For some reason, the last 3 or 4 times I have tried to fry mashed potatoes, it never turned out right. The potatoes would dissipate into the oil and when I removed it from the fryer, I would be left with mush. This happened the last time I tried to make potato croquettes, but I wanted to give it another try. Well turned out that fifth time was the charm! Find out the secret to perfectly fried potato croquettes below.croquettes croquettescroquettes

Potato croquettes

Yields 25 croquettes

1 hrTotal Time

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  • 1 lb Idaho potatoes, peeled and medium-dice
  • 1 tbsp salt
  • 1/4 cup butter
  • salt and pepper
  • 1 tsp olive oil
  • 4 cups chopped button mushrooms
  • 3 eggs, whisked
  • 1 cup panko breadcrumbs
  • oil for frying


  1. Put peeled and cut potatoes in a large pot. Cover with water and season with 1 tbsp salt. Bring to a boil and cook for 15 minutes or until potatoes are cooked. A fork should be able to easily pierce the potatoes. Drain potatoes and mash. Stir in butter and season with salt and pepper.
  2. Heat 1 tsp olive oil in saute pan over medium heat. Add chopped mushrooms and saute until browned, about 5 minutes. Season with salt and pepper. Remove from heat and add to the mashed potatoes. Stir to combine. Cool mixture.
  3. Shape potato-mushroom mixture into croquettes. Dip in the whisked eggs and dredge in panko. Transfer to a lined baking sheet. Cover and chill for 30 minutes.
  4. Preheat oil to 350 degrees F.
  5. Remove croquettes from the refrigerator. Carefully drop croquettes into the hot oil and fry until golden brown. Remove with slotted spoon and transfer to paper towel lined plate. Repeat with remaining croquettes.
  6. Serve croquettes with ketchup if desired.



1266 cal


52 g


166 g


39 g
Click Here For Full Nutrition, Exchanges, and My Plate Info

**Helpful tips and common mistakes

Alas, a successful potato croquette! Ready for the secret? It’s all about chilling the potatoes before frying them. I cooked them the day before, mashed, seasoned and chilled in the fridge overnight. I’ve tried making the croquettes by cooking the potatoes, letting them cool and frying them. However, even if the potatoes were not hot, they still did not fry properly.

When you are ready to make the croquettes, use a small ice cream scooper to make it easier and to get uniform shapes. I used the scoop to get equal amounts and then slightly rolled it to get more of a cylinder shape.

Get your station ready with the eggs and breadcrumbs before you start shaping the croquettes!
potato croquettes prepChilling the croquettes the second time will help it hold onto the breadcrumbs and fry better. Make sure to evenly coat with the breadcrumbs. If the breadcrumbs start to get clumpy from the egg, throw it away and get fresh crumbs.

To save time, you can make half the batch and chill those croquettes first while making the remaining croquettes. When you finish the second batch, the first should be nice and chilled and be ready to fry.
potato croquettesThese fried very quickly so keep an eye on them! I used a deep fryer but you may also pan fry. Fry in small batches to get even cooking and avoid overcrowding the pan.
potato croquettesIf you don’t coat the croquettes evenly, it will be noticeable once you fry them. I forgot to coat the ends of this little croquette and there was a hole on each on the sides.
potato croquettesIf you are preparing these croquettes for a large party and want to fry ahead of time like me, (made almost 200 today) you can reheat them in the oven for 10 minutes at 375 F. Still crispy out of the oven!

You can also serve these with a dipping sauce of your choice, but I found that it was just as good on its own. The mushrooms added the umami taste to the croquettes. Crispy on the outside and creamy on the inside. Next time, I think I will make them with potatoes and cheese. You can also add ground meat, ham or even spam to the mix; what you want to add is up to you. Just remember to chill all of the ingredients before frying!
potato croquettes


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