Potato Croquettes

3.67 from 3 votes

Potato Croquettes

These potato croquettes are made of mashed potatoes loaded with bacon, chives, and cheddar cheese. The mashed potatoes are formed into balls, coated with breadcrumbs, fried to golden brown, and served with smokey garlic aioli.

Prep Time25

Cook Time30

Cooling Time30

Total Time1 25

Course: Appetizer, Side Dish

Cuisine: French

Keyword: potato croquettes

Servings: croquettes

Author: Katerina | Diethood

Equipment

Ingredients

For the aioli

1 cup mayonnaise
2 cloves garlic minced
2 teaspoons fresh lemon juice
1½ teaspoons smoked paprika

For the mashed potatoes

2 large russet potatoes peeled and cut into 1-inch cubes
1 teaspoon salt
3 tablespoons butter
¼ cup whole milk
2 tablespoons sour cream
6 strips bacon cooked and crumbled
2 tablespoons chopped fresh chives
¼ cup chopped fresh parsley
1½ cups shredded cheddar cheese
1 teaspoon garlic powder
salt and pepper, to taste

To bread and fry the croquettes

vegetable oil for frying
2 cups all-purpose flour
2 large eggs beaten
2 cups unseasoned breadcrumbs

Instructions

Make the aioli. Whisk together the mayo, garlic, lemon juice, and smoked paprika. Cover and let the sauce chill in the fridge while you make the croquettes.
Boil the potatoes. Place the potatoes in a pot, cover them with water, and add 1 teaspoon of salt to the water. Bring the water to a boil over medium-high heat, reduce the heat to low, and simmer for 12 minutes or until the potatoes are fork-tender. Drain the water from the potatoes.
Mash the potatoes. Use a fork or a potato masher to mash the potatoes.
Doll things up. Slowly mix in the butter, milk, and sour cream until the liquid has absorbed into the potatoes. Mix in the bacon, chives, parsley, cheese, and garlic powder. Taste the mashed potatoes and season with salt and pepper as needed.
Cool. Allow the mashed potatoes to cool to room temperature.
Prep. Line one baking sheet with parchment paper and another with paper towels. In a large, heavy-bottomed saucepan over medium heat, heat 3 inches of vegetable oil to 375°F. I highly suggest using a candy thermometer to measure the temperature.
Form the croquettes. While the oil is heating up, form the mashed potato mixture into 1.5-inch balls and arrange them on the baking sheet lined with parchment paper.
Set up the dredging station. Place 3 shallow bowls in a row. Fill the first with flour, the middle with the beaten eggs, and the last with breadcrumbs.
Dredge. Dip each ball in the flour (to coat), then in the egg (to coat), and then in the breadcrumbs (to coat). Press down on the breadcrumbs to adhere better. Then, return it to its place on the baking sheet. Repeat until you have breaded all of the croquettes.
Fry the croquettes. Fry the croquettes in batches until golden brown, turning with a spider skimmer periodically. Transfer the fried croquettes to the baking sheet lined with paper towels.
Serve. Serve the potato croquettes warm with the prepared aioli.

Notes

Bake them in the oven: Preheat the oven to 400˚F, arrange the croquettes on a baking sheet, and bake them for 15 minutes or until golden and crispy.
Cook them in the air fryer: Preheat the air fryer to 400˚F, coat the basket with cooking spray, arrange the croquettes in the basket, about one inch apart, and cook them for 5 to 7 minutes or until golden brown and crispy. Shake the basket halfway through cooking.
Proper Cooking: Fry the croquettes in batches without crowding so they cook evenly and don't fall apart.
Use Leftovers: Use leftover mashed potatoes instead of making them from scratch.
Serving: Serve the cheesy potato croquettes immediately for best taste; refrigerate leftovers for up to 3 days or freeze for 3 months.

Nutrition