You know that sad, lonely Tupperware of mashed potatoes sitting at the back of your fridge from Sunday dinner? Please do not throw it away! I used to stare at my leftovers, totally uninspired, until I discovered the magic of transforming them into these crispy, golden mashed potato croquettes. Honestly, this recipe was a total game-changer for me; it turns humble, day-old spuds into a vibrant, crunchy appetizer that disappears faster than you can fry them. While you might be tempted to reheat those potatoes in the microwave, I promise that taking the extra step to bread and fry them delivers a payoff that is absolutely worth it.
If you’ve been hunting for the perfect potato croquettes recipe, you have landed in the right place. These aren’t just bland balls of starch; they are packed with colorful veggies like red pepper and broccoli, seasoned with zippy cilantro, and encased in a shell so crispy it shatters when you bite into it. Best of all? You can whip this up using ingredients you likely already have on hand! It’s the ultimate “clean out the fridge” victory that feels fancy but is secretly super practical.
Table of Contents
Crispy Mashed Potato Croquettes
Ingredients
For the Croquette Mixture:
- 3 cups mashed potatoes chilled (must be cold!)
- ¼ cup carrots finely diced
- ¼ cup broccoli florets finely diced
- ¼ cup red bell pepper finely diced
- ¼ cup red onion finely diced
- 1 garlic clove minced
- 4 tbsp all-purpose flour
- 2 tbsp fresh cilantro finely chopped
- ½ cup shredded mozzarella cheese optional but recommended
- ½ –1 cup plain breadcrumbs start with ½ cup
- ¾ tsp salt
- ¼ tsp freshly ground black pepper
For the Crispy Coating:
- 1 cup plain breadcrumbs
- ½ cup all-purpose flour
- ½ tsp salt
- ¼ tsp black pepper
- ½ –¾ cup water for slurry
- Vegetable oil for frying
Instructions
- Mix the Base: In a large bowl, combine the chilled mashed potatoes, diced veggies (carrots, broccoli, peppers, onion), garlic, cilantro, 4 tablespoons flour, cheese, salt, pepper, and ½ cup of breadcrumbs. Mix by hand until well combined.
- Check Consistency: If the mixture is too sticky, add more breadcrumbs (up to ¼ cup extra) until it holds its shape.
- Chill (Don’t Skip!): Cover and refrigerate for at least 1–2 hours (or freeze for 1 hour) to firm up the potatoes. This prevents them from falling apart in the oil.
- Shape: Scoop about 1.5 tablespoons of the mixture and roll into cylinders or ovals. Place on a parchment-lined sheet.
- Bread: Whisk together ½ cup flour, salt, pepper, and water to make a slurry (heavy cream consistency). Dip each croquette into the slurry, let excess drip off, then roll in the 1 cup of breadcrumbs to coat.
- Fry: Heat 2–3 inches of oil to 350°F (175°C). Fry in batches for 3–4 minutes until golden brown and crispy. Drain on paper towels and serve hot!
Notes
- Leftovers are Key: This recipe works best with cold, day-old mashed potatoes because the starch has had time to retrograde and firm up.
- Freeze for Later: You can freeze the breaded (uncooked) croquettes on a baking sheet, then bag them. Fry straight from frozen, just add 1–2 minutes to the cook time.
- Make it Spicy: Add a pinch of cayenne pepper or diced jalapeños to the potato mix for a little kick.
Nutrition
Why You’ll Love This Recipe
- Total Crowd-Pleaser: Kids love the crunch; adults love the flavor.
- Budget-Friendly: It stretches leftovers into a whole new meal.
- Textural Perfection: We’re talking silky inside, with a shattered-glass, crispy outside.
Ingredients You’llYou’ll Need
Here is everything you need to pull this together. The beauty of this mashed potato croquette recipe lies in its adaptability, but these specific measurements yield the best flavor balance.
For the Croquettes:
- 3 cups mashed potatoes, chilled (about 24 oz): These must be cold and stiff!
- ¼ cup finely diced carrots: Adds a nice little crunch and sweetness.
- ¼ cup finely diced broccoli florets: A great way to sneak in greens.
- ¼ cup finely diced red bell pepper: For a pop of vibrant color.
