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

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.

Ingredients

Units Scale

For the Croquettes

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)

For the Coating

1/4 cup (33g) flour, for dredging
3 large eggs, beaten
1 cup (100g) breadcrumbs

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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.

Nutrition

Serving Size: 1 croquette
Calories: 95
Sugar: 0.5g
Sodium: 180mg
Fat: 4g
Saturated Fat: 1.5g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 12g
Fiber: 1g
Protein: 3g
Cholesterol: 28mg