up to 3 days. Reheat them in a preheated oven at 375°F (190°C) for 10–15 minutes to regain crispiness. Avoid microwaving as it can make them soggy.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make potato croquettes ahead of time?
Yes, you can prepare and bread the croquettes ahead, then refrigerate them for a few hours before frying. This can help save time when ready to cook.
What type of potatoes work best?
Starchy potatoes like Russets are ideal as they create a light and fluffy mashed potato base, perfect for croquettes.
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Crispy Parmesan Potato Croquettes Recipe
- Total Time: 35 minutes
- Yield: 10 servings 1x
- Diet: Gluten Free
Description
Crispy and golden Potato Croquettes made with creamy mashed potatoes, parmesan cheese, and fresh herbs, coated in a crunchy panko crust and fried to perfection. Perfect as a snack, appetizer, or side dish, these croquettes are easy to prepare and delightfully flavorful with a crisp outside and soft, cheesy inside.
Ingredients
Main Ingredients
- 2 cups mashed potatoes (cooled)
- ½ cup grated parmesan cheese
- ¼ cup finely minced onion
- ¼ cup minced parsley (more to serve)
- 3 large eggs (divided)
- 1 clove garlic (finely minced)
- ½ teaspoon salt
- ½ teaspoon pepper
For Breading
- 1 cup panko (gluten-free, if needed)
- ¼ cup flour (sub cornstarch for gluten-free)
For Frying
- Oil for frying (about 2 inches in pan)
Instructions
- Mix Ingredients: In a large bowl, combine the cooled mashed potatoes, grated parmesan cheese, finely minced onion, minced parsley, finely minced garlic, salt, pepper, and 1 of the eggs. Mix thoroughly until all ingredients are well incorporated to form the croquette mixture.
- Prepare Breading Stations: Set up three shallow bowls: place the flour in one bowl, whisk the remaining 2 eggs in the second bowl, and put the panko breadcrumbs in the third bowl. This setup helps streamline the breading process.
- Form Croquettes: Take portions of the potato mixture and shape them into small balls or oval shapes. Using one hand for the egg wash and the other for flour and panko, dip each croquette first into the flour to coat lightly, then into the beaten eggs, and finally roll them in panko breadcrumbs to fully coat. Place the breaded croquettes on a baking sheet or plate.
- Heat Oil: Pour oil to a depth of about 2 inches in a high-sided frying pan. Heat the oil over medium-high heat until it reaches 350°F (175°C), which is optimal for frying to ensure a crispy exterior without absorbing excess oil.
- Fry Croquettes: Working in batches to avoid overcrowding, carefully add the croquettes to the hot oil. Fry each batch for approximately 2 minutes or until they turn a light golden brown, turning if necessary to ensure even cooking.
- Drain and Cool: Remove the cooked croquettes using a slotted spoon and place them on a cooling rack set over a baking sheet or on paper towels to drain any excess oil. Allow the oil to return to 350°F between batches for consistent frying.
Notes
- Maintain the oil temperature at 350°F for even cooking and a crispy crust.
- Use gluten-free panko and substitute cornstarch for flour if gluten intolerance is a concern.
- Chilling the mashed potato mixture before shaping can help the croquettes hold their shape better.
- Serve croquettes hot and garnish with extra chopped parsley for a fresh touch.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: International
Keywords: Potato croquettes, crispy potato balls, parmesan croquettes, fried potato recipe, appetizer, snack, easy potato recipe
