Prepare the Filling
- In a large bowl, combine mashed potatoes, grated cheese, parsley, egg yolk, salt, and pepper.
- Mix until smooth and easy to shape.
Shape the Croquettes
- Roll the mixture into small balls or oval shapes (about 1 inch each).
Coat the Croquettes
- Roll each croquette in flour, shaking off excess.
- Dip into beaten eggs.
- Roll in breadcrumbs until evenly coated.
Fry to Golden Perfection
- Heat oil to 350°F (175°C).
- Fry croquettes in small batches for 2–3 minutes, or until crisp and golden.
- Drain on paper towels.
Serve Hot
- Pair with garlic aioli, spicy ketchup, or a creamy cheese dip.
Tips for the Best Croquettes
- Use cold mashed potatoes so the mixture holds shape better.
- Try mixing in finely chopped cooked ham, bacon, or caramelized onions for extra flavor.
- To make them ahead, shape and coat, then freeze — fry straight from frozen, adding 1–2 minutes to cook time.
These Mini Potato Croquettes are the perfect example of how simple ingredients can create unforgettable flavor and texture.
One bite and you’ll understand why these little golden gems are always the first to vanish at any table.