New This Month

Fried Mashed Potato Croquettes

Crisp on the outside, creamy on the inside, these make tasty hors d'oeuvres.

  • Yield: Makes 25

Source: Martha Stewart Living, November 1998


  • 4 slices white bread, crusts removed
  • 2 cups cold leftover mashed potatoes
  • 6 tablespoons chopped mixed herbs, such as flat-leaf parsley, cilantro, or chives
  • 1 large egg, lightly beaten
  • 1/4 cup all-purpose flour
  • Salt and freshly ground pepper
  • 2 cups vegetable oil


  1. Place bread in the bowl of a food processor. Process until crumbs form, about 10 seconds. Transfer crumbs to a medium bowl; set aside. Line one baking sheet with parchment, and another one with a double thickness of paper towels; set both aside.

  2. In a small bowl, combine potatoes, herbs, egg, and flour using a fork or spoon. Season with salt and pepper. Using a spoon, scoop mixture into an egg-shaped piece. Using a second spoon, push shape into the bowl of bread crumbs. Roll to coat, and transfer to parchment-lined baking sheet. Repeat with remaining potato mixture.

  3. Place oil in a small deep saucepan. Heat over medium heat until a frying thermometer registers 350 degrees. Using slotted spoon, place five croquettes in oil. Cook until golden and puffed, turning once, 4 to 5 minutes. Using slotted spoon, transfer to paper-towel-lined baking sheet. Repeat with remaining croquettes. Serve immediately.

Cook's Notes

The batter should taste a little salty, but once you fry the croquettes, the seasoning will be perfect.


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