- ¼ cup finely diced red onion: Adds a sharp, savory depth.
- 1 garlic clove, minced: Because garlic makes everything better.
- 4 tablespoons all-purpose flour: Helps bind the potato mixture.
- 2 tablespoons fresh cilantro, finely chopped: Adds a fresh, herbal brightness.
- ½–1 cup plain breadcrumbs (divided use): You’ll mix some inside for structure.
- ½ cup shredded mozzarella cheese (optional): Highly recommended for that gooey center.
- ¾ teaspoon salt (adjust to taste): Seasoning is key to enhancing the flavor of potatoes.
- ¼ teaspoon freshly ground black pepper: For a bit of background heat.
- Vegetable oil: You’ll need enough for deep frying (about 2-3 inches).
For the Breadcrumb Coating:
- 1 cup plain breadcrumbs: For the outer shell.
- ½ cup all-purpose flour: Creates the base of our batter.
- ½ teaspoon salt: Don’t forget to season the coating!
- ¼ teaspoon black pepper: adds flavorful specks to the crust.
- ½–¾ cup water: To make the flour slurry.
How to Make Crispy Mashed Potato Croquettes
Get ready to get your hands a little messy, that’s the fun part! This process is straightforward, but I’ve included a few specific tips to ensure your homemade potato croquettes hold together perfectly in the fryer.
Step 1: Prepare the Vegetable and Potato Mixture
Grab a large mixing bowl and throw in your chilled mashed potatoes. To the bowl, add the diced carrots, broccoli, red bell pepper, red onion, minced garlic, four tablespoons of flour, cilantro, salt, pepper, and the mozzarella cheese if you’re opting for that cheesy goodness (and I really think you should).
Start by adding just ½ cup of the breadcrumbs to the mix. Using your hands or a sturdy wooden spoon, mix the ingredients thoroughly until they are evenly distributed. You want every bite to have a mix of veggies and potatoes.
Pro Tip: If the mixture feels too wet or sticky to shape, which can happen if your original mashed potatoes had a lot of milk or butter, gradually add up to another ¼ cup of breadcrumbs. You are looking for a moldable consistency that feels like firm playdough.
Step 2: Chill and Shape (The Most Important Step!)
I cannot stress this enough: do not skip the chilling time! Cover your bowl with plastic wrap and refrigerate it for 1–2 hours, or if you are pressed for time, freeze it for 1 hour. This helps the starch retrograde and firm up, preventing the croquettes from exploding in the hot oil.
Once the mixture is nice and firm, scoop out approximately 1 to 1 ½ tablespoons of the mix. Roll them between your palms to shape them into small cylinders or oval rolls, roughly 2 inches long. Place these beauties on a parchment-lined baking sheet. If they start feeling soft again from the heat of your hands, pop the tray back in the fridge while you set up the frying station.
Step 3: Create the Slurry and Coat
We are using a flour slurry instead of an egg wash here, which creates a super crunchy, almost tempura-like shell under the breadcrumbs. In a shallow bowl, whisk together ½ cup flour, ½ teaspoon salt, and ¼ teaspoon pepper, then add ½ cup of water. Whisk it until smooth. You want a consistency similar to heavy cream, thick enough to coat the back of a spoon, but still pourable. Add more water if needed.
Spread your 1 cup of breadcrumbs in a separate shallow dish. Now, let’s assemble! Working one at a time, dip a croquette into the flour slurry, letting any excess drip off (this keeps your breadcrumbs from getting clumpy). Then, roll it in the breadcrumbs, pressing gently to ensure an even, gap-free coating.
Step 4: Fry to Golden Perfection
Heat about 2–3 inches of vegetable oil in a heavy-bottomed pot or deep skillet to 350°F (175°C). If you don’t have a thermometer, you can test the oil by dropping in a pinch of breadcrumbs. If they sizzle immediately without burning, you are good to go.
Working in small batches to avoid overcrowding the pot (which drops the oil temperature and leads to greasy croquettes), carefully lower them into the hot oil. I like to use a slotted spoon for this to avoid splashes. Fry them for 3–4 minutes, turning them occasionally to ensure even browning. You are looking for a uniform, deep, golden-brown color.
