Crunchy croquettes, a great way to use up leftover mashed potatoes, flatter any meal.

Everyday Food, April 2010


Recipe Summary

Makes 6


Ingredient Checklist


Instructions Checklist
  • In a large bowl, stir together mashed potatoes and parsley; season with salt and pepper. In a shallow bowl, place flour; season with salt and pepper. In another shallow bowl, whisk egg with 1 tablespoon water. In a third shallow bowl, place 1 1/2 cups breadcrumbs.

  • Form potato mixture into 3/4-by-2-inch logs. Roll in flour, shaking off excess, dip in egg wash, then roll in breadcrumbs to coat. In a heavy medium saucepan, heat 1 1/2 inches vegetable oil over medium-high until hot. In batches, fry croquettes until golden brown on all sides, about 2 minutes per batch, turing as needed. Drain on paper towels.


Reviews (1)

113 Ratings
  • 5 star values: 30
  • 4 star values: 17
  • 3 star values: 32
  • 2 star values: 25
  • 1 star values: 9
Rating: 5 stars
This is a great recipe! The croquettes were crispy on the outside and fluffy on the inside. I added a large minced garlic clove along with 3 tablespoons of grated grana padano. They tasted just like my nonna used to make. I will definitely make this recipe again when I have leftover mashed potatoes. The only thing I would do different is use less flour (1/2 cup would have been plenty).