Can I use a different type of potato?

Russets are the top choice for their dry, starchy texture, which makes for fluffy croquettes. Yukon Golds can also work, but avoid waxy potatoes like red or fingerlings—they hold too much moisture.

What oil is best for frying croquettes?

A neutral oil with a high smoke point, such as canola or sunflower oil, is best. Olive oil isn’t ideal for deep frying due to its low smoke point, but a light drizzle of good olive oil at serving brings extra flavor.

How do I keep them from falling apart during frying?

If the dough seems too wet or soft, add a bit more flour. Chilling the breaded croquettes before frying helps them hold their shape and turn gorgeously golden.

Can these croquettes be baked instead of fried?

They can! Brush or spray with oil and bake at 425°F on a parchment-lined sheet until crisp and golden, turning once. The crust won’t be quite the same as frying, but the inside remains deliciously creamy.

Italian Potato Croquettes Recipe

Name: Italian Potato Croquettes Recipe
Prep time: 25 min
Cook time: 1 h 20 min
Total time: 1 h 45 min
Cuisine: Italian
Ingredients: 2 pounds (908g) Russet potatoes or other dry, floury potato; 1/2 cup (45g) grated Pecorino Romano; 3 large eggs, beaten; 1/4 cup minced flat-leaf Italian parsley; 1 teaspoon black pepper; 1 teaspoon fine sea salt; Oil for frying (about 1 inch in the pan, type as preferred); Optional: 1 tablespoon flour (if needed for consistency); Optional: splash of water (if needed for consistency); 1/4 cup (33g) flour, for dredging; 3 large eggs, beaten; 1 cup (100g) breadcrumbs

These Italian Potato Croquettes are pure golden comfort. Crisp and crunchy on the outside, creamy and cheesy within, they’re the perfect snack, appetizer, or side for practically any Italian-inspired meal. Surprisingly simple to make, this recipe brings together basic ingredients and delivers big, bold flavors—with minimal fuss. If you’re looking for something quick to whip up on a busy weeknight, these croquettes offer all the warmth and satisfaction of homemade Italian food without keeping you in the kitchen for hours.

Why You’ll Love This Recipe

Tastes Like Home: Every bite is a delicious blend of creamy potato, cheese, and fresh herbs—trust me, it will remind you of a cozy Italian family supper.
Simple Ingredients: There’s nothing fancy here! Potatoes, eggs, breadcrumbs, cheese—just honest pantry staples combine for crowd-pleasing results.
Quick & Versatile: While the croquettes can be made ahead or even chilled overnight, you can also fry them up right away for last-minute cravings.
Crispy & Creamy Perfection: That contrast of velvety inside and golden-brown crunch? Absolutely unbeatable, especially when enjoyed fresh and warm.
Fun to Make: Shaping, rolling, and frying—this is the kind of hands-on cooking that’s a joy to do, even with kids or guests.

Ingredients You’ll Need

Get ready to gather a handful of everyday ingredients! Here’s what you’ll need, plus why each one matters:

Russet Potatoes: The star of the show. Choose a dry, floury potato for fluffiest croquettes that hold their shape.
Eggs: Bind everything together so you get that creamy, cohesive texture.
Pecorino Romano Cheese: For unbeatable savory flavor! Parmesan also works, but Pecorino’s saltier bite makes these extra tasty.
Italian Parsley: Brings a fresh, herby note that lifts all those rich flavors.
Black Pepper & Fine Sea Salt: For seasoning the potatoes to perfection. Salt is crucial—taste and adjust as needed before frying.
Flour, Eggs & Breadcrumbs (for coating): This classic three-step dredge creates a shatteringly crisp crust. Use fresh or Italian-style breadcrumbs for even more flavor.
Oil for Frying: Choose a neutral, high-heat oil (like sunflower or vegetable) to let all the other flavors shine.

Tip: If your potato mixture is too wet, a spoonful of flour will save the day. Too dry? A splash of water brings it right back together. Don’t be shy—just feel the dough as you go!