Once they are crispy and gorgeous, fish them out with your slotted spoon and let them drain on a paper towel-lined plate. Serve these fried potato croquettes immediately while they are piping hot!
Tips & Variations for the Best Croquettes
Over the years, I’ve experimented with dozens of leftover mashed potato recipes, and I’ve learned a few tricks to ensure success every time. Here is how you can tweak this recipe to make it your own.
- The Temperature Check: If your oil is too cool, the croquettes will absorb too much grease and become soggy. If it’s too hot, the outside will burn before the inside is hot. A cheap kitchen thermometer is your best friend here!
- Panko vs. Regular Breadcrumbs: The recipe calls for plain breadcrumbs, which give a traditional, dense crunch. However, you can absolutely swap the outer coating for Panko breadcrumbs if you want an airier, flakier texture.
- Flavor Swap: Feel free to get creative with the mix-ins. I love the veggie combo here, but you could also add cooked bacon bits, chopped ham, or swap the cilantro for chives or parsley if you prefer a more classic flavor profile.
- Gluten-Free Option: To make these gluten-free, use a 1:1 gluten-free all-purpose flour blend for the binder and slurry, and opt for gluten-free breadcrumbs. The texture holds up surprisingly well!
- Air Fryer Method: While deep-frying yields the traditional, crispy potato croquettes experience, you can lighten them up. Spray the breaded croquettes generously with oil and air fry at 375°F for 10-12 minutes, shaking the basket halfway through. They won’t be quite as uniformly golden, but they will still be delicious.
Making Ahead and Storage
These are great for meal prep! You can shape and bread the croquettes and freeze them raw on a baking sheet. Once frozen solid, transfer them to a freezer bag. When the craving hits, you can fry them directly from frozen, adding one to two minutes to the cooking time.
What to Serve With Mashed Potato Croquettes
While these are tasty enough to eat straight off the drying rack (I’m definitely guilty of this), pairing them with the right sauce takes them to the next level. Since the croquettes are rich and savory, I like to balance them with something acidic or creamy.
- Tangy Marinara: The acidity of tomatoes cuts through the richness of the fried potato beautifully.
- Garlic Aioli: If you want to lean into the savory indulgence, a zippy garlic mayo is a perfect match.
- Spicy Ketchup: Add a dash of Sriracha to your ketchup for a kick that wakes up your palate.
- Main Course Pairings: These aren’t just appetizers! Serve them alongside a juicy steak, a roast chicken, or even as a fun side dish for meatloaf. They replace your starch and veggie sides in one go.
FAQs: Troubleshooting Your Croquettes
Here are the most common questions I get when people try to make easy potato croquettes for the first time.
How to keep potato croquettes from falling apart?
The number one culprit is warm or wet potatoes. The mixture must be cold before you fry it. If your mashed potatoes were very soft to begin with, add a little extra flour or breadcrumbs to the mix to stiffen it up. Also, ensure your oil is hot enough; if the oil is too cold, the potato dissolves before the crust forms.
How do you thicken mashed potatoes for croquettes?
If your leftovers are incredibly creamy (which is excellent for eating, but not ideal for frying), you need binders to help them hold their shape. This recipe uses flour and dry breadcrumbs mixed directly into the potato. You can also add an egg yolk to the mixture if you need extra binding power, though the flour method works perfectly for a lighter texture.
What exactly are potato croquettes?
Think of them as the sophisticated cousin of the tater tot. Originating from French cuisine (“croquer” means to crunch), they are essentially cylindrical dumplings made of a thick binder (mashed potatoes or béchamel), breaded, and fried. They are popular worldwide, from Spanish croquetas to Japanese korokke.
Ready to Fry?
There is something so satisfying about turning yesterday’s dinner into today’s star attraction. These mashed potato croquettes are proof that with a bit of creativity (and a pot of hot oil), you can reduce food waste and eat like a king.
I really hope you give this recipe a shot the next time you have leftover spuds. It’s fun, forgiving, and totally delicious. If you try them, I’d love to hear how they turned out! Did you stick to the listed veggies, or did you add some bacon or cheddar? Please let me know in the comments below; I’m always looking for new inspiration!
Happy Cooking!
