Potato Croquettes (Crispy Deep Fried Mashed Potatoes!)
Potato croquettes, or crispy deep fried mashed potatoes is one of the very best ways to use leftover mashed potatoes. However, they’re so good, you’ll be cooking potatoes simply to make these first!
I don’t know about you, but I love potatoes and these potato croquettes are one of my favorite ways to have them!
Actually, there isn’t any way I’ve tasted potatoes that I haven’t liked. Of course, I’m sure if they were sprinkled with cilantro or smothered in horseradish, I’d change my mind, but so far, so good!
As an Amazon Associate I earn from qualifying purchases.
My fish and chips story
One of my best memories as a little girl was being allowed to stay up late on a Friday night, then phoning my Dad at the fish and chip shop to “put in my order” which was always the same: a “special” fish, chips and pickled onions.
Another recipe to use up mashed potatoes: Potato and Salmon Fish Cakes
Nothing tasted as good as that freshly caught haddock, battered and coated in a crispy crumb dressing and deep fried until it was a lovely, bright orange color. Alongside the fish were those incredibly tasty chips (french fries) doused in malt vinegar with my favorite: two mouth-puckering large pickled onions!
These Potato Croquettes are sort of a combination of the fish and chips from my childhood, (although I ate these as a little girl too). They have a fantastic potato flavor, are hot and fluffy, and with the crispy, crunchy coating on the outside–they’re really irresistible!
Whenever you have leftover mashed potatoes, you can whip up this fabulous treat, or you can make them to serve as a side dish for another meal. Potato croquettes are so good, it’s worth cooking potatoes just to be able to make these, but be forewarned–they’ll go quickly! You can even add some grated cheese to the potato mixture, or grated onion.
Potato Croquettes
recipe by Christina Conte
Ingredients
- 1 1/4 lb (about 2 1/2 cups) mashed potatoes, preferably Russets from Idaho (for US peeps)
- one egg
- 1 tbsp chopped fresh parsley
- salt and pepper
To Coat:
- 1/2 cup (about 4 oz) flour
- 1 or 2 eggs, beaten with a little salt and pepper
- 1/2 to 1 cup (4 to 8 oz) dry breadcrumbs
- oil, to fry (such as grape seed oil)
Mix the mashed potatoes, egg, parsley, salt and pepper until well combined.
Place the flour, beaten egg and breadcrumbs in three separate trays or bowls.
Take a handful of potato mixture, shaping into a log shape or ball, and dip into flour, then egg and then breadcrumbs; repeat (yes, do it twice, it’s worth it!) I love these stainless steel trays for dipping.
Place on a plate or tray (dusted with cornmeal or breadcrumbs) and refrigerate for about an hour.
When ready to cook/eat, heat some grape seed or peanut oil in a small pot, over medium high heat, so that the croquettes may be deep fried.
Fry two or three at a time, depending on how many fit, carefully turning (with tongs) once, until evenly browned.
Remove, and place on towel-lined plate to cool a little.
Continue with the rest of the potato mixture until it is all finished. Put the cooked croquettes in the oven to keep them warm.
Serve hot, on their own with HP Sauce, or as a side.
Enjoy!!!
Don’t miss another post! Sign up for my free subscription for recipes and travel below.
Potato Croquettes (Crispy Deep Fried Mashed Potatoes!)
Ingredients
- 2 ½ cups mashed potatoes (preferably Russets from Idaho)
- 1 egg
- 1 Tbsp fresh parsley (chopped)
- ⅛ tsp salt (to taste)
- ⅛ tsp pepper (to taste)
To Coat:
- ½ cup flour
- 1 egg (to 2 eggs, beaten with a little salt and pepper)
- ½ cup dry breadcrumbs (to 1 cup/ 225 g)
- light olive oil (as needed for frying)
Instructions
- Mix the mashed potatoes, egg, parsley, salt, and pepper until well combined.
- Place the flour, beaten egg and breadcrumbs in three separate trays or bowls.
- Take a handful of potato mixture, shaping into a log shape or ball, and dip into flour, then egg and then breadcrumbs; repeat (yes, do it twice, it's worth it!) I love these stainless steel trays for dipping.
- Place on a plate or tray (dusted with cornmeal or breadcrumbs) and refrigerate for about an hour.
- When ready to cook/eat, heat oil in a small pot, over medium high heat, so that the croquettes may be deep fried.
- Fry two or three at a time, depending on how many fit, carefully turning (with tongs) once, until evenly browned. Remove, and place on towel-lined plate to cool a little.
- Continue with the rest of the potato mixture until it is all finished. You can keep the first ones hot in the oven, until the rest are done. Serve hot, on their own with HP Sauce, or as a side.
Notes
- Do not whip potatoes. Only mash or rice them for this recipe.
- Nutrition facts for 1 egg and one-half of a cup of flour in coating.
Nutrition
Christina’s Cucina is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
Hi. I love your site. The rice ball recipe is perfection and so were my balls lol. Everyone loved them and I put your site on my Facebook page for people to enjoy. I tried the potato croquettes this weekend. My mashed potatoes didn’t look like yours in the picture and I had such a hard time rolling them. I realized that I whipped my potatoes because that’s my version of mashed. Anyway whipped doesn’t work. So maybe specify how the mashed potato should be prepared and to make sure they do not whip with beaters !! But they were still absolutely delicious
Thank you so much, Celeste! I so appreciate your comment and sharing my site on your FB page! Sorry about the mashed potato mix up, but I didn’t know anyone whipped potatoes (don’t they go gluey?) I will add a note, just in case! Glad you enjoyed the arancini, too! Enjoy!
Hi, can I use store bought mashed potatoes. I’m sure they will be best using fresh made mashed potatoes but using store bought would be a boon,
I would assume so, but since I’ve never used them, I just can’t say for sure, Charles! :)
Just an FYI Charles I used left over kfc potatoes and they were awesome 😂
How long do they last in fridge ? To like make ahead? Then just warm them up in the oven?
I’m not sure, Marie as we’ve never had leftovers! I would say a couple of days should be okay, though! :) Enjoy!
Is it possible to make ahead then freeze and use another time?
Sure you can, Laura! I’d suggest undercooking them a bit then you can heat them up in the oven without overcooking them. :)
You cannot freeze potatoes they will become watery
I disagree, Amira. I freeze shepherd’s pie and gatto di patate all the time and they freeze unbelievable well. Perfect, in fact. I also have a stash of potato scones in my freezer, always. They freeze perfectly, too. As do these croquettes.
College student here. I was wondering if this might also work with leftover boxed/instant mashed potatoes as opposed to homemade mashed potatoes? These look delicious and instant mash is the best I can do right now.
Hi Mary, I honestly don’t know what to tell you as I’ve never used boxed/instant potatoes. They may turn out fine, just know that they won’t taste as they would with fresh potatoes (which I’m sure you already know)! :) Give it a try and let me know how they turn out!
i make them with instant mash and they taste just as good! i love them lol
Egads! Instant mash isn’t something I’d advocate, but better than store-bought croquettes! :)
Yummy dish.
It really is! :)