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
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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.
Yield: 12
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
Fry: In a deep-style fry pan, heat 2 inches of oil. Fry the croquettes on both sides, allowing them to get golden brown, around 3 minutes on each side.
Nutrition Facts
Calories
313.85Fat (grams)
9.96Sat. Fat (grams)
3.55Carbs (grams)
42.98Fiber (grams)
3.32Net carbs
39.67Sugar (grams)
2.29Protein (grams)
12.38Sodium (milligrams)
374.67Cholesterol (grams)
78.15Pin for later
Recipes for Potato Lovers
Air Fried Home Fries
Air Fried Fan Potatoes
German Potato Salad(see photo below)