Best 20 Potato Croquettes Recipes

POTATO CROQUETTES

Steps:

• In a large bowl, stir together mashed potatoes and parsley; season with salt and pepper. In a shallow bowl, place flour; season with salt and pepper. In another shallow bowl, whisk egg with 1 tablespoon water. In a third shallow bowl, place 1 1/2 cups breadcrumbs.
• Form potato mixture into 3/4-by-2-inch logs. Roll in flour, shaking off excess, dip in egg wash, then roll in breadcrumbs to coat. In a heavy medium saucepan, heat 1 1/2 inches vegetable oil over medium-high until hot. In batches, fry croquettes until golden brown on all sides, about 2 minutes per batch, turing as needed. Drain on paper towels.

POTATO CROQUETTES

Steps:

• In a large bowl, combine mashed potatoes, eggs, parsley, cheese, salt and pepper, bacon bits and onion flakes. Form mixture into patties, and dredge patties in the bread crumbs.
• Pour oil 1/2 inch deep in a large, heavy skillet. Heat oil over medium-high heat. Fry patties, flipping to fry them on both sides, until they are golden brown. Serve hot.

BACON-CHEDDAR POTATO CROQUETTES

Steps:

• In a large bowl, combine the first 8 ingredients. Shape mixture by tablespoonfuls into balls. Roll in cracker crumbs. Place on parchment-lined baking sheets. Cover and refrigerate for 2 hours or overnight., Combine butter and paprika; drizzle over croquettes. Bake at 375° until golden brown, 18-20 minutes. Serve with dipping sauce of your choice. Freeze option: Prepare croquettes as directed, omitting chilling step. Transfer to waxed paper-lined baking sheets. Prepare butter mixture; drizzle over croquettes. Cover and freeze until firm. Transfer to resealable plastic freezer bags; return to freezer. To use, bake croquettes as directed, increasing time to 20-25 minutes. Serve with dipping sauce.

POTATO BEEF CROQUETTES

Steps:

• In a large bowl, beat 1 egg. Add the beef, potatoes, onion, salt and pepper; mix well. Shape into 12 balls. Beat remaining egg; dip balls into egg, then roll in the cracker crumbs. Shape each ball into a cone. , In a Dutch oven or deep-fat fryer, heat 2 in. of oil to 375°. Fry croquettes, four at a time, for 2 minutes or until golden brown, turning occasionally. Drain on paper towels.

POTATO CROQUETTES

Steps:

• Add milk, salt, pepper, chopped onion, beaten egg yolks and flour to mashed potatoes.
• Chill and then shape using an ice cream scoop.
• Dip in the beaten egg, then roll through bread crumbs.
• Fry each croquette in shallow oil until brown on all sides.
• Cook's Note: Cook in small batches, giving each croquette at least 2 inches of space around it to not overcrowd the pan. This prevents the croquettes from crumbling while frying.

POTATO CHEESE CROQUETTES

Steps:

• Whisk 1 of the eggs in a medium bowl. Press the potatoes through a ricer into the bowl. Add the Parmesan, butter, chives, parsley, nutmeg, cayenne, salt, and black pepper, to taste. Mix gently with a rubber spatula until evenly combined. Using your hands, form the potato mixture into ovals a bit smaller than the size of an egg, and then flatten slightly. Press a cube of Gorgonzola into the center of the oval and pack the potato mixture around the cheese until it forms a smooth, egg-shaped ball. Continue until all the potato mixture is used up.
• Beat the remaining egg in a shallow plate. Put the breadcrumbs in another shallow dish and set it next to the egg. Roll a croquette in the egg until coated, then in the breadcrumbs, and place it on a clean plate. Repeat with the remaining croquettes. Refrigerate for at least an hour.
• Pour enough vegetable oil into a heavy-bottomed skillet to reach a depth of 1/4 inch. Heat the oil over medium heat, and fry the croquettes a few at a time, turning, until golden brown, about 4 minutes. Transfer to a paper towel-lined plate and salt to taste. Repeat with the remaining croquettes. Transfer to a serving platter and serve warm.
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FRIED MASHED POTATO CROQUETTES

