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Crisp on the outside, creamy on the inside, these Fried Mashed Potato Croquettes make tasty hors d'oeuvres.

Martha Stewart Living, November 1998


Recipe Summary test

Makes 25


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • 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.