Italian Potato Croquette Recipe (2024)

Growing up mom and grandma always used up our leftover mashed potatoes and fried up a big pan of these Italian Potato Croquettes for a side dish appetizer or after-school snack.

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

These are an old-fashioned potato croquette from the 1940s. Mom and Grandma always used up leftover mashed potatoes.

Prep time: 15 MinCook time: 22 MinTotal time: 37 Min

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

Nutrition Facts

Calories

313.85

Fat (grams)

9.96

Sat. Fat (grams)

3.55

Carbs (grams)

42.98

Fiber (grams)

3.32

Net carbs

39.67

Sugar (grams)

2.29

Protein (grams)

12.38

Sodium (milligrams)

374.67

Cholesterol (grams)

78.15

https://www.whatscookinitalianstylecuisine.com/2010/03/italian-style-baked-mashed-potato.html

These are all copyright - protected images and content. Do not reprint/reuse this recipe or its images without my written permission.

Created using The Recipes Generator

Pin for later

Recipes for Potato Lovers

Air Fried Home Fries

Air Fried Fan Potatoes

German Potato Salad(see photo below)