Parmesan Herb Potato Croquettes (Elegant Appetizer)

Hi there, Chef Emma here! Sometimes you want an appetizer that feels a little fancy but is actually surprisingly simple to make.

That’s exactly what these Parmesan Herb Potato Croquettes are—elegant little golden pillows of seasoned mashed potato, coated in crispy breadcrumbs and fried to perfection.

I love serving these at holiday gatherings because they look beautiful on a platter, yet they are made from humble, budget-friendly ingredients. The combination of nutty Parmesan cheese and fresh herbs makes them smell incredible while they cook, and trust me, your guests will never guess they started with leftover mashed potatoes!​

Parmesan Herb Potato Croquettes (Elegant Appetizer)

Crispy on the outside, creamy on the inside—these golden potato croquettes are packed with Parmesan cheese and fresh herbs. An elegant yet budget-friendly appetizer perfect for parties.

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Ingredients Equipment Method Notes

Ingredients

  

• – 3 cups cold mashed potatoes stiff leftovers work best
• – 2/3 cup grated Parmesan cheese
• – 2 tablespoons fresh parsley finely chopped
• – 1 tablespoon fresh chives chopped
• – 1/2 teaspoon garlic powder
• – Salt and black pepper to taste
• – 2 large eggs beaten
• – 1/2 cup all-purpose flour
• – 1 1/2 cups Panko breadcrumbs
• – Vegetable oil for frying

Equipment

• – Large mixing bowl
• – 3 Shallow bowls (for dredging station)
• – Deep skillet or Dutch oven (for frying)
• – Slotted spoon
• – Wire rack or paper towels

Method

 

1. In a large bowl, combine the cold mashed potatoes, grated Parmesan cheese, parsley, chives, garlic powder, salt, and pepper. Mix until well combined.
2. Scoop about 2 tablespoons of the potato mixture and shape it into a small log or oval cylinder. Repeat with the remaining mixture.
3. Set up a dredging station: Place flour in one shallow bowl, beaten eggs in a second bowl, and Panko breadcrumbs in a third bowl.
4. Roll each potato log first in flour (shake off excess), then dip into the egg, and finally coat thoroughly with breadcrumbs.
5. Heat about 2 inches of oil in a deep skillet to 350°F (175°C).
6. Fry the croquettes in batches for 3-4 minutes, turning gently, until deep golden brown and crispy.
7. Remove with a slotted spoon and drain on a wire rack or paper towel-lined plate.
8. Serve warm with marinara sauce or garlic aioli for dipping.

Notes

If your mashed potatoes are very soft, add a tablespoon of flour to the mixture to help bind it. Make sure your oil is hot enough before adding the croquettes to prevent them from absorbing too much grease.

Calories: 210
Protein: 7g

Nutrition Facts

Tips and Variations for Potato Croquettes

• Cold potatoes are best: This recipe works best with cold, stiff mashed potatoes (preferably leftovers from the fridge). If the mixture is too warm or soft, the croquettes might fall apart when frying.​
• Breadcrumb boost: I like to mix a little extra Parmesan cheese directly into the breadcrumbs for an extra crispy, savory crust.​
• Herb swaps: If you don’t have fresh parsley, try dill, chives, or a pinch of dried Italian seasoning for a different flavor profile.​
• Baking option: If you prefer not to fry, you can spray them generously with olive oil and bake at 400°F (200°C) for 15–20 minutes until golden brown.​
• Make ahead: You can shape the croquettes and bread them, then freeze them on a baking sheet. Fry them straight from frozen (just add a minute or two to the cooking time).

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Equipment:

• Large mixing bowl
• 3 Shallow bowls (for dredging station)
• Deep skillet or Dutch oven (for frying)
• Slotted spoon
• Wire rack or paper towels

Ingredients:

• 3 cups cold mashed potatoes (stiff leftovers work best)
• 2/3 cup grated Parmesan cheese
• 2 tablespoons fresh parsley, finely chopped
• 1 tablespoon fresh chives, chopped
• 1/2 teaspoon garlic powder
• Salt and black pepper to taste
• 2 large eggs, beaten
• 1/2 cup all-purpose flour
• 1 1/2 cups Panko breadcrumbs
• Vegetable oil (for frying)

Instructions:

1. In a large bowl, combine the cold mashed potatoes, grated Parmesan cheese, parsley, chives, garlic powder, salt, and pepper. Mix until well combined.
2. Scoop about 2 tablespoons of the potato mixture and shape it into a small log or oval cylinder. Repeat with the remaining mixture.
3. Set up a dredging station: Place flour in one shallow bowl, beaten eggs in a second bowl, and Panko breadcrumbs in a third bowl.
4. Roll each potato log first in flour (shake off excess), then dip into the egg, and finally coat thoroughly with breadcrumbs.
5. Heat about 2 inches of oil in a deep skillet to 350°F (175°C).
6. Fry the croquettes in batches for 3-4 minutes, turning gently, until deep golden brown and crispy.
7. Remove with a slotted spoon and drain on a wire rack or paper towel-lined plate.
8. Serve warm with marinara sauce or garlic aioli for dipping.

Notes:
If your mashed potatoes are very soft, add a tablespoon of flour to the mixture to help bind it. Make sure your oil is hot enough before adding the croquettes to prevent them from absorbing too much grease.

Calories: 210
Protein: 7g