Steps:

• Place bread in the bowl of a food processor. Process until crumbs form, about 10 seconds. Transfer crumbs to a medium bowl; set aside. Line one baking sheet with parchment, and another one with a double thickness of paper towels; set both aside.
• In a small bowl, combine potatoes, herbs, egg, and flour using a fork or spoon. Season with salt and pepper. Using a spoon, scoop mixture into an egg-shaped piece. Using a second spoon, push shape into the bowl of bread crumbs. Roll to coat, and transfer to parchment-lined baking sheet. Repeat with remaining potato mixture.
• Place oil in a small deep saucepan. Heat over medium heat until a frying thermometer registers 350 degrees. Using slotted spoon, place five croquettes in oil. Cook until golden and puffed, turning once, 4 to 5 minutes. Using slotted spoon, transfer to paper-towel-lined baking sheet. Repeat with remaining croquettes. Serve immediately.

POTATO CROQUETTES (LIDIA BASTIANICH)

Steps:

• Scrub the potatoes well; do not peel them.
• Add enough cold water over the potatoes in a medium saucepan to cover them by 3 fingers.
• Bring the water to a boil over high heat, then lower the heat slightly to a gentle boil.
• Cook until tender when poked with a wooden skewer or the tip of a paring knife, 20-35 minutes, depending on the size of the potatoes.
• Drain the potatoes and let them stand until cool enough to handle.
• Scrape off the skins with a knife and pass the potatoes through a ricer or force them through a coarse sieve back into an empty pot.
• Stir in the butter; et the pot over medium heat, and stir until the puree is smooth.
• Remove from heat and season with salt, white pepper, and a touch of nutmeg.
• Beat one of the eggs and stir it, along with the prosciutto and parsley, into the potato mixture until all the ingredients are evenly distributed; cool to room temperature.
• Using about 2 tablespoons of the potato mixture for each, form cylindrical croquettes about 2 inches long.
• Refrigerate the croquettes, uncovered, until firm, about 20 minutes.
• They can also be covered and refrigerated for up to 1 day before continuing.
• Whisk the remaining two eggs well in a wide bowl.
• Spread the breadcrumbs and flour out on separate plates or sheets of waxed paper.
• Working with a few at a time, dredge the croquettes in flour to coat them lightly and tap off the excess.
• Dip the floured croquette into the egg, turning well to coat all sides evenly.
• Let the excess egg drip back into the bowl, then lay the croquettes in the bread crumbs; turn to coat all sides and ends well with the bread crumbs, pressing very gently with your hands until the crumbs adhere well to the croquettes.
• Heat the vegetable oil in a heavy, medium skillet over medium heat to 350°.
• When the oil reaches temperature, slip half the croquettes into the oil.
• Fry carefully, turning them as necessary, until golden on all sides, about 4 minutes.
• Adjust heat under the pan as the croquettes cook so they cook evenly.
• Remove the croquettes with a slotted spoon and drain them on a paper-towel lined baking sheet.
• Repeat with the remaining croquettes.
• Fried croquettes can be kept warm on a baking sheet in a 200° oven for up to 20-30 minutes.

SPICY SWEET POTATO AND CHEDDAR CROQUETTES

Steps:

