Potato Croquettes
Potato croquettes turn mashed potato into little golden cylinders with a crunchy breadcrumb shell and a soft, buttery centre. Most of the time is spent cooling and chilling the mixture, which is what keeps them from splitting in the hot oil, so they are best made ahead. This recipe makes 16, enough for four people as a side, and works well with leftover mash.
- Total
- 1 h 48 min
- Prep
- 25 min
- Cook
- 38 min
- Serves
- 4
- Per serving
- 510kcal
Ingredients and swaps
Floury potatoes make the best croquettes, because they give a dry, fluffy mash. Waxy potatoes hold too much water and leave the mixture sticky. Panko gives the crunchiest crust, but ordinary dried breadcrumbs work well. For a different flavour, mix in 50g of grated Cheddar, a handful of chopped chives or a pinch of nutmeg once the mash is made.
How to prepare potato croquettes
Tap a time to start a timer.
- Boil and dry the potatoes Put the potatoes in a pan of cold water with a pinch of salt, bring to the boil and simmer for , until a knife slides in easily. Drain well, return to the hot pan for to steam dry, then mash until completely smooth with no lumps.
- Enrich the mash Beat in the butter, egg yolks, salt and pepper. Spread the mash out on the lined tray, which cools it faster, and chill for at least , until completely cold and firm.
- Shape With floured hands, shape the cold mash into 16 cylinders, each about 6cm long and 40–45g.
- Coat Put the flour, beaten eggs and breadcrumbs in the three bowls. Roll each croquette in flour, dip in egg, then roll in breadcrumbs until covered. Repeat the egg and crumb for a thicker crust if you like. Put them on a tray.
- Fry Heat the oil to 180°C in a deep pan, which takes about . The oil should come no more than a third of the way up the pan. Fry 5 or 6 croquettes at a time for , turning once, until deep golden. Lift out with a slotted spoon and drain on kitchen paper. Let the oil come back to 180°C between batches.
Serving and variations
Potato croquettes suit a roast dinner, fish fingers or a plate of cold cuts. To skip the deep-frying, try air fryer potato croquettes, and for another quick potato side, see air fryer potato wedges.
Fry in a deep, heavy pan, never fill it more than a third full of oil, and do not leave it unattended. If the oil catches fire, turn off the heat and cover with a lid or a fire blanket, and never use water.
Common problems and fixes for Potato Croquettes
- The croquettes split or burst in the oil.
- The mash was too wet or the coating had gaps. Steam the potatoes dry, chill the shaped croquettes until firm, and coat them twice if needed. Keep the oil at 180°C, as cooler oil lets the filling leak out before the crust sets.
- They taste greasy.
- The oil was not hot enough or the pan was crowded. Use a thermometer and fry in small batches. Drain on kitchen paper straight away.
- The mixture is sticky and hard to shape.
- Chill it for longer, then flour your hands. If it is still soft, beat in a tablespoon of plain flour.
Frequently asked questions about Potato Croquettes
Can I freeze potato croquettes?
Yes. Freeze them coated but uncooked on a tray, then pack into a bag for up to 3 months. Fry from frozen at 170°C for 6–7 minutes, until golden and piping hot all the way through.
Can I bake them instead of frying?
Yes. Spray or brush them with oil and bake on a lined tray at 220°C (200°C fan), gas 7, for 25 minutes, turning once. They are less rich and a little less crisp.
Can I use leftover mashed potato?
Yes, about 700g of cold, plain mash is enough. Leftover mash is often softer, so skip the butter and add the yolks and extra flour if it feels sticky.
What can I serve with them?
Serve them with roast chicken, sausages and gravy, or as a side with a green salad. Garlic mayonnaise or ketchup make good dips.
How did you like the recipe?
4.8 / 5 · 39 ratings
