Creamy Potato Croquettes: A Golden-Crisp Delight

Easy Homemade Potato Croquettes Recipe

Indulge in the ultimate comfort food with these irresistible potato croquettes. Crispy on the outside, creamy on the inside, these little bites of heaven combine the best of mashed potatoes and béchamel sauce for a truly decadent experience.

Our journey to perfecting this recipe took us across continents, drawing inspiration from Japan’s korokke, Brazil’s coxinha, and Spain’s croquetas. The result? A harmonious blend of creamy Yukon Gold potatoes and velvety béchamel, enrobed in a crispy golden shell that’ll have you coming back for more.

Whether served as an appetizer, side dish, or indulgent snack paired with your favorite wine or beer, these croquettes are sure to impress. Let’s dive into the art of creating these crispy, creamy delights!

Potato Croquettes


For the Béchamel:

  • 1 tablespoon plus 2 teaspoons (22g) unsalted butter
  • 1 tablespoon plus 2 teaspoons (14g) all-purpose flour
  • 1/2 cup (120ml) whole milk
  • Kosher salt and freshly ground black pepper
  • Freshly grated nutmeg, to taste

For the Potato Croquettes:

  • 1 pound (455g) Yukon Gold potatoes (2 to 3 medium potatoes), peeled and cut into 1-inch cubes
  • 2 quarts (1.9L) cold water
  • 2 teaspoons (8g) Diamond Crystal kosher salt, plus more to taste; for table salt use half as much by volume or the same weight
  • 3 tablespoons (45g) unsalted butter, melted
  • Freshly ground black pepper
  • Cayenne pepper, to taste (optional)
  • 1/2 cup (65g) all-purpose flour, transferred to a shallow bowl
  • 2 large eggs (100g), beaten in a shallow bowl
  • 2 cups (140g) panko breadcrumbs, finely ground in a food processor and transferred to a shallow bowl
  • 2 quarts (2L) vegetable oil, for frying


  1. For the Béchamel: In a small saucepan, melt butter over medium-high heat until foaming. Add flour and whisk to form a paste. Lower heat to medium and cook, whisking constantly, until raw flour smell is gone but flour has not browned, about 1 minute. While whisking constantly, slowly pour milk in a thin, steady stream until all of it has been added, and continue to cook, stirring often, until béchamel is thick enough to coat the back of a spoon, about 2 minutes. Season with salt, pepper, and nutmeg to taste. Transfer to small bowl and cover with plastic wrap, pressing plastic against surface to prevent a skin from forming. Set aside.
  2. For the Potato Croquettes: In a 3-quart saucepan, combine potatoes, water, and salt. Bring to a boil over high heat, then reduce heat to maintain a simmer. Cook until potatoes are tender and offer little resistance when pierced with a paring knife, about 10 minutes. Drain potatoes, then transfer back to now-empty saucepan.
  3. Set saucepan over low heat, shaking saucepan constantly, until moisture has evaporated from potatoes, about 1 minute.
  4. Pass potatoes through a ricer into a medium bowl, then allow them to cool slightly, about 2 minutes. Using a flexible spatula, stir in butter and season with salt, pepper, and cayenne pepper (if using) to taste. Stir in béchamel until thoroughly combined, about 1 minute.
  5. Line rimmed baking sheet with parchment paper. Using a 1-tablespoon cookie scoop or measuring spoon, scoop potato-béchamel mixture onto prepared baking sheet; you should have 28 portions. Using your hands, roll each portion into a ball between your palms (dough should be soft but not sticky) and return to prepared baking sheet. Cover loosely with plastic wrap and refrigerate until thoroughly chilled, at least 1 and up to 12 hours.
  6. Position bowls with flour, eggs, and breadcrumbs next to prepared baking sheet. Working with one ball at a time, roll ball completely in flour, transfer to beaten eggs and roll to coat on all sides, then place in breadcrumbs, turning to coat completely. Return to prepared baking sheet and repeat breading process with remaining balls. Transfer baking sheet with breaded croquettes to refrigerator.
  7. Adjust oven rack to middle position and preheat oven to 200°F (95°C). Set a wire rack inside a rimmed baking sheet and line with paper towels. In a Dutch oven, heat oil over medium-high heat to 340°F (170°C). Working in batches of 7, carefully add breaded croquettes to hot oil using a spider or slotted spoon. Fry, turning pieces as they cook, until golden brown on all sides, about 1 1/2 minutes. Transfer croquettes to prepared wire rack, season with salt, and transfer to oven to keep warm.
  8. Return oil to 340°F (170°C) and repeat frying with remaining breaded croquettes, continuing to work in batches of 7. Transfer croquettes to a serving bowl and serve immediately.

Make-Ahead and Storage

Bechamel can be prepared ahead of time and refrigerated in an airtight container for up to 3 days.

Potato croquettes are best enjoyed immediately.

Nutrition Facts (per serving)
493 Calories
37g Fat
33g Carbs
8g Protein
Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 493
% Daily Value*
Total Fat 37g 48%
Saturated Fat 9g 44%
Cholesterol 113mg 38%
Sodium 798mg 35%
Total Carbohydrate 33g 12%
Dietary Fiber 2g 9%
Total Sugars 3g
Protein 8g
Vitamin C 6mg 32%
Calcium 78mg 6%
Iron 2mg 13%
Potassium 461mg 10%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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