• Put the sweet potatoes and 1 teaspoon salt in a pot and cover with an inch or two of water. Bring to a boil, reduce to a simmer and cook until tender, 10 to 12 minutes. Drain the potatoes, transfer to a bowl, mash with a fork, and let cool for at least 30 minutes. (You can also do this step ahead and let the mashed sweet potatoes cool in the refrigerator overnight.)
• Add the cheese, flour, cumin, paprika, black pepper and cayenne to the mashed sweet potatoes and mix until evenly combined. Use a medium cookie scoop (a scant 2 tablespoons) to portion the mixture onto a baking sheet lined with parchment. Freeze until solid, at least 1 hour.
• Prepare to bread the croquettes: Set up a standard breading procedure in three bowls - flour, egg-and-oil mixture and bread crumbs.
• Dip each piece in the flour, shaking off any excess, in the egg mixture (turning it a few times to make sure it is completely coated), then in the bread crumbs. Set each breaded croquette on the baking sheet. Refreeze the finished, breaded croquettes until firm. (These can live in your freezer for months.)
• Add enough neutral oil to a deep-sided pot or pan to reach a depth of 1 1/2 to 2 inches, and heat over medium until shimmering, or when a thermometer reads between 325 and 350 degrees. Working in batches, fry the frozen croquettes, stirring occasionally, until nicely browned all over and piping hot in the center, about 5 minutes. (When frying, it's important to moderate the heat to keep as steady a temperature as possible. Adding frozen products to hot oil brings the temperature down, as does crowding.)
• Using a slotted spoon, remove cooked croquettes to a baking rack and immediately sprinkle with a little salt before serving.

SWEET POTATO & CHORIZO CROQUETTES

Steps:

• Preheat oven to 400° Place sweet potatoes on a 15x10x1-in. baking pan. Drizzle with oil; toss to coat. Roast potatoes 30-40 minutes or until tender. Meanwhile, in a large skillet, cook chorizo over medium heat 6-8 minutes or until no longer pink. Drain and transfer to a large bowl., Mash potatoes; add to chorizo. Stir in cheese, egg, paprika, salt and pepper. Refrigerate until cold, about 1 hour., Shape into 1-1/4-in. balls. Place bread crumbs in a shallow bowl. Roll balls in crumbs to coat. In an electric skillet or a deep fryer, heat oil to 375°. Fry balls in batches 4-6 minutes or until golden brown, turning occasionally. Drain on paper towels., Decorate with pretzel sticks and cilantro.

(PAPAS RELLENAS DE PICADILLO) MEAT-STUFFED POTATO CROQUETTES

Steps:

• PICADILLO FILLING: Mix together beef, garlic, peppers, scallions, olives, raisins, capers, bay leaves, cumin, oregano, tomato sauce, and sherry in a bowl. Cover and set aside for 30 minutes. Heat oil in a large pot over medium heat. Add beef and cook, breaking up meat with the back of a spoon, for 30-40 minutes. Season to taste with salt. Remove bay leaves.
• CROQUETTES: Put potatoes in a medium pot, cover with cold salted water, and simmer over medium heat until soft, 25-30 minutes. Drain, then mash with a potato masher until smooth. Set aside to cool. Beat yolks into potatoes one at a time, add nutmeg and parsley, and season to taste with salt. Whisk whites in a bowl just until soft peaks form, then set aside.
• Take 1 cup of the picadillo mixture. Oil palms of your hands, then shape 1/4 cup of potato mixture into a ball. Make an indentation in the center of the ball, then flatten it into a 4'' concave disk about 1/2'' thick. Fill center with 1 tablespoon picadillo. Cup potato mixture up and around filling. Pinch together to seal, reshaping to form a smooth ball. Dip ball into beaten egg whites, then into bread crumbs. Repeat process with remaining potato mixture and picadillo.
• Pour oil into a deep skillet to a depth of 2'' and heat until about 350° on a candy thermometer. Fry fritters in batches until golden brown on all sides, 3-4 minutes. Drain on paper towels.
• NOTE: Don't be frightened by the calorie count, since the amount is being calculated based on the whole picadillo recipe, not just the 1 cup needed for filling the croquettes.

MASHED POTATO CROQUETTES

Steps:

• Stir Parmesan cheese into mashed potatoes.
• Add cream cheese, butter, onion soup mix and pepper; mix well.
• Add 1 to 2 tablespoons of milk, if mixture is dry.
• Shape mixture into 10 to 12 balls.
• Dip into the 2 beaten eggs; roll into the corn flakes.
• Place on greased baking sheet.
• Bake at 400°F for 10 to 15 minutes or till hot and crisp.

