Even though these were always fried when they made them back in the 1940s, I learned to adapt the cooking method by either baking them or using an air fryer, super simple, a healthier alternative, and still as delicious.
The recipe is very basic and you can easily adapt it by adding additional ingredients as we do like crispy bacon and mozzarella cheese or even cooked loose Italian sausage.
Croquettes are soft and savory on the inside, and crunchy on the outside in every bite!
Just by adding a few simple ingredients, these can be a different appetizer/side dish every time you make them
If you're a big potato fan don't miss trying my Salt and Vinegar Potato Recipes or my German Style Potato Salad Recipe both family favorites!
Scroll down to the recipe card to print off mom's easy vintage croquette recipe with all three cooking instructions.
Great Addition to any Meal
These mashed potatoes turned into a croquette are so easy to make and a win-win for leftover potatoes always made.
Back in the 1940s before I was even born money was tight and these were actually a whole meal for the family.
The potatoes were inexpensive and by adding any kind of leftover cooked meats, it was a gourmet little bundle of deliciousness.
Dad always said to overcook them he just loved these super crispy.
You can also add other additions like cooked Italian sausage, chopped fresh spinach, escarole or broccoli rabe, mushrooms, diced peppers, chopped broccoli, or julienned cabbage in the potato mixture.
Ingredients You Will Need
- russet potatoes are the best (we have also used red-skinned potatoes)
- salt, pepper
- eggs
- olive oil
- flour
- Pecorino Romano cheese
- Italian flavored breadcrumbs
- chopped parsley
- crispy pancetta or bacon
- mozzarella
- Optional: oregano, and basil, if you prefer spicy add cayenne pepper
Optional Additions
- diced pepper
- loose cooked hot Italian sausage
- sliced pepperoni or cubed
- hot peppers
- onions sliced
- shredded provolone
- sliced eggplant
- diced tomatoes
- shredded or wedges of zucchini
- garnish with more pecorino romano cheese and dip in marinara sauce
Pin for later
Potatoes
We always used russet potatoes, but you can use whatever you like.
The recipe will still come out great, and season the mixture as much or little as you prefer, no right or wrong, it's your preference.
We even love these with a side of marinara to dip them in.
Enjoy and let us know how you like our Potato Croquette recipe in the comments below.

Italian Potato Croquette Recipe
Ingredients
- 2 pounds russet potatoes, boiled, cooled, and drained ( I actually usually use leftover mashed potatoes they're perfect for these croquettes!)
- 2 large eggs
- 1 cup grated Pecorino Romano cheese
- 2 tablespoons chopped parsley
- 2 teaspoons finely minced garlic or 1 teaspoon granulated garlic powder
- 1/4 cup whole milk mozzarella, shredded
- 3 tablespoons flour
- salt and pepper to taste
- Optional Additions: 4 slices of cooked crispy pancetta or bacon, chopped mushrooms, cooked drained Italian sausage, chopped spinach, thinly sliced cabbage or broccoli ( I use around 1/2 cup of any of these for a change)
- For the Bread Coating on the Croquettes
- 1 1/2 cups flour
- 2 large eggs, beaten
- 1 1/2 cups Italian flavored bread crumbs
- salt and pepper to taste
- vegetable or olive oil for frying if frying or use olive oil cooking spray for baking
Instructions
- For the baking, method, preheat the oven to 400 degrees.
- Prepare a cookie sheet with parchment paper set aside.
- Boil the potatoes, cool, and mash.
- Cook the bacon and crumble. Drain on paper towels.
- In the same bowl add the eggs, bacon, garlic, garlic, parsley, flour, salt, pepper, and cheeses.
- Coating for the Croquettes:
- You will need 3 pie plates for the breading stations: one for the flour, one for beaten eggs, and one for the Italian flavored breadcrumbs add a little salt and pepper and more garlic if you prefer.
- Mold a loaf-style croquette with your hands of potato and roll into flour first, dip into the egg then into the breadcrumbs (until all the potatoes are used up).
- Place on the cookie sheet.
- Oil spray each croquette.
- Bake for around 20 minutes or until breadcrumbs is toasted.
- Note: For the frying method, heat enough oil( around 2 inches of oil) in a deep frying pan on medium-low heat.
- Do not crowd the pan.
- Fry for around 2 minutes on each side only flipping once until brown.
Notes:
Air Fry: Preheat the air fryer for 10 minutes. Place the croquettes on an oil sprayed wire basket, spray the top of the croquettes. Fry them until golden on top around 8 minutes.
Bake: Place on an oil sprayed cookie sheet and bake at 400 degrees for 20 minutes
Fry: In a deep-style fry pan, heat 2 inches of oil. Fry the croquettes on both sides, allowing them to get golden brown, around 3 minutes on each side.
