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Best potato croquettes copycat recipe

Best potato croquettes recipe

Before diving into the delightful world of potato croquettes, let’s talk about what you can pair with them. These golden, crispy bites are incredibly versatile, truly shining alongside a variety of sides and dips.
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Course Snacks
Cuisine American
Servings 30
Calories 150 kcal

Equipment

  • Large skillet

Ingredients
  

Croquettes

  • 1 cup Panko breadcrumbs
  • 4 ounces provolone cheese cubed
  • 1 cup all-purpose flour
  • 6 slices thick-cut bacon cooked and crumbled
  • 3 large eggs lightly beaten
  • 3 pounds Russet potatoes peeled and cubed
  • 1 large egg
  • ¼ cup freshly chopped parsley
  • 4 ounces sharp cheddar cheese cut into small cubes
  • 8 tablespoons unsalted butter
  • ½ teaspoon garlic powder for added depth
  • 2 tablespoons whole milk
  • ½ teaspoon sea salt or to taste
  • ¼ teaspoon freshly ground black pepper or to taste
  • Vegetable oil for deep frying

Dip

  • 1 cup sour cream
  • 1 tablespoon lemon juice for brightness
  • 2 teaspoons smoked paprika
  • 2 tablespoons fresh parsley finely chopped
  • 2 slices bacon cooked and finely chopped
  • ¼ teaspoon fine sea salt or to taste
  • ¼ teaspoon black pepper or to taste

Instructions
 

Step 1: Prepare the Potatoes

  • Start by peeling and cubing the potatoes. Toss them into a large pot and cover with cold water. Allow the water to come to a boil and salt it generously. Boil until fork-tender.

Step 2: Mash the Potatoes

  • Once cooked, drain the potatoes well. Return them to the pot and mash them until smooth. Add 8 tablespoons of butter, 2 tablespoons of milk, garlic powder, and season with sea salt and black pepper. Mix thoroughly until everything is well combined.

Step 3: Mix in Add-Ins

  • Allow the potatoes to cool slightly before adding in the egg, crumbled bacon, provolone, cheddar, and parsley. Stir gently. You want to ensure an even distribution of flavors without overworking the potatoes.

Step 4: Form the Croquettes

  • Using your hands, scoop out portions of the mixture and roll them into small balls or logs. The size should be about 2–3 inches long.

Step 5: Dredge the Croquettes

  • Set up three bowls: one with flour, another with beaten eggs, and the last with Panko breadcrumbs. Roll each croquette in flour, dip into the egg mixture, and finally coat with Panko. Make sure they’re evenly covered.

Step 6: Heat the Oil

  • In a large skillet, heat about 2 inches of vegetable oil to 350°F (175°C). It’s crucial to maintain this temperature to prevent the croquettes from absorbing excess oil.

Step 7: Fry the Croquettes

  • Carefully place the croquettes into the hot oil, ensuring not to overcrowd the pan. Fry for about 3–4 minutes on each side until they reach a golden brown hue. Use a slotted spoon to remove and drain excess oil.

Step 8: Prepare the Dip

  • While the croquettes cool slightly, mix together all dip ingredients: sour cream, lemon juice, smoked paprika, parsley, and additional chopped bacon. Season to taste.

Notes

  • Chill the Mixture: For easy shaping, refrigerate the potato mixture for 30 minutes before forming croquettes.
  • Avoid Over-Mixing: When combining potato and mix-ins, don’t overwork the mixture. This keeps them tender.
  • Oil Temperature: If the oil is too hot, the croquettes will burn. Too low, and they’ll become greasy.
  • Baking Option: Prefer to bake? Preheat your oven to 400°F (200°C) and bake croquettes on a lined tray for 20-25 minutes.
  • Freezing: You can freeze formed croquettes. Just ensure they’re well wrapped in plastic and kept in a sealed container.

Nutrition

Calories: 150kcalCarbohydrates: 20gProtein: 5gFat: 5gFiber: 1g
Keyword Best potato croquettes recipe
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