Potato Croquettes Recipe

Introduction

Potato croquettes are crispy, golden bites filled with creamy mashed potatoes and savory Manchego cheese. These delightful snacks make a perfect appetizer or side dish, offering a satisfying crunch with every bite.

Ingredients

• 1 lb. Yukon Gold potatoes, peeled and cut into 1″ pieces
• Kosher salt
• 2/3 cup shredded Manchego cheese
• 1/2 cup finely chopped cooked ham (optional)
• 2 tablespoons fresh chives, finely sliced
• 3 large eggs, divided
• 1 cup all-purpose flour
• 1 cup plain bread crumbs
• Freshly ground black pepper
• Olive oil (not extra-virgin), for frying
• Chopped fresh parsley (optional), for serving
• Spicy mayonnaise (optional), for serving

Instructions

1. Step 1: In a large pot, cover the potatoes with water by 1 inch and add 2 teaspoons salt. Bring to a boil, then reduce heat to medium and simmer until the potatoes are fork-tender, about 15 to 18 minutes.
2. Step 2: Drain the potatoes, then pass them through a ricer into a large bowl, or mash with a potato masher until smooth. Let cool.
3. Step 3: Add the shredded Manchego, chopped ham (if using), chives, and 1 egg to the potatoes. Season with 1 teaspoon salt and 1/2 teaspoon black pepper. Stir gently to combine without overmixing.
4. Step 4: Scoop about 2 tablespoons of the potato mixture and shape it into a small log. Arrange the logs on a parchment-lined baking sheet.
5. Step 5: Prepare three shallow bowls: one with flour seasoned with a pinch of salt and pepper, one with the remaining 2 beaten eggs, and one with bread crumbs seasoned similarly. Roll each potato log first in flour, then dip in egg, and finally coat with bread crumbs. Place on a plate or baking sheet and refrigerate while heating the oil.
6. Step 6: Pour olive oil into a large pot to a depth of 3 inches and heat over medium-high heat until a deep-fry thermometer reads 360°F (182°C).
7. Step 7: Fry the croquettes in batches, turning occasionally, until evenly golden brown, about 3 to 4 minutes. Transfer to a paper towel-lined plate and season immediately with salt.
8. Step 8: Arrange the croquettes on a serving platter, garnish with chopped parsley, and serve warm with spicy mayonnaise if desired.

Tips & Variations

• Swap Manchego for sharp white cheddar or gruyere for a different flavor profile.
• For extra crispy croquettes, double coat them by repeating the egg and bread crumb steps before frying.
• If you prefer vegetarian croquettes, omit the ham and add sautéed mushrooms or caramelized onions instead.
• Use a neutral oil like canola or vegetable oil for frying if you prefer milder flavor than olive oil.

Storage

Store leftover croquettes in an airtight container in the refrigerator for up to 3 days. Reheat in a 375°F (190°C) oven until heated through and crisp, about 10 minutes. Avoid microwaving to keep them crunchy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the potato croquettes ahead of time?

Yes, you can prepare the croquettes through the breading step and refrigerate them for a few hours before frying. This helps the coating set and can make frying easier.

What can I serve with potato croquettes?

They pair well with spicy mayonnaise, aioli, or a simple garlic dip. A fresh green salad or roasted vegetables also complement the richness nicely.

Potato Croquettes Recipe

Print Recipe

★★★★★

4.9 from 96 reviews

These crispy Potato Croquettes feature creamy Yukon Gold potatoes combined with Manchego cheese, ham, and fresh chives, coated in a seasoned breadcrumb crust, and fried to golden perfection. Served with optional spicy mayonnaise and parsley, they make a delightful appetizer or side dish.

• Author: Cleo
• Prep Time: 25 minutes
• Cook Time: 25 minutes
• Total Time: 50 minutes
• Yield: About 16 croquettes 1x
• Category: Appetizer
• Method: Frying
• Cuisine: Spanish

Ingredients

Scale 1x2x3x

Potatoes and Mix-ins

• 1 lb. Yukon Gold potatoes, peeled and cut into 1” pieces
• Kosher salt, to taste
• 2/3 cup shredded Manchego cheese
• 1/2 cup finely chopped cooked ham (optional)
• 2 tbsp. fresh chives, finely sliced
• 3 large eggs, divided

Breading

• 1 cup all-purpose flour
• 1 cup plain bread crumbs
• Freshly ground black pepper, to taste
• Pinch of salt for seasoning flour and bread crumbs

For Frying and Serving

• Olive oil (not extra-virgin), for frying (enough for 3″ depth in pot)
• Chopped fresh parsley, for garnish (optional)
• Spicy mayonnaise, for serving (optional)

Instructions

1. Cook the Potatoes: In a large pot, cover the peeled and cut Yukon Gold potatoes with water by about 1 inch. Add 2 teaspoons of kosher salt and bring to a boil over high heat. Once boiling, reduce heat to medium and simmer until potatoes are fork-tender, approximately 15 to 18 minutes.
2. Drain and Mash: Drain the cooked potatoes thoroughly. Pass them through a ricer into a large bowl for a smooth, fluffy texture. Alternatively, you can mash them with a potato masher until smooth. Allow the potatoes to cool before proceeding.
3. Combine Ingredients: Add the shredded Manchego cheese, finely chopped cooked ham (if using), fresh chives, and one beaten egg to the cooled potato mash. Season with 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper. Stir gently just until combined; avoid overmixing to maintain lightness.
4. Shape the Croquettes: Using about 2 tablespoons of the potato mixture, shape each portion into a small log. Arrange these logs spaced out on a baking sheet lined with parchment paper to prevent sticking.
5. Prepare the Breading Stations: In three separate shallow bowls, place the flour (seasoned with a pinch of salt and pepper), the remaining two beaten eggs, and the bread crumbs (also seasoned with salt and pepper). This will create the dredging, egg wash, and coating stages.
6. Bread the Croquettes: Work with one croquette at a time. Roll it first in the seasoned flour until fully coated, then dip into the beaten eggs, and finally roll in the bread crumbs until evenly covered. Place the breaded croquettes on a plate or baking sheet and refrigerate while heating the oil.
7. Heat the Oil: Pour olive oil into a large pot to a depth of about 3 inches. Attach a deep-fry thermometer and heat over medium-high heat until it reaches 360°F (182°C). This temperature ensures a crispy, golden exterior without absorbing excess oil.
8. Fry the Croquettes: Fry the croquettes in batches, turning occasionally to brown evenly on all sides. This should take about 3 to 4 minutes per batch until they are golden brown and crisp. Use a slotted spoon to transfer fried croquettes to a paper towel-lined plate to drain excess oil. Season immediately with a sprinkle of kosher salt.
9. Serve: Arrange the fried croquettes on a serving platter. Garnish with chopped fresh parsley and serve with spicy mayonnaise on the side if desired. Enjoy warm as a tasty appetizer or side dish.

Notes

• If you prefer a vegetarian version, omit the ham and consider adding sautéed mushrooms or cooked spinach instead.
• You can substitute Manchego with Parmesan or another hard cheese of your choice.
• Using a potato ricer gives a smoother texture but a masher works fine if you don’t have one.
• Make sure the oil temperature stays consistent at 360°F to avoid greasy croquettes.
• The croquettes can be formed ahead of time and refrigerated before frying to save time.

Keywords: Potato croquettes, crispy croquettes, fried potatoes appetizer, Manchego croquettes, Spanish tapas