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Let your creativity run wild! Here are some tasty twists:

Cheese Swap: Try half mozzarella for a gooier center, or smoked cheese for extra depth.
Add-ins: A pinch of garlic powder, chopped cooked ham, or sautéed mushrooms go beautifully.
Gluten-Free: Use gluten-free all-purpose flour and gluten-free breadcrumbs—no one will know the difference!
Herb Lovers: Mix in fresh basil or chives for even more herby flavor.

Don’t hesitate to play with this basic formula—it’s forgiving and fun to personalize!

How to Make Italian Potato Croquettes

Let’s get these croquettes on your table in no time. Here’s how to do it, step by approachable step:

Step 1: Cook & Rice the Potatoes

Steam or bake your potatoes until tender all the way through. As soon as they’re cool enough to handle, peel them and run them through a ricer (or mash very well—lumps don’t cut it here).

Step 2: Mix up the Filling

Combine the riced potatoes with your beaten eggs, grated Pecorino, minced parsley, salt, and pepper. Mix gently, just until blended and smooth. If needed, adjust the texture—if too wet, a touch of flour helps; if too stiff, a bit of water does the trick.

Step 3: Shape the Croquettes

Scoop out portions (about 1/4 cup each) and roll gently into an oval or tube shape, placing each piece on parchment. You’ll have about 20-24 croquettes—enough for a hearty platter.

Step 4: Bread the Croquettes

Set up your breading station: flour in one bowl, beaten eggs in another, breadcrumbs in a third. Dip each croquette in flour, then egg, then breadcrumbs, coating thoroughly and shaking off any excess as you go.

Step 5: Chill OR Fry

Pop the breaded croquettes in the fridge to help them firm up—30 minutes is plenty, but overnight is fine too. Or, if you’re hungry now, go straight to frying!

Step 6: Fry Until Golden

Heat your oil (about 1 inch deep) to 350°F in a sturdy pan. Fry croquettes in batches, turning for an even, deep golden crust—5-6 minutes should do it. Drain briefly on paper towels. If you love a salty finish, sprinkle them with flaky sea salt while still hot.

Eat right away while the centers are soft and the crust is at its crunchiest! That first bite is everything.

Pro Tips for Making the Recipe

Use a Potato Ricer: It creates fluffier potato and keeps lumps at bay.
Taste for Seasoning: Always sample the first fried croquette and adjust salt if necessary.
Don’t Crowd the Pan: Fry a few at a time for even browning; too many and the oil’s temp drops.
Breadcrumbs Matter: Fresher breadcrumbs give a more delicate crust, but panko offers extra crunch.
Cool Before Shaping: Warm potatoes are easier to mix, but croquettes shape best when slightly cool.

How to Serve

These croquettes truly shine on a platter, piping hot.

Appetizer: Serve them on their own, maybe with a squeeze of lemon or a sprinkle of fresh herbs.
With a Dip: Try a simple marinara, garlicky aioli, or even a spicy arrabbiata sauce for dunking—that contrast of crisp and cool is addictive.
As a Side: They’re right at home next to roasted meats, grilled fish, or a fresh green salad.
Party Platter: Stack them up with olives, cured meats, and pickled vegetables for a festive Italian antipasti spread.

Make Ahead and Storage

Storing Leftovers

Let any leftovers cool before refrigerating in an airtight container. They’ll keep for up to 3 days and still taste fantastic reheated.

Freezing

Uncooked, breaded croquettes can be frozen flat on a baking sheet, then transferred to a zip-top bag for up to 2 months. Cook straight from frozen—just add a minute or two to the frying time.

Reheating

To keep that signature crunch, pop croquettes into a 400°F oven for 10-15 minutes, or reheat in an air fryer. Microwaving works in a pinch but softens the crust.

FAQs

Can I use a different type of potato?

