Easy and Crispy Potato Croquettes: A Perfect Appetizer or Snack

Peel and boil the potatoes in salted water until tender, about 15-20 minutes. Drain and mash them well until smooth.

Make the croquette mixture:

Add 1 tsp of salt and 2 tablespoons of cornstarch to the mashed potatoes. Mix until well combined and the mixture starts to firm up slightly.

Shape the croquettes:

Take a small portion of the potato mixture and roll it into a ball or oval shape, about 1-2 inches in size. Repeat until all the mixture is shaped into croquettes.

Coat the croquettes:

Dip each croquette into the beaten eggs, making sure it’s fully coated, and then roll them in breadcrumbs to give a crispy outer layer.

Fry the croquettes:

Heat vegetable oil in a deep pan or skillet over medium-high heat. Once hot, carefully add the croquettes in batches and fry them until golden brown and crispy, about 3-4 minutes per batch.

Use a slotted spoon to remove the croquettes from the oil and drain them on a plate lined with paper towels.

Serve:

Serve the croquettes hot, with a dipping sauce of your choice, like ketchup, aioli, or a tangy mustard sauce.

Serving and Storage Tips: