Mini Potato Croquettes: Delicious and Crunchy!

Sometimes, all a tired Tuesday or a rowdy kids’ party needs is a plate of something small, crispy, and suspiciously addictive. Mini Potato Croquettes are cheesy, crisp on the outside, fluffy on the inside, and perfectly seasoned. To create this delicious dish, all you need to do is mash some spuds, mix in cheese and starch, pipe out little fritters and fry them up.

What Are Mini Potato Croquettes, and Where Did They Come From?  

Croquettes from the French “croquer”, meaning “to crunch” have been around since the 18th century. The original versions were meat-heavy and bread-crumb coated, but like all good snacks, the croquette has gone through a glow-up in kitchens worldwide. These mini potato versions are inspired by Brazilian street snacks like “bolinho de batata”.

They transport you straight to grandma’s kitchen, a beachside street food stand, or anywhere joy is fried and served in small bites.

Pro Tips for the Best Mini Potato Croquettes  

• Boil the potatoes just until fork-tender. Overcooked potatoes get waterlogged and make for a gummy texture.
• Drain well before mashing. Just use a strainer and give the potatoes a few minutes to lose excess water.
• A smooth mash ensures the piping bag won’t get clogged. Use a spoon or potato ricer to mash the potatoes.
• Use fresh coriander because it adds a bright, herby kick that balances the rich cheese and oil.

Can I Freeze Mini Potato Croquettes?  

After piping the croquettes onto a tray, freeze them in a single layer until solid. Then transfer to a zip-top bag or container. When ready to eat, fry them straight from frozen, no thawing needed. They may take a minute longer, but they’ll still crisp up beautifully.

What Kind of Cheese Should I Use?  

Semi-hard cheeses work best here such as mozzarella, cheddar, or gouda. They melt nicely into the potato mix without overpowering the flavor. Want a funkier kick? Go rogue with a bit of crumbled feta or parmesan.

Can I Bake Them Instead of Frying?  

Technically, yes, but you won’t get the same crispiness. Baking at 425°F (220°C) on a parchment-lined tray with a spritz of oil will yield a softer version.

Can I Add Other Herbs or Spices?  

Go for it! Chopped chives, parsley, a dash of smoked paprika, or even a sprinkle of chili flakes can add new dimensions. Just avoid overloading the dough with too many wet ingredients.

How Can I Serve These?  

Serve them hot with a dipping sauce like sour cream and chive, spicy ketchup, or garlic aioli. They also pair well with soups or roasted veggies for a casual dinner upgrade.

How to Store Any Leftovers

To store any leftover fritters, allow them to cool completely to room temperature. Then, place them in an airtight container and store them in the refrigerator for up to 3-4 days.

To keep them from becoming soggy, you can place a paper towel in the container to absorb any excess moisture.

When you're ready to enjoy the leftovers, reheat them in a hot pan with a little oil or bake them in the oven at 375°F (190°C) for about 10-15 minutes to crisp them up again.

How to Make Mini Potato Croquettes  

Step 1

Step 1

Peel and dice the potatoes into chunks. Toss them into a pot of salted water and boil for about 15 minutes, until they’re just tender enough to mash.

Peel and dice the potatoes into chunks. Toss them into a pot of salted water and boil for about 15 minutes, until they’re just tender enough to mash.

Step 2

Step 2

Drain the potatoes well and press them through a strainer or use a spoon to mash them into a smooth consistency.

Drain the potatoes well and press them through a strainer or use a spoon to mash them into a smooth consistency.

Step 3

Step 3

In a mixing bowl, combine the mashed potatoes with cornstarch, tapioca starch, chopped coriander, shredded cheese, salt, pepper, oil, and water. Stir everything together with a spatula until you have a thick, sticky dough.

In a mixing bowl, combine the mashed potatoes with cornstarch, tapioca starch, chopped coriander, shredded cheese, salt, pepper, oil, and water. Stir everything together with a spatula until you have a thick, sticky dough.

Step 4

Step 4

Spoon the mixture into a piping bag and heat oil in a frying pan. Once hot, pipe short logs of the mixture directly into the oil, snipping them with a knife or scissors as you go.

Spoon the mixture into a piping bag and heat oil in a frying pan. Once hot, pipe short logs of the mixture directly into the oil, snipping them with a knife or scissors as you go.

Step 5

Step 5

Fry in batches, turning occasionally until each croquette is golden and crispy on all sides. Transfer to a paper towel to drain.

Fry in batches, turning occasionally until each croquette is golden and crispy on all sides. Transfer to a paper towel to drain.

Step 6

Step 6

Serve this dish with your favorite dip or as-is.

Serve this dish with your favorite dip or as-is.