Name: Potato Croquettes with Parmesan and Herbs Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: International
Ingredients: 2 cups mashed potatoes (cooled); ½ cup grated parmesan cheese; ¼ cup finely minced onion; ¼ cup minced parsley (plus more to serve); 3 large eggs (divided); 1 clove garlic (finely minced); ½ teaspoon salt; ½ teaspoon pepper; 1 cup panko breadcrumbs; ¼ cup flour; Oil for frying (enough for 2 inches deep in pan)

Jump to Recipe· 3.9 from 12 reviews

If there is one crispy, flavorful bite that always brings a smile to my face, it’s the Potato Croquettes with Parmesan and Herbs Recipe. These golden, crunchy croquettes are a perfect harmony of creamy mashed potatoes, the nutty tang of parmesan, and the fresh zest of parsley and garlic. They boast a crispy panko crust that gives an irresistible crunch while the inside remains fluffy and packed with warmth. Whether served as a snack, a side, or party finger food, these croquettes are utterly addictive and surprisingly easy to make, making them a beloved recipe to share with friends and family.

Ingredients You’ll Need

A clear glass bowl sits on a white marbled surface containing a thick, pale yellow mixture with green flecks evenly spread through it, suggesting herbs or vegetables finely mixed in. A wooden spatula rests inside the bowl, partially covered in the creamy, smooth mixture which has a slightly coarse texture. The scene is bright, with soft natural light highlighting the creamy layers and the subtle green bits, giving a fresh and homemade feel. photo taken with an iphone --ar 4:5 --v 7

Let’s talk about the simple yet essential ingredients that make this dish a standout. Each component plays a vital role, from the softness of the mashed potatoes to the savory notes of parmesan that create depth, while fresh herbs brighten every bite.

2 cups mashed potatoes: Use cooled, fluffy mashed potatoes for the perfect base texture that holds together without being gummy.
½ cup grated parmesan cheese: Adds a sharp, nutty flavor that elevates the overall taste brilliantly.
¼ cup finely minced onion: Infuses subtle sweetness and a bit of bite adjusting the flavor balance.
¼ cup minced parsley: Offers a fresh herbal aroma and vibrant color, with extra for garnish.
3 large eggs (divided): One mixed in the potato mixture for binding, and two for breading to ensure a golden crust.
1 clove garlic (finely minced): Provides just the right punch of savory warmth without overpowering the dish.
½ teaspoon salt and ½ teaspoon pepper: Essential seasoning to enhance and round out the flavors carefully.
1 cup panko: Coats the croquettes with an extra-crispy texture that’s hard to resist.
¼ cup flour: Helps create the first layer of coating for better adhesion of the egg and panko.
Oil for frying: Choose a neutral oil with a high smoke point like vegetable or canola for best results.

How to Make Potato Croquettes with Parmesan and Herbs Recipe

Step 1: Combine the Potato Mixture

Start by taking your cooled mashed potatoes and mixing them with parmesan, minced onion, parsley, garlic, salt, pepper, and one egg. This blend creates the flavorful, cohesive base that will hold together as you shape your croquettes. Mixing thoroughly is key to evenly distributing all the deliciousness in every bite.

Step 2: Prepare the Breading Station

Set up three shallow bowls to streamline your breading process. Fill one with flour, whisk the remaining two eggs in the next, and place the panko breadcrumbs in the last. This assembly line setup helps you keep your hands clean and speeds up coating the croquettes evenly.

Step 3: Shape and Bread the Croquettes

With your hands, form the mixture into balls, about the size of a golf ball. Then, dip each ball first into the flour, dusting off any excess. Next, dip it into the egg wash using a different hand to avoid clumping, and finally roll it through the panko until completely coated. Place each on a baking sheet or plate ready for frying.

Step 4: Fry to Golden Perfection

Heat about 2 inches of oil in a high-sided frying pan over medium-high heat until it reaches 350 degrees Fahrenheit. Carefully add the croquettes in batches, making sure not to crowd the pan, to ensure even cooking. Fry them for about 2 minutes until they turn a beautiful light brown and crispy on the outside.

Step 5: Drain and Cool

Use a slotted spoon to remove your crisply fried croquettes and place them on a cooling rack over a baking sheet or on paper towels to absorb excess oil. Let the oil return to 350 degrees before cooking the next batch so every batch fries evenly and crisply.

How to Serve Potato Croquettes with Parmesan and Herbs Recipe

The image shows five golden-brown fried balls placed on a white plate with a white marbled surface underneath. Each ball has a crispy, crumbly texture on the outside. One ball is broken open, revealing a soft, creamy inside with small green herbs mixed within. The balls are evenly spaced on the plate, showing a nice contrast between the crunchy outside and smooth inside. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

A sprinkle of fresh parsley or a light dusting of extra parmesan really enhances the appearance and flavor of these croquettes. For a bright contrast, a few drops of lemon juice or a side of creamy aioli bring a wonderful zest to the dish.

Side Dishes

These croquettes pair beautifully with fresh green salads, roasted vegetables, or a warm tomato sauce. They also complement grilled meats and seafood without overpowering, making them versatile for any meal.

Creative Ways to Present

For a fun twist, serve Potato Croquettes with Parmesan and Herbs Recipe as part of a tapas spread with dips like garlic mayonnaise or spicy harissa. You can also skewer mini versions for easy party bites that are as pretty as they are tasty.

Make Ahead and Storage

Storing Leftovers

Place your leftover croquettes in an airtight container and refrigerate for up to 3 days. They maintain their flavor well but will lose some crispness over time.

Freezing

You can freeze uncooked, breaded croquettes by arranging them on a baking sheet until firm, then transferring to a freezer-safe bag. They freeze beautifully and can be fried straight from the freezer, adding a couple of extra minutes to the cooking time.

Reheating

Reheat cooked croquettes in a 375-degree Fahrenheit oven for 10-15 minutes to revive their crisp exterior without drying out the inside. Avoid microwaving, which can make them soggy.

FAQs

Can I use leftover mashed potatoes for this Potato Croquettes with Parmesan and Herbs Recipe?

Absolutely! Leftover mashed potatoes work perfectly, especially if they’ve been chilled and firmed up, which helps the croquettes hold their shape during frying.

What can I substitute for parmesan cheese?

If you don’t have parmesan on hand, Pecorino Romano or a sharp aged Asiago can make excellent substitutes that provide similar tang and depth.

Is it possible to bake these croquettes instead of frying?

Yes, you can bake them at 400 degrees Fahrenheit for about 20 minutes, turning halfway through. They won’t be as crispy but still delicious and lighter.

How do I make sure the croquettes don’t fall apart while frying?

Using cooled mashed potatoes and mixing in an egg helps bind everything together. Also, don’t overcrowd the pan during frying to maintain a consistent oil temperature.

Can I add other herbs or spices to this Potato Croquettes with Parmesan and Herbs Recipe?

Definitely! Feel free to experiment with dill, chives, or even a pinch of smoked paprika for an exciting flavor twist that suits your taste.

Final Thoughts

This Potato Croquettes with Parmesan and Herbs Recipe has been a beloved favorite in my kitchen because it combines comfort and elegance so effortlessly. Crispy on the outside with a rich, herby inside, it’s a surefire way to impress guests or simply treat yourself. Give it a try—you won’t regret bringing this golden treasure into your recipe collection!