MASHED POTATO CROQUETTES WITH CRANBERRY MAYO

Steps:

• Combine mashed potatoes, Parmesan, bacon, 1 tablespoon parsley, 1 egg, 2 tablespoons flour, salt and pepper. Using 2 tablespoons or a small ice cream scoop form into balls then flatten slightly.
• In a pie plate combine the other egg with milk. Set up a breading station with one plate of flour, then the egg mixture then the bread crumbs and panko. Place croquettes in flour, dip in egg then roll in breadcrumbs.
• Heat canola oil to 360 degrees F and fry for about 4 minutes until browned on all sides. (You can also shallow fry these in a pan with about 1 inch of oil then flip them.)
• Place on a paper towel lined plate. Sprinkle with a bit of salt.
• In a small bowl combine mayonnaise, cranberry sauce, orange juice, remaining parsley, and salt and pepper. Serve with croquettes while they're hot.

KOROKKE - JAPANESE POTATO CROQUETTES

Steps:

• Mix together mashed potatoes and corn.
• Make into patties that are fat but flat.
• Dip each pattie first in flour, then beaten egg, then panko.
• Fry in hot oil.
• Drain on paper towels.
• Serve with Tonkatsu sauce, or other Asian sauce.

CUBAN POTATO CROQUETTES WITH BEEF PICADILLO (PAPAS RELLENAS DE P

Steps:

• First prepare the picadillo. In a large bowl using your hands mix beef, onion, bell pepper, garlic, olives, raisins, capers, tomato paste, oregano, cumin, allspice and some pepper. Cover with plastic and leave at room temperature for 1/2 hour for the flavours to mix.
• In a large skillet, heat the olive oil and add the meat mixture with a splash of vinegar and a pinch of salt. Cook, while breaking up the meat frequently. If the meat starts to brown lower the heat, and continue to cook until most of the liquid has evaporated, about 30 minutes. The picadillo should be juicy, but not soupy.
• Boil the potatoes until very tender. Drain and let cool slightly. As soon as they are cool enough to handle, peel them and rice them into a large bowl. Cool completely.
• Add the egg,flour and parsley and mix well (hands preferred!). Season with salt and pepper. Put the mixture on a slightly floured board and knead until smooth dough. Divide into 12 even portions.
• Shape each portion into a ball, and flatten on the palm of your hand. Each ball should be about 4 inches.
• Put a tablespoon of picadillo in the center of the ball and pinch edges together to seal. Smooth the packet into a round ball, and seal any cracks. Roll the balls in breadcrumbs to coat.
• Fry the balls in the olive oil until deep brown, about 6-8 minutes. Drain on a cooling rack.
• Serve immediately, or keep warm in a 250°F oven for up to 20 minutes.

POTATO CROQUETTES DEEP FRIED

Steps:

• Peel potatoes, cut into chunks and add to a medium size saucepan.
• Cover with water and bring to boil.
• Reduce heat to simmer, cover and cook for about 15 minutes or until potatoes are tender.
• Drain well, mash and let cool slightly.
• Transfer mashed potatoes to a mixing bowl and add nutmeg, Kosher salt, coarse black pepper and mix well to combine.
• Using about 2 large tablespoons of potato mixture for each croquette, roll into a 2 inch by 3/4 inch thick log and place on a tray.
• Cover with plastic wrap and refrigerate for 30 minutes or longer to firm up the rolls.
• In a mixing bowl, add flour, salt and pepper and mix well to blend.
• In a separate bowl, add bread crumbs, panko crumbs, garlic powder and mix well.
• In another bowl, whisk eggs with milk until fluffy.
• Roll each log in the flour mixture.
• Then dip the floured logs in the egg mixture.
• Roll the logs in the bread crumb mixture.
• Dip logs again in the egg mixture then roll again in the bread mixture so that each log is double crusted.
• In a medium size frying pan, heat oil on medium-high heat to about 350°F.
• Fry croquettes in batches of 6 for about 3 minutes or until golden brown, turning several times during cooking.
• Using tongs, remove croquettes onto paper towels to drain.
• Serve with sour cream or yogurt and a sprinkling of finely chopped green onions.
• NOTE: For those who prefer a spicier taste, add some cumin and curry powder of your choice.
• If you find that freshly ground nutmeg is too strong for you, leave it out of the recipe.

