Food & Cooking Recipes Appetizers Finger Food Recipes Potato Croquettes 3.3 (114) 2 Reviews Use up leftover mashed potatoes with this easy recipe. By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on November 20, 2023 Rate PRINT Share Servings: 6 Is there anyone in the world who can resist a warm, savory, crunchy potato croquette? In this recipe, potato croquettes are in their simplest form: just mashed potatoes seasoned with parsley, bound together with flour and egg, rolled in breadcrumbs, and fried. They’re a real crowd-pleaser that can be served as an appetizer, finger food, snack, or side dish. Sprinkle with finely chopped parsley before serving and maybe even a dusting of grated parmesan or Manchego cheese for a special touch. It's worth making some extra mashed potatoes just to have leftovers for making these potato croquettes the next day. This recipe makes six appetizer-size servings, but it’s easy to make a double (or triple!) batch if you want larger servings for a side dish, or are feeding more people. 31 Sweet Potato Recipes to Make for Every Meal (Including Dessert) Grant Webster What Are Croquettes? Croquettes are a beloved finger food served all over the world, with flavors and ingredients varying across countries, regions, and cuisines. Croquettes are fried cylinders, balls, or patties of minced vegetables, seafood, or meat bound together by mashed potato or bechamel sauce. Croquettes originated in France, and their name comes from the French word croquer (to crunch). Test Before Making a Whole Batch These potato croquettes are the perfect way to use leftovers. If your mashed potatoes are high in liquid (such as milk), the mixture will give off steam as it fries, which may cause the croquettes to fall apart. You may wish to fry one potato croquette as a tester before you shape the entire mixture, to check the texture and seasoning. If your tester falls apart, mix in a couple more tablespoons of flour, allow it to sit for five minutes, then fry another tester until you’re satisfied with the results. Ingredients 2 cups mashed potatoes 2 teaspoons chopped fresh parsley Coarse salt and ground pepper 1 cup all-purpose flour 1 large egg 1 ½ cups fresh breadcrumbs Vegetable oil Directions Grant Webster Season mashed potatoes: In a large bowl, stir together mashed potatoes and parsley; season with salt and pepper. Grant Webster Prepare flour for breading: In a shallow bowl, place flour; season with salt and pepper. Grant Webster Prepare egg for breading In another shallow bowl, whisk egg with 1 tablespoon water. Grant Webster Prepare breadcrumbs: In a third shallow bowl, place 1 1/2 cups breadcrumbs. Grant Webster Form croquettes: Form potato mixture into 3/4-by-2-inch logs. Grant Webster Bread croquettes: Roll in flour, shaking off excess, dip in egg wash, then roll in breadcrumbs to coat. Grant Webster Heat oil and fry croquettes: 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, turning as needed. Grant Webster We recommend using tongs or a slotted spatula to turn and lift croquettes from the hot oil. Drain croquettes: Drain on paper towels. Grant Webster What to Serve With Potato Croquettes: Grant Webster Test Kitchen's Favorite Aioli Herb Mayonnaise Ranch Salad Dressing Romesco Sauce Three-Ingredient Marinara Green Goddess Dressing and Dip Hot Red-Pepper Relish Frequently Asked Questions: Why do my potato croquettes fall apart? Croquettes may fall apart during frying if the mixture is too wet. As the croquettes get hot, moisture turns to steam, causing them to get soggy and lose their shape. Adding more of a binding agent (beaten egg and/or flour) should help the mixture stay together. What is the difference between a croquette and a patty? Croquettes are most often shaped into a cylinder or a ball, whereas a patty is flat and round. However, the term croquette may be applied to just about any thick mixture of food that’s been shaped, breaded, and fried. What is the best oil for frying croquettes? Neutral-flavored oils with a high smoke point are best for frying. Learn more in The Best Oils for Frying, According to a Food Scientist. Are croquettes served hot or cold? Croquettes usually taste best when served hot. In some places they may also be served at room temperature as a snack, or with pre-dinner drinks. More Croquette Recipes to Try: Crab Croquettes Salmon-and-Mashed-Potato Croquettes Pimiento-Cornmeal Croquettes Turkey Croquettes Originally appeared: Everyday Food, April 2010 Rate It PRINT Updated by Jennifer Anderson Jennifer Anderson Jennifer is a freelance writer for MarthaStewart.com.