It costs less than $12 to make 16 croquets.
Crispy on the outside and creamy on the inside, these potato croquettes are made with simple ingredients and fried until golden. An easy, comforting recipe perfect for snacks, appetizers, or a side dish
Perfect Potato Croquettes (Croquete de Batata) – A Must-Try Recipe
Equipment
- Bowl
- baking sheet
- Baking tray
- pot for cooking
Ingredients
Dough
- 7 median to large potatoes
- 1/2 leek
- 3 egg yolk
- 70 g butter
- hand full of parsley
- pinch of nutmeg
- salt and pepper to taste
- oil for cooking
Coat
- egg whites
- flour
- breadcrumbs
Instructions
Dough
- Wash and bake the potatoes until soft.
- Chop half of the leek and wash it.
- Cook the leeks with a little butter and season with salt and pepper to taste
- Once potatoes are baked remove from the oven and let it cool down to handle it.
- Remove the skin.
- Add the peeled potatoes to a bowl and mix with the leeks, nutmeg, salt, pepper, butter and egg yolks.
- Mesh all together until it comes together with no lumps.
- Transfer the dough to a ziplock bag and cut one of the corners.
- The size of the cut will define the size of the croquet I done mine to about 25mm wide.
- Pipe over a baking sheet into long logs.
- Refrigerate for 30 minutes.
Coating
- Have in separate bowl or plates the flour, egg white and breadcrumbs.
- Slice the croquets into about 16 pieces in total.
- Trim the edges if you prefer and give a roll just to make a nice cylindrical shape.
- Coat with the flour, then with egg whites and finally with the breadcrumbs
- Deep fry in hot oil until golden.
Video
Why You’ll Love This Recipe
These potato croquettes are the perfect combination of crispy on the outside and soft and creamy on the inside. They’re simple to make with everyday ingredients and deliver a restaurant-quality result at home.
You’ll love them because:
Loved by both kids and adults
Crispy golden coating with a smooth, creamy center
Made with simple, affordable ingredients
Perfect as a snack, appetizer, or side dish
Easy to prepare and great for batch cooking
Tips for Best Results
Use well-cooked potatoes
Make sure they are soft and mash easily — this gives a smoother texture. Let the mixture cool before shaping
Warm mixture can be too soft and harder to handle. Shape evenly
Keep croquettes the same size so they cook evenly. Chill before frying (optional but recommended)
Helps them hold their shape and prevents breaking. Don’t overcrowd the pan
Fry in batches to keep the oil temperature stable and ensure crispiness. Use medium heat
Too hot → burns outside
Too low → absorbs too much oil
Give your own Twist
Cheese-filled croquettes
Add a cube of cheese in the center for a melted surprise. Herb version
Mix in parsley, chives, or herbs for extra flavor. Spicy version
Add paprika, chili flakes, or a bit of cayenne. Air fryer option
Spray lightly with oil and cook until golden for a lighter version. Meat-filled croquettes
Add seasoned ground beef or chicken inside.
You asked, We answered
Can I make these ahead of time?
Yes! You can shape the croquettes and store them in the fridge for up to 24 hours before frying.
Can I freeze potato croquettes?
Yes. Freeze them before frying. When ready, fry straight from frozen or thaw slightly first.
Why are my croquettes falling apart?
This usually happens if:
Oil is not hot enough
The mixture is too soft
Not chilled enough
Can I bake instead of fry?
Yes, but they won’t be as crispy. Bake at 200°C until golden and lightly crisp.
What oil is best for frying?
Use neutral oils like vegetable oil, canola oil, or sunflower oil.
How do I know when they are ready?
They should be golden brown and crispy on all sides.
