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Crispy Potato Croquettes

Crispy Potato Croquettes: Your New Favorite Comfort Snack

Crispy Potato Croquettes are the ultimate comfort food with a golden, crunchy exterior and a creamy, cheesy filling that never fails to impress.
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Prep Time 30 minutes
Cook Time 20 minutes
Cooling Time 10 minutes
Total Time 1 hour
Servings: 4 croquettes
Course: Side Dishes
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Croquette Base
  • 2 pounds Russet Potatoes Yukon Gold can be a substitute.
  • ½ cup Thick-Cut Bacon Smoked tempeh for vegetarian option.
  • ½ cup Provolone Cheese Can use mozzarella or crumbled feta.
  • ½ cup Sharp Cheddar Cheese Any cheese can be used.
  • ⅓ cup Chopped Parsley Dill or chives can be substituted.
  • 1 large Egg Flaxseed meal or aquafaba for vegan.
For the Coating
  • ¾ cup All-Purpose Flour Gluten-free flour for gluten-free option.
  • 1 cup Panko Breadcrumbs Regular breadcrumbs or crushed cornflakes also work.
For Frying
  • ½ cup Vegetable Oil Canola or peanut oil are alternatives.
  • 2 tablespoons Unsalted Butter Use olive oil or vegan butter for dairy-free.
For Creaminess
  • ¼ cup Milk Any plant-based milk for dairy-free choice.
For Flavoring
  • 1 teaspoon Garlic Powder Fresh minced garlic can be an exciting twist.

Equipment

  • Large pot
  • mixing bowl
  • Parchment Paper
  • skillet
  • Shallow Bowls
  • baking sheet

Method
 

Step-By-Step Instructions
  1. Prepare Potatoes: Peel and cube the Russet potatoes, then boil for 15–20 minutes until fork-tender. Drain and cool.
  2. Mash Potatoes: Mash the cooled potatoes smoothly, then mix in the unsalted butter, milk, garlic powder, salt, and pepper.
  3. Combine Add-Ins: After cooling, fold in the egg, bacon, provolone cheese, cheddar cheese, and parsley without overmixing.
  4. Form Croquettes: Shape the mixture into cylindrical forms and place them on a parchment-lined tray.
  5. Prepare Coating: Set up shallow bowls with flour, beaten egg, and panko breadcrumbs. Coat each croquette.
  6. Heat Oil: Heat vegetable oil to 350°F (175°C) in a skillet. Test with bread to check readiness.
  7. Fry Croquettes: Fry each croquette for 3–4 minutes on each side until golden brown, then drain on paper towels.
  8. Mix Dip: Combine sour cream, lemon juice, smoked paprika, parsley, and crumbled bacon for a dip.

Nutrition

Serving: 2croquettesCalories: 300kcalCarbohydrates: 35gProtein: 10gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 40mgSodium: 600mgPotassium: 600mgFiber: 3gSugar: 1gVitamin A: 500IUVitamin C: 15mgCalcium: 200mgIron: 1.5mg

Notes

Cooling the potato mixture helps hold its shape. Avoid overmixing for light and fluffy croquettes. For a healthier option, bake at 400°F (200°C) for 20-25 minutes.

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