Russets are the top choice for their dry, starchy texture, which makes for fluffy croquettes. Yukon Golds can also work, but avoid waxy potatoes like red or fingerlings—they hold too much moisture.
What oil is best for frying croquettes?

A neutral oil with a high smoke point, such as canola or sunflower oil, is best. Olive oil isn’t ideal for deep frying due to its low smoke point, but a light drizzle of good olive oil at serving brings extra flavor.
How do I keep them from falling apart during frying?

If the dough seems too wet or soft, add a bit more flour. Chilling the breaded croquettes before frying helps them hold their shape and turn gorgeously golden.
Can these croquettes be baked instead of fried?

They can! Brush or spray with oil and bake at 425°F on a parchment-lined sheet until crisp and golden, turning once. The crust won’t be quite the same as frying, but the inside remains deliciously creamy.

Final Thoughts

There’s just something irresistible about these Italian Potato Croquettes—the way the crust crackles under your fork, the creamy, cheesy center, that unmistakable homemade goodness. They’re quick enough for any weeknight, yet special enough to steal the show at your next gathering. Give this recipe a try, and don’t be afraid to add your personal touch. You’ll love how easy and rewarding homemade croquettes can be!

Italian Potato Croquettes Recipe

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Author: Lisa
Prep Time: 25 minutes
Cook Time: 1 hour 20 minutes
Total Time: 1 hour 45 minutes
Yield: 24 croquettes 1x
Category: Appetizers
Method: Frying
Cuisine: Italian
Diet: Vegetarian

Print Recipe

Description

Italian Potato Croquettes are a classic fried snack featuring creamy, seasoned mashed potatoes shaped into golden, crispy tubes. Enhanced with Pecorino Romano and fresh parsley, these croquettes boast a flavorful, tender interior and a perfectly crunchy exterior—ideal as an appetizer or side for any occasion.

Instructions

Cook the Potatoes – Steam or bake the Russet potatoes until completely tender. Allow them to cool just enough to handle, then peel them and use a potato ricer to rice the potatoes for a smooth, lump-free texture.
Mix the Filling – In a large bowl, gently combine the riced potatoes with the beaten eggs, Pecorino Romano, black pepper, salt, and minced parsley. Assess the consistency: it should be moist enough to shape but not sticky or wet. If too wet, add a tablespoon of flour and mix gently. If too dry, add a splash of water and mix again. Repeat until the mixture holds together while being shaped.
Shape the Croquettes – Using a large spoon or cookie scoop, portion about 1/4 cup of the mixture and place onto a baking sheet. You should get 10–12 mounds. Divide each mound in half to get 20–24 pieces in total. Shape each piece into an oval tube and arrange them on a parchment-lined baking sheet.
Set Up the Coating Station – Prepare three bowls: one with flour for dredging, one with beaten eggs, and one with breadcrumbs. Dip each potato tube into the flour, shake off excess, coat in egg, and then roll in breadcrumbs, ensuring they are completely covered. Return the breaded croquettes to the lined sheet.
Chill (Optional) – For best results, refrigerate the coated croquettes for at least 30 minutes or even overnight. This helps them hold their shape during frying.
Fry the Croquettes – Heat about 1 inch of oil in a heavy pot or high-sided pan to 350°F (175°C). When the oil is hot, gently lower a batch of croquettes into the oil. Fry for 5–6 minutes, turning as needed until golden brown on all sides. Do not overcrowd the pan; work in batches if necessary.
Finish and Serve – Remove the croquettes using a slotted spoon and let drain on paper towels. Taste one croquette and adjust seasoning with flaky sea salt if desired. These croquettes are best enjoyed hot and fresh.

Notes

Chilling the croquettes before frying helps them hold their shape and results in a crispier coating.
Use floury (starchy) potatoes, like Russet or Yukon Gold, for the creamiest texture.
If the potato mixture is too loose, add flour gradually to bind it.
The croquettes can be made ahead and refrigerated overnight before frying.
Serve with a favorite dipping sauce or alongside main dishes.