Nutrition Facts
Calories
313.85Fat (grams)
9.96Sat. Fat (grams)
3.55Carbs (grams)
42.98Fiber (grams)
3.32Net carbs
39.67Sugar (grams)
2.29Protein (grams)
12.38Sodium (milligrams)
374.67Cholesterol (grams)
78.15Pin for later
Recipes for Potato Lovers
Air Fried Home Fries
Air Fried Fan Potatoes
German Potato Salad(see photo below)
How delicious! So simple and I can taste them already! Yum!
ReplyDeleteOh wow, these are delightful! Here I thought mashed potatoes were perfect and then you kicked them up in an unbelievable way.
ReplyDeleteWhat appetizing aromatic croquettes! I like the idea of baking instead of frying. Weel done :)) Bye
ReplyDeleteGreat idea for left over potatoes. They are the perfect side dish. You should enter them in the side dish show down Reeni hosts. I envision eating them with a drizzle of red sauce and a nice antipasto salad.
ReplyDeleteVery good, very good... XO
ReplyDeleteThese look very delicious...crunchy on the outside and soft on the inside. I love it baked.
ReplyDeleteThese are such wonderful dish dish! My children love it. Hoping to make this soon.
ReplyDeleteBtw, shipment F.O.C for the steamed bun! I'm sending over by CANON printer. hehe....
Have a wonderful weekend.
Cheers always,
Kristy
Something I will definitely try!
ReplyDeleteI've made these and they are delicious!
ReplyDeleteThis looks like the ultimate comfort food! I really appreciate that they are baked, not fried.
ReplyDeleteExcellent potato croquettes - we would love the crunch! Yummy!
ReplyDeleteLove the oven baked croquettes, saves on both oil and calories too!
ReplyDeletegreat recipe - I think I will put a little cheese in the potatoes, maybe bacon too - yum
ReplyDeleteThese are beckoning to me....the crunch and then the creamy smooth. ked not fried. Grandma would be pleased.
ReplyDeleteThat's a great way to convert mash potatoes into something that has two different kinds of textures, soft and crunchy.
ReplyDeleteJust love the way you know just the right combination of herbs and spices to use! Not only wonderfully crispy but full of flavour. Alex would love them!!
ReplyDeleteWell as I told you, mashed potatoes are my weakness, and this really kicks that to a new level. I would devour these.
ReplyDeleteGreat way to use leftover mashed potatoes. Yours are a lot healthier than what I would do with these...cheese, cheese and more cheese.
ReplyDeleteThank you all for your wonderful comments and idea's I love the cheese and bacon idea's to add will try next time~
ReplyDeleteI love panko! I am sure this added a wonderful crunch to these. yum!
ReplyDeleteThese sound incredible!!
ReplyDeleteI love croquettes.......and these are a great way to recycle left over potatoes
ReplyDeleteIs there anything that isn't wonderful breaded in panko? I use so much of it I buy it in huge 5 lb bags at an Asian restaurant supply place here in Vegas....and you know what, these would rock as a side dish with a touch of your awesome tomato sauce on them.
ReplyDeletePotato croquettes are delicious, but adding garlic to the potatoes first is brilliant -- baking them is genius. Great recipe, Claudia! Happy Thanksgiving!
ReplyDeleteSuper crunchy and imagine the bite into the crispiness, then the mellow soft center...heavenly!
ReplyDeleteSuch a delicious use for leftover potatoes! I love how you have included the option to bake, fry, or air-fry.
ReplyDeleteI love dishes with leftover mashed potatoes such as fried potato cakes & cottage pie so I must try these delicious looking croquettes, which I've never made.
ReplyDeleteThese Italian Potato Croquettes are so tasty! Perfect for a little side dish with my favorite pasta!
ReplyDeleteThese little croquettes turned out to be so delicious!! They were crispy on the outside and soft on the inside - yum!
ReplyDeleteOne of my favorite croquette recipes - they turn out fantastic every time!!
ReplyDeleteThis is quite possibly my new favorite way to enjoy potatoes! So versatile and delicious with the perfect amount of crunch; loved every bite!
ReplyDeleteWas looking for a croquette recipe as I suddenly felt like one! I used to enjoy them as a child. Can't wait to make these :)
ReplyDeleteThese croquettes come out so tasty! I love that they are baked and not fried and so simple to make.
ReplyDeleteSuper crispy on the outside and creamy on the inside. Delicious!
ReplyDeleteThis was such a delicious and comforting recipe, thanks so much!
ReplyDeleteOh yum! Such a wonderful use for leftover mashed potatoes. I love how they can easily be customized with additions such as Italian sausage too.
ReplyDeleteThese croquettes turned out amazing. They were a huge hit and I'll be making them again and again. Thanks for the recipe!
ReplyDelete