Potato Croquettes

Crispy on the outside and creamy on the inside, these potato croquettes are the ultimate comfort food indulgence! 

The golden-brown exterior gives way to a velvety potato filling, with surprise pockets of melted mozzarella and savory ham. It’s like a warm hug for your tastebuds!

These little nuggets of joy are perfect as an appetizer, side dish, or even a main course.

They’re perfect for dipping, and trust me, you’ll want to try every sauce in your fridge with these bad boys.

Why You’ll Love These Potato Croquettes

Crowd-Pleaser: Potato croquettes are a hit at parties and gatherings. They have a crispy exterior and gooey, cheesy interior.

Comfort Food: The combination of mashed potatoes, cheese, and ham creates a comforting, nostalgic experience.

Irresistible Taste: The blend of mashed potatoes, ham, and melted mozzarella cheese wrapped in a crunchy breadcrumb coating is top-notch.

Versatile Appetizer: Perfect for parties, these croquettes can be prepared in advance and quickly fried just before serving. They’re an ideal appetizer for any occasion.

Ingredients

• Potatoes: The foundation of the fluffy, irresistible croquettes. Choose starchy Russet or Yukon Gold for the best texture.
  
• Unsalted Butter: It adds richness and helps create a smooth, creamy mashed potato base.
  
• Salt and Black Pepper: To enhance the flavors of the potatoes and fillings.
  
• Milk: A splash of milk ensures the mashed potatoes are moist and easy to shape.
  
• Large Eggs: One egg binds the mashed potatoes, while the others create a golden, crispy coating.
  
• Fresh Parsley: Bright, fresh parsley adds a pop of color and herbaceous flavor to the croquettes.
  
• Mozzarella and Parmesan Cheese: The duo of cheeses adds ultimate flavor.
  
• Ham: Diced ham adds a savory, salty bite to the center of each croquette.
  
• All-Purpose Flour: The first step in our crispy breading process, flour helps the egg wash adhere to the croquettes.
  
• Panko Breadcrumbs: Japanese-style breadcrumbs create an unbelievably light and crunchy exterior.
  
• Vegetable Oil: High-temperature frying oil ensures the croquettes cook up quickly and evenly with a perfectly golden crust.

How to Make Potato Croquettes

Making these croquettes is so easy!

1. Boil the potatoes. Place the potatoes in a large pot and cover with cold water. Add 1 tsp salt. Bring to a boil over high heat, then reduce to medium and cook until fork-tender, about 15 minutes. Drain well.

2. Mash the potato mixture. In a large bowl, mash the potatoes with the butter, 1/2 tsp salt, pepper, milk, 1 egg, parsley, and grated Parmesan cheese until smooth. Allow to cool until no longer hot.

3. Form the croquettes. Scoop some of the mashed potato mixture and flatten it into a disk in your hand. Place a cube of mozzarella and some diced ham in the center. Wrap the potato around the filling to form a ball or cylinder shape. Repeat with the remaining potato mixture.

4. Coat the croquettes. Prepare 3 shallow dishes: one with flour, one with the 2 beaten eggs, and one with panko breadcrumbs. Dip each croquette first in flour, then egg, then roll in the breadcrumbs to coat completely.

5. Fry until golden. Heat 2-3 inches of oil in a deep pot to 350°F. Fry the croquettes in batches until golden brown on all sides, about 2-3 minutes. Drain on a paper towel-lined plate.

6. Serve hot. Serve the croquettes hot with ketchup, mayonnaise, or your favorite dipping sauce. Enjoy!

Tips for the Best Potato Croquettes

Follow these tips for the very best croquettes:

• Pick the best potatoes. Use high-starch potatoes like Russet or Yukon Gold, as they yield a lighter and crisper exterior.
  
• Cool it down. Ensure the mashed potato mixture has cooled completely before forming the croquettes. This prevents them from falling apart while frying.
  
• Aim for balance. Use a balanced amount of filling (mozzarella and ham) to avoid overpowering the potato. Ensure the filling is evenly distributed within the croquettes.
  
• Work some batch bliss. Fry the croquettes in batches to prevent overcrowding, which can result in greasy or undercooked croquettes.
  
• Try fun variations. Experiment with different fillings like bacon, chives, or grated vegetables to create unique flavor combinations.
  
• Dipping to your heart’s content. Try dipping sauces like ketchup, mayonnaise, garlic aioli, spicy mayo, or tangy remoulade.

How to Store

Here’s how to keep your croquettes nice and fresh.

To Store: Place cooled croquettes in an air-tight container lined with paper towels. Refrigerate for up to 3 days.

To Freeze: Arrange the uncooked croquettes on a baking sheet and freeze until solid, then transfer to a freezer bag. Store in the freezer for up to 3 months.

To Reheat: Preheat oven to 375°F and bake croquettes for 10-15 minutes until crispy and heated through. Or, reheat in an air fryer at 350°F for 3-5 minutes.

More Potato Dishes Your Family Will Love

Ranch Roasted Potatoes
Mississippi Mud Potatoes
Cajun Potato Salad
Roasted Fingerling Potatoes

Potato Croquettes

Course: AppetizerCuisine: American

Servings

30

servings

Prep time

45

minutes

Cooking time

10

minutes

Calories

262

kcal

With savory ham and gooey mozzarella cheese in the center, these potato croquettes are simply irresistible. Enjoy them as a delicious appetizer, snack, or side dish.

Ingredients

• 3 pounds potatoes, peeled and cut into cubes (Russet or Yukon Gold work well)

• 8 tablespoons unsalted butter

• 1/2 teaspoon salt (or to taste)

• 1/4 teaspoon black pepper

• 1/4 cup milk

• 1 large egg

• 1/4 cup chopped fresh parsley

• 1/4 cup grated Parmesan cheese

• 4 ounces mozzarella cheese, cut into small cubes

• 4 ounces ham, finely diced

• 1 cup all-purpose flour

• 2 large eggs, beaten

• 1 1/2 cups panko breadcrumbs

• vegetable oil for frying

Instructions

• Place the potatoes in a large pot and cover with cold water. Add 1 tsp salt. Bring to a boil over high heat, then reduce to medium and cook until fork-tender, about 15 minutes. Drain well.
• In a large bowl, mash the potatoes with the butter, 1/2 tsp salt, pepper, milk, 1 egg, parsley, and grated Parmesan cheese until smooth. Allow to cool until no longer hot.
• Scoop some of the mashed potato mixture and flatten it into a disk in your hand. Place a cube of mozzarella and some diced ham in the center. Wrap the potato around the filling to form a ball or cylinder shape. Repeat with the remaining potato mixture.
• Prepare 3 shallow dishes: one with flour, one with the 2 beaten eggs, and one with panko breadcrumbs. Dip each croquette first in flour, then egg, then roll in the breadcrumbs to coat completely.
• Heat 2-3 inches of oil in a deep pot to 350°F. Fry the croquettes in batches until golden brown on all sides, about 2-3 minutes. Drain on a paper towel-lined plate.
• Serve the croquettes hot with ketchup, mayonnaise, or your favorite dipping sauce. Enjoy!

Notes

• Use starchy potatoes like Russets for the fluffiest texture.
• Allow the mashed potatoes to cool before mixing in the egg and shaping.
• Coat each croquette in flour, egg, and breadcrumbs for a super crispy exterior.
• Fry at the proper temperature in small batches so they cook evenly.