Crispy and golden on the outside, creamy and fluffy on the inside, these homemade potato croquettes are packed with buttery mashed potatoes, Parmesan cheese, garlic, herbs, and seasonings. They are easy to prepare, freezer-friendly, and can be pan-fried, deep-fried, baked, or cooked in the air fryer.
Equipment
- Large pot
- Potato masher
- Mixing bowl
- Three shallow bowls
- Large skillet or Dutch oven
- Slotted spoon
- Cooling rack
Ingredients
- 2 pounds Russet potatoes, peeled
- 3 tablespoons unsalted butter
- ¾ cup Parmesan cheese, grated
- 1 large egg
- 3 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ cup all-purpose flour
- 2 eggs, beaten
- 2 cups Italian-style breadcrumbs
- ¼ cup extra Parmesan
- Vegetable oil, canola oil, or peanut oil for frying
Instructions
- Place the peeled potatoes in a large pot, cover with cold salted water, and boil for 15–20 minutes, or until fork-tender.
- Drain well, mash until smooth, and allow to cool slightly.
- Mix together the mashed potatoes, butter, Parmesan cheese, egg, garlic, parsley, salt, pepper, garlic powder, and onion powder until completely combined.
- Cover the potato mixture and refrigerate for 30 minutes.
- Using about 2 tablespoons of mixture, shape into small oval croquettes and place on a parchment-lined tray.
- Coat each croquette in flour, then beaten egg, then breadcrumbs mixed with Parmesan, pressing gently so the coating adheres well.
- Heat oil to 350°F (175°C) and fry a few croquettes at a time for 3–4 minutes, turning occasionally until golden brown and crispy.
- Drain on paper towels or a wire rack.
- Garnish with chopped parsley and grated Parmesan and serve immediately while hot and crispy.
Notes
Air Fryer: Lightly spray with cooking oil. Cook at 400°F (200°C) for 12–15 minutes, turning halfway through. Oven: Bake at 425°F (220°C) for 20–25 minutes, turning once halfway through. Brush or spray lightly with oil for extra crispiness. Freezing: Freeze uncooked breaded croquettes on a baking tray, then transfer to freezer bags for up to 3 months. Cook directly from frozen, adding a few extra minutes.
Nutrition
Calories: 165 · Protein: 5 g · Carbohydrates: 18 g · Fat: 8 g · Fiber: 2 g · Sodium: 290 mg