MASHED POTATO CROQUETTES

Steps:

• Mix 2 large egg yolks, 2 cups cold mashed potatoes, 1/2 cup grated Parmesan, 2 tablespoons chopped fresh chives, and 1 tablespoon all-purpose flour in a medium bowl. Roll into walnut-size balls; chill until cold, at least 2 hours.
• Beat 4 large eggs in a bowl; place 2 cups breadcrumbs in another bowl. Pour vegetable oil into a medium skillet to measure 1/2" (about 2 cups) and heat over medium-high until a pinch of breadcrumbs bubbles immediately when added. Dip potato balls in egg, then roll in breadcrumbs. Working in batches, fry, turning often, until golden brown and crisp, 3-4 minutes. Drain on paper towels.

POTATO CROQUETTES WITH SAFFRON AIOLI

Steps:

• For Aioli.
• Put saffron and hot water in a small cup, let stand 5 minutes.
• Puree with remaining Aioli ingredients in a blender, refrigerate.
• For Croquettes.
• Put diced potatoes in a pot, cover with water and boil 10 minutes until tender.
• Drain.
• Mash with a masher and cool.
• Beat 1 egg, add to potatoes with herbs, butter, salt and pepper.
• Form into small balls on a plate.
• Beat remaining 2 eggs in a bowl.
• Add flour to one plate and bread crumbs to another.
• Roll the potato balls in flour, dip into eggs, roll in bread crumbs.
• Place on a tray lined with foil.
• Chill for 30 minutes.
• Preheat oven to 200°F.
• Heat oil in a pot until temp reaches 360--or use a deep fryer.
• Fry in batches until browned.
• Transfer to paper towels to drain, then place on a tray in the oven to keep warm.
• Serve croquettes with saffron aioli.

POTATO CROQUETTES

Steps:

• Generously cover potatoes with salted cold water (2 teaspoon for 4 quarts) in a large pot, then simmer until tender, about 15 minutes. Drain potatoes and chill in a large bowl until cool, about 45 minutes.
• Mash potatoes, then stir in cheeses, onion salt, parsley, 1/2 teaspoon pepper, and salt to taste. Stir in 1 egg.
• Form potato mixture into 24 oblong croquettes (about a scant 1/4 cup each). Lightly beat remaining 2 eggs in a shallow bowl and put bread crumbs in another shallow bowl. Dip 1 croquette into egg, letting excess drip off, then roll in bread crumbs to coat. Transfer to a parchment-paper-lined baking sheet. Repeat with remaining croquettes.
• Heat 1/2 inch oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Fry croquettes in batches, turning occasionally, until golden brown, 4 to 5 minutes per batch. Transfer to paper towels to drain. Serve immediately.

POTATO AND GRUYèRE CROQUETTES

Steps:

• Heat 2 tablespoons oil in large nonstick skillet over medium heat. Add potato and onion. Sprinkle generously with salt and pepper. Sauté until vegetables are tender, about 20 minutes. Transfer to bowl. Cool completely. Mix next 4 ingredients into potato mixture. Using moistened hands, form scant 1/4 cup mixture into 3-inch-long, 1-inch-wide cylinder for each croquette. Chill until firm, about 1 hour.
• Whisk eggs in medium bowl. Place breadcrumbs in pie dish. Dip each croquette into eggs, then coat with breadcrumbs, pressing to adhere. Chill 1 hour. Heat 1/2 cup oil in heavy large skillet over medium heat. Working in batches, add croquettes to skillet and cook until crisp and golden brown, turning occasionally, about 8 minutes. Transfer to paper towels and drain. Serve hot.