These Potato Croquettes are a great crispy appetizer for parties and game day. A crispy shell surrounds a mix of creamy mashed potatoes, queso fresco, and chorizo sausage.
Croquettes are the kind of food that I always tend to order at restaurants, but they are actually very easy to make at home.
You can think of these potato croquettes as like mashed potato balls with a crispy shell.
I add spicy, smoky chorizo sausage and queso fresco cheese to the mix, but you can add whatever you want inside.
Swap in parmesan cheese and skip the meat altogether, or add little bits of ham or bacon. There are a million possibilities.
Croquettes are traditionally deep fried, which is how I cook them here. I used to have a plug-in deep fryer, but now I just use a dutch oven or heavy stockpot to fry them right on the stove.
The nice thing about this recipe is you can make most of it in advance, then pull the croquettes out of the fridge and fry them right before you want to serve.
This makes them a little easier for entertaining, and I love making them for game day.
How to Make Potato Croquettes:
To get started, make some mashed potatoes.
It’s as simple as peeling a couple russet potatoes and cutting them into chunks, boiling for about 15 minutes until fork tender, draining the potatoes, then mashing them up with a fork:
They don’t need to be super smooth.
Also, feel free to use leftover mashed potatoes instead!
Place the mashed potatoes into a big mixing bowl along with some cooked chorizo sausage crumbles and crumbled queso fresco cheese:
Trust me, it is essential to get the queso fresco. I get mine from Whole Foods, but I know Walmart has it too.
Mix that all together, give it a taste, and add salt and pepper to taste.
Then mix in one egg. It will look fairly soft:
Now it’s time to roll this mixture into balls.
I find the easiest way to do this is use a cookie scoop to portion out a mound of potatoes:
Then roll that in your hands, until you get a uniform ball:
Repeat with the remaining potato mixture, and evenly space the potato balls on a sheet tray.
Refrigerate or freeze them, so the potato balls have a chance to firm up.
Then take the balls and dip them in beaten egg, then in Italian bread crumbs:
Place them back onto the same sheet tray, so you can carry them over to the fryer.
Heat up a few inches of vegetable oil in a fryer or dutch oven, and fry the potato balls for 3 minutes:
That’s how long it takes for the balls to get golden and crispy.
Use a slotted spoon to remove the croquettes to a paper towel-lined plate:
They’re at their best when enjoyed hot out of the fryer, so be ready to serve them.
They’re tasty as is, but are awesome with a homemade aioli if you feel up to make it.
This Buffalo Chicken Dip is another great appetizer for football parties. Enjoy!
- 2 lbs russet potatoes
- 1/2 lb fresh chorizo sausage
- 3/4 cup queso fresco crumbled
- 3 eggs divided
- 2 cups italian bread crumbs
- vegetable oil for frying
- Peel the potatoes, then cut them into large chunks. Place them in a big pot of water, and generously season the water with salt (it should taste as salty as the ocean).
- Bring to a boil and reduce to a simmer, and cook the potatoes for about 15 minutes, until fork tender.
- Drain the potatoes and spread them out on a sheet pan. Mash them well with a fork.
- Heat up a large skillet over medium high heat.
- While that heats up, remove the chorizo sausage from the casing, then brown it in the pan for about 5 minutes, until fully cooked.
- In a large mixing bowl, stir to combine the mashed potatoes, chorizo, and queso fresco.
- Taste and season with salt and pepper, then stir in 1 egg.
- Use a 1.5 Tbsp cookie scoop to portion out balls, and shape them with your hand.
- Set them on a sheet pan and refrigerate for at least 2 hours so they retain their shape while frying. Alternatively, you can freeze for 30 minutes, or refrigerate as long as overnight.
- Set up a breading station with the bread crumbs in one dish and the other two eggs in the other.
- Whisk to blend the eggs, and season with salt and pepper.
- Roll each ball in the egg, let the excess drip off, then dip it in the bread crumbs. Repeat with remaining potato balls.
- Heat up a deep fryer (or a big stockpot with a couple inches of oil) to 375 degrees F.
- Fry the croquettes for 3 minutes, until golden and crispy, then let them drain on a paper towel. Enjoy!
[Recipe updated from the archives with new photos, writing, and a video in August 2018. Originally published August 2011]