Homemade potato croquettes may sound fancy, but this easy recipe delivers crispy, flavorful croquettes that are simple to make and fun to eat. Perfect for everything from dinner parties to casual nights in, they’re as satisfying as they are impressive.
These potato croquettes are one of my favorite comfort snacks—crispy on the outside, soft and cheesy in the middle, and completely irresistible. I start with fluffy mashed potatoes and mix them with parmesan, onion, garlic, and parsley, then roll them into little balls, bread them, and fry them until golden brown. That contrast between the crunchy coating and the creamy center gets me every time.
Potato croquettes show up in so many cuisines around the world, and it’s easy to see why. This Italian-inspired version keeps things simple and classic, letting the potatoes and cheese shine while the herbs add just enough freshness to balance the richness. They’re cozy, satisfying, and the kind of snack everyone gravitates toward as soon as they hit the table.
I love that these are made with everyday ingredients and don’t require any special tools—just cold mashed potatoes, a crisp panko coating, and a quick fry. I serve them as a snack, a side dish, or with a simple dip, and they never last long. Warm, crunchy, and comforting, these croquettes are pure potato perfection.
Dips to serve with potato croquettes
You can serve these potato croquettes on their own or with a variety of dips. Here are a few of my favorites:
- For a spicy dip, mix together mayonnaise, sriracha, minced garlic, lemon juice, and sea salt. Or try my chipotle mayo recipe.
- Try them with our delicious garlic scapes aioli !
- Make a simple sour cream dip with some chopped chives and paprika.
Storing, reheating, and freezing
- Storing : Let them cool completely to room temperature, then place them in a covered container, and pop them in the refrigerator for up to 3 days
- Reheating: To reheat them, bake or fry them. Note that the texture may be less crisp after storing, so frying them is preferred if you love a crisp croquette. If baking, place them on a parchment-lined baking sheet and reheat them in a 350-degree Fahrenheit oven for about 10 minutes, or until warmed through.
- Freezing: If properly stored in a sealed bag or container, leftover croquettes will keep in the freezer for up to 3 months. Reheat them from frozen for about 20 minutes at 350 degrees Fahrenheit.
Potato Croquette Recipe
- Pin
Ingredients
Potato Croquettes
- ▢ 2 cups mashed potatoes (cooled)
- ▢ ½ cup grated parmesan cheese
- ▢ ¼ cup finely minced onion
- ▢ ¼ cup minced parsley (more to serve)
- ▢ 3 large eggs (divided)
- ▢ 1 clove garlic (finely minced)
- ▢ ½ teaspoon EACH: salt and pepper
- ▢ 1 cup panko
- ▢ ¼ cup flour
- ▢ Oil for frying
Instructions
- Combine the cooled mashed potatoes, parmesan cheese, onion, parsley, garlic, salt, pepper, and 1 of the eggs in a large bowl and mix till well combined. 2 cups mashed potatoes, ½ cup grated parmesan cheese, ¼ cup finely minced onion, 1 clove garlic, ½ teaspoon EACH: salt and pepper, ¼ cup minced parsley
- Set up three shallow bowls: add the flour to one bowl, whisk the remaining 2 eggs in another bowl, and put the panko in the third bowl. 3 large eggs, 1 cup panko, ¼ cup flour
- Form croquettes into balls and then dip each one first in flour, then in egg, then in the panko. Keeping one hand for the egg and the other hand for the flour and panko makes this process a lot neater. Place the breaded potato croquettes onto a baking sheet or plate.
- Heat 2 inches of oil in a high-sided frying pan over medium-high heat until it reaches 350 degrees Fahrenheit. (See notes.) Working in batches, add the potato croquettes to the pot, making sure not to crowd the pan. Cook them, for 2 minutes, or until they are light brown.
- Remove them with a slotted spoon and place them on a cooling rack set over a baking sheet or a paper towel-lined plate to catch the drips. Continue to cook the remaining croquettes, making sure the oil returns to 350 degrees between batches.
Video
Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here .
Did you make this?
We love to see what you made! Tag @theendlessmeal or hashtag #theendlessmeal !
Popular potato recipes
Duchess Potatoes (Pommes Duchesse)
Roasted Fingerling Potatoes
Roasted Mini Potatoes with Herbs, Garlic, and Lemon
Mashed Potatoes with Cream Cheese
Potato Croquette Recipe
Ingredients
Potato Croquettes
- 2 cups mashed potatoes , cooled
- ½ cup grated parmesan cheese
- ¼ cup finely minced onion
- ¼ cup minced parsley , more to serve
- 3 large eggs , divided
- 1 clove garlic , finely minced
- ½ teaspoon EACH: salt and pepper
- 1 cup panko
- ¼ cup flour
- Oil for frying
Instructions
- Combine the cooled mashed potatoes, parmesan cheese, onion, parsley, garlic, salt, pepper, and 1 of the eggs in a large bowl and mix till well combined. 2 cups mashed potatoes, ½ cup grated parmesan cheese, ¼ cup finely minced onion, 1 clove garlic, ½ teaspoon EACH: salt and pepper, ¼ cup minced parsley
- Set up three shallow bowls: add the flour to one bowl, whisk the remaining 2 eggs in another bowl, and put the panko in the third bowl. 3 large eggs, 1 cup panko, ¼ cup flour
- Form croquettes into balls and then dip each one first in flour, then in egg, then in the panko. Keeping one hand for the egg and the other hand for the flour and panko makes this process a lot neater. Place the breaded potato croquettes onto a baking sheet or plate.
- Heat 2 inches of oil in a high-sided frying pan over medium-high heat until it reaches 350 degrees Fahrenheit. (See notes.) Working in batches, add the potato croquettes to the pot, making sure not to crowd the pan. Cook them, for 2 minutes, or until they are light brown.
- Remove them with a slotted spoon and place them on a cooling rack set over a baking sheet or a paper towel-lined plate to catch the drips. Continue to cook the remaining croquettes, making sure the oil returns to 350 degrees between batches.
