Introduction

Mini potato croquettes are the kind of snack that never goes out of style. Crispy on the outside, soft and fluffy on the inside, these little bites deliver pure comfort in every mouthful. Whether you’re serving them as a party appetizer, an afternoon treat, or a side dish to your favorite meal, mini croquettes are guaranteed crowd-pleasers. This recipe transforms simple pantry staples into an irresistible snack that’s easy to prepare and even easier to enjoy.

Ingredients

2 cups mashed potatoes (cooled)

1 tablespoon butter

½ teaspoon garlic powder

¼ teaspoon onion powder

¼ teaspoon black pepper

½ teaspoon salt (adjust to taste)

¼ cup shredded cheese (optional but delicious!)

1 large egg

½ cup all-purpose flour

½ cup breadcrumbs

Oil for frying

Instructions

Prepare the potato mixture:
In a mixing bowl, combine the mashed potatoes, butter, garlic powder, onion powder, pepper, salt, and cheese if using. Mix until smooth and well incorporated.

Shape the croquettes:
Scoop small portions of the mixture and roll them into bite-sized balls or mini cylinders. Place them on a tray lined with parchment paper.

Set up the coating station:
In three separate bowls, place the flour, beaten egg, and breadcrumbs.

Coat the croquettes:
Roll each potato ball in flour, dip into the egg, and finish by coating it with breadcrumbs. Press lightly so the crumbs adhere well.

Chill to firm up (optional but recommended):
Refrigerate the shaped croquettes for 20–30 minutes to help them hold their shape during frying.

Fry until golden:
Heat oil in a pan over medium heat. Fry the croquettes in small batches, turning occasionally until evenly golden brown.

Drain and serve:
Remove the croquettes and place them on paper towels to drain excess oil. Serve hot with your favorite dipping sauce.

Serving and Storage Tips

Best served hot: The croquettes taste amazing straight from the fryer while still crispy.

Dipping ideas: Try pairing them with spicy mayo, garlic aioli, ketchup, or sweet chili sauce.

To store: Keep leftovers in an airtight container in the refrigerator for up to 3 days.

To reheat: Re-crisp them in an air fryer or oven at 375°F (190°C) for 5–8 minutes. Avoid microwaving as it softens the crust.

To freeze: Freeze shaped, uncooked croquettes on a tray, then transfer to a freezer bag for up to 2 months.

Variations