Potato Croquettes with Parmesan and Herbs Recipe
Crispy and delicious Potato Croquettes made with creamy mashed potatoes, parmesan cheese, and fresh herbs, coated in panko breadcrumbs and fried to golden perfection. These savory bites make a perfect appetizer or side dish for any meal.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 10 servings
- Category: Appetizer
- Method: Frying
- Cuisine: International
Ingredients
Potato Mixture
- 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
Coating
- 1 cup panko breadcrumbs
- ¼ cup flour
For Frying
- Oil for frying (enough for 2 inches deep in pan)
Instructions
- Mix the Potato Mixture: In a large bowl, combine the cooled mashed potatoes, grated parmesan cheese, finely minced onion, chopped parsley, minced garlic, salt, pepper, and one egg. Mix thoroughly until all ingredients are well incorporated.
- Prepare Breading Stations: Set up three shallow bowls—place the flour in one, whisk the remaining two eggs in the second, and add the panko breadcrumbs in the third bowl. This setup will make the coating process smooth and organized.
- Form and Coat Croquettes: Shape the potato mixture into balls. Using one hand for dry coatings and the other for wet coatings, dip each ball first into the flour, then into the beaten eggs, and finally coat it evenly with panko. Place coated croquettes on a baking sheet or plate, ready to fry.
- Fry the Croquettes: Heat about 2 inches of oil in a high-sided frying pan over medium-high heat until the temperature reaches 350°F (175°C). Carefully add croquettes in batches, making sure not to overcrowd the pan, and fry them for approximately 2 minutes or until they turn light golden brown.
- Drain and Serve: Use a slotted spoon to remove the croquettes from the oil. Place them 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 the next batch. Serve warm, garnished with extra parsley.
Notes
- Maintaining the oil temperature at 350°F is key for perfectly crispy croquettes; use a deep-frying thermometer for accuracy.
- Ensure mashed potatoes are cooled before mixing to help the croquettes hold their shape better during frying.
- Use fresh parsley to add a vibrant flavor and garnish for presentation.
- Work in batches when frying to avoid overcrowding and to maintain consistent oil temperature.
- Leftover croquettes can be reheated in an oven at 375°F for 10 minutes to restore crispiness.
