Potato Croquettes (Crispy Deep Fried Mashed Potatoes!)
User Reviews
4.7
Potato Croquettes (Crispy Deep Fried Mashed Potatoes!)
Description
This recipe uses mashed Russet potatoes mixed with egg and chopped parsley, seasoned lightly with salt and pepper. The potato mixture is shaped into small logs or balls, then coated with flour, dipped twice in beaten egg, and covered with dry breadcrumbs to build a thick crust. This double coating method ensures a crisp exterior and helps the croquettes hold their shape during frying.
Frying is done in hot olive oil at medium-high heat, turning carefully until all sides are golden brown. The interior remains soft and creamy due to the potato mash, while the exterior develops a satisfying crunch. These croquettes can be served hot as a snack or accompanied by sauces like HP Sauce or used as a side dish.
Chilling the coated croquettes before frying helps them firm up and fry more evenly. Do not whip the potatoes; mash or rice them to maintain a smooth consistency with better hold.
Ingredients
- 2 ½ cups potatoes preferably Russets from Idaho, mashed
- 1 egg
- 1 Tbsp parsley chopped, fresh
- ⅛ tsp salt (to taste)
- ⅛ tsp black pepper to taste
To Coat:
- ½ cup flour
- 1 egg (to 2 eggs, beaten with a little salt and pepper)
- ½ cup dry breadcrumbs (to 1 cup/ 225 g)
- olive oil as needed for frying, light
Instructions
- Mix the mashed potatoes, egg, parsley, salt, and pepper until well combined.
- Place the flour, beaten egg and breadcrumbs in three separate trays or bowls.
- Take a handful of potato mixture, shaping into a log shape or ball, and dip into flour, then egg and then breadcrumbs; repeat (yes, do it twice, it's worth it!) I love these stainless steel trays for dipping.
- Place on a plate or tray (dusted with cornmeal or breadcrumbs) and refrigerate for about an hour.
- When ready to cook/eat, heat oil in a small pot, over medium high heat, so that the croquettes may be deep fried.
- Fry two or three at a time, depending on how many fit, carefully turning (with tongs) once, until evenly browned. Remove, and place on towel-lined plate to cool a little.
- Continue with the rest of the potato mixture until it is all finished. You can keep the first ones hot in the oven, until the rest are done. Serve hot, on their own with HP Sauce, or as a side.
Notes
- Use mashed or riced potatoes rather than whipped for better texture and shape retention.
- Refrigerate croquettes after coating to help them firm up and fry without falling apart.
- Double dipping in egg improves the breadcrumb coating for extra crispiness.
- Fry in small batches to avoid overcrowding and ensure even cooking.
- Serve hot alone or with condiment options such as HP Sauce.
- Nutrition data includes one egg and half a cup of flour coating per serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 188 kcal
% Daily Value*
| Serving | 3balls | |
| Calories | 188kcal | 9% |
| Carbohydrates | 26g | 9% |
| Protein | 6g | 12% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 62mg | 21% |
| Sodium | 142mg | 6% |
| Potassium | 317mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 147IU | 3% |
| Vitamin C | 4mg | 4% |
| Calcium | 37mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
You'll Also Love
