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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!

Potato Croquettes

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!

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text box with paraphrase: They are delicious...my Grandmother used to make them. Such a great recipe, thank you...- Suzanne

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

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!

 potato croquette

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


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.

making potato croquettes

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.

potato croquettes dipping

Place on a plate or tray (dusted with cornmeal or breadcrumbs) and refrigerate for about an hour.

breaded potato croquettes

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.

frying potato croquettes

Remove, and place on towel-lined plate to cool a little.

potato croquettes

Continue with the rest of the potato mixture until it is all finished. Put the cooked croquettes in the oven to keep them warm.

Potato Balls and croquettes

Serve hot, on their own with HP Sauce, or as a side.

potato croquette

Enjoy!!!

potato croquette

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Potato Croquettes (Crispy Deep Fried Mashed Potatoes!)

Servings: 6 servings
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Crispy mashed potatoes deep fried to a crunchy golden delight.
4.7 from 38 votes

Ingredients

  • 2 ½ cups mashed potatoes (preferably Russets from Idaho)
  • 1 egg
  • 1 Tbsp fresh parsley (chopped)
  • tsp salt (to taste)
  • 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

Serving: 3balls | Calories: 188kcal | Carbohydrates: 26g | Protein: 6g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 62mg | Sodium: 142mg | Potassium: 317mg | Fiber: 2g | Sugar: 1g | Vitamin A: 147IU | Vitamin C: 4mg | Calcium: 37mg | Iron: 2mg

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.

4.66 from 38 votes (36 ratings without comment)

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51 Comments

  1. Moka coffee set 😊
    Potatoes were and still are my all time favorite vegetable.
    My mum used to make potato croquettes on the rare occasion we had left over potatoes. 😂
    To this day I can still smell them frying in the pan and the anticipated taste of the crunchy coating and soft creamy deliciousness biting into one. Memories are made of this ❤️

  2. Can you do these in the air fryer? I had something like this in a little cafe in Massachusetts. I’ve been looking for the recipe. However, since I am trying to eat healthy, I am wondering about air frying. Thanks!

  3. Help! When I tried making these with leftover mashed potatoes, they were a bit of a challenge to form, but even harder to fry, as they completely came apart in the oil. I’m wondering if you meant “boiled potatoes, that have been mashed” rather than the US interpretation of mashed potatoes (ie: made with milk & butter). Since you reference using leftovers, I had assumed it was with actual mashed potatoes. I remember having these in Italy when I was a child, they were delicious!
    Love your Insta page!!

    1. Hi Julie, I actually do them both ways. If the milk and butter leftover version isn’t working out for you, maybe you make your mashed potatoes much softer than I do. I’ve seen some that are almost runny and I think that’s the issue. Try the recipe using just boiled mashed potatoes and you shouldn’t have that problem at all. Let me know how it goes and thanks for following on IG, too!! 💜CC

      1. My first time on this site. I was looking for a recipe for sputniks which is mashed potatoes woth a sausage in the centre. So I found you. It is similar to the croquetes, only bigger with an sausage inside. So I will certainly try doing it with your recipe.