Perfect for sharing (or not), these dreamy Potato Croquettes are crunchy on the outside with a soft, buttery filling.
For the uninitiated, croquettes are small rolls that are breaded and deep-fried until golden brown and crispy, often filled with ingredients like cheese, ham, or potato. Though they trace their origins to French cooking in the 17th century, croquettes made their way to Spain, where they became deeply ingrained in tapas culture. From there, they traveled to Cuba through Spanish colonial influence and evolved into a staple of Cuban cuisine. Depending on where you are, you’ll find so many variations: jamón ibérico croquetas in Spain, bacalao in Portugal, ham, chicken, and potato in Cuba. The croquettes (croquetas in Spanish) I grew up with, though, were the ones found in Cuban bakeries and restaurants all over Miami, where I was raised. It wasn’t until I moved away that I realized how unusual it was to walk into a random gas station and discover a full Cuban bakery inside, where you’re fed some of the best-tasting croquettes you’ll ever eat in your life.
The croquettes we’re making today have a pillowy potato filling so delicious you’ll wish you’d made a double (or triple, let’s be real) batch. For me, making these at home has become my little way of bottling up a small piece of that Miami food memory. With any luck, you’ll create food memories of your own with this dish.
Don’t fear the fryer
If you really love croquettes but feel a little bit hesitant about deep frying at home, you’re definitely not alone. The good news is that frying doesn’t have to be intimidating or scary if you take the right precautions. It’s simply a matter of a few small tricks. Make sure to use a heavy-bottomed skillet and fill it so the oil is half an inch deep (the sweet spot). A thermometer takes all the potentially daunting guesswork out: 350°F is what you’re aiming for, hot enough for a crisp breading but gentle enough to avoid scorching. Try to work in small batches to keep the oil steady, and let the croquettes rest on a wire rack or paper towels after frying to stay crunchy.
And there you have it. Not too bad, eh? I know I was kind of a mess the first time I tried to deep-fry something, but that’s mostly because I went into it without a clear plan, and I wasn’t very organized with how I went about it. With these tips, you’ll be saving yourself a lot of frustration.
How do I store leftovers?
Store your cooked and cooled croquettes in an airtight container in the fridge for 2–3 days. Alternatively, you can store them in the freezer for up to 2 months, defrosting in the fridge overnight before reheating. They reheat best in a 350°F oven or air fryer until hot and crisp again.
Serving suggestions
Ah, there are so many delicious ways to make a well-rounded meal here. To start, because these potato croquettes are deep-fried, I tend to pair them with something that’ll provide a bit of brightness and contrast. What does that translate to? Often it’s this Avocado Salad, which is always on heavy rotation. Another solid option would be this incredible and fiber-rich Black Bean Salad, which is a big-time crowd-pleaser. For the main, I adore these succulent Oven-Baked Chicken Thighs, this Blackened Salmon, as well as this Pan-Seared Shrimp. Whichever you decide to go with, I’d definitely serve all of these either alongside or on a bed of Steamed Rice. Ten out of tens, all around.
Ingredients
- 1 pound Yukon Gold potatoes peeled and quartered
- Salt and pepper to taste
- 2 1/2 tablespoons unsalted butter
- 2 egg yolks
- 1/2 cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley plus more for garnish
- 4 tablespoons all-purpose flour
- 1 large egg beaten (for egg wash)
- 1 cup whole wheat breadcrumbs
- Neutral oil for frying (as needed)
Instructions
- Place the quartered potatoes in a large pot and cover with water. Add a pinch of salt. Bring to a boil over medium-high heat and cook until fork-tender, about 15-20 minutes. Drain the potatoes well.
- Return the drained potatoes to the pot or a bowl. Add the butter, salt, and pepper, then mash until smooth. Allow the mashed potatoes to cool to room temperature.
- Mix the cooled mashed potatoes with egg yolks, Parmesan cheese, and chopped parsley until just combined. Using your hands, form the mixture into small logs or oval shapes. Prepare three shallow dishes: one with the flour, one with the remaining beaten egg (egg wash), and one with the breadcrumbs.
- Lightly coat each croquette first in flour, then dip in the egg wash, and finally roll in the breadcrumbs. Arrange the croquettes on a baking sheet lined with parchment paper.
- Add enough frying oil into a medium-sized skillet to make it 1/2 inch deep. Heat the oil to 350°F, then fry the croquettes in batches until they are golden brown. Turn them occasionally while frying. Garnish with additional parsley.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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