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Crispy Spanish potato croquette

Don’t toss leftover mashed potatoes – transform them into crispy mashed potato croquettes that your whole family (and even picky eaters) will love! They’re crunchy on the outside, creamy on the inside, and packed with comfort food goodness. Plus, it’s a smart, zero-waste recipe that turns fridge extras into bite-sized bliss.

A person’s hand dips a croquette from a serving made from ALLEMANSRÄTTEN mashed potatoes into a creamy sauce.

Croquette ingredients

  • 21 oz ALLEMANSRÄTTEN mashed potatoes
  • 3/4 cup parmesan cheese, grated 
  • 1 tsp salt - 1 l neutral oil 
  • 1 qt wheat flour 
  • 2 eggs, beaten 
  • 1 1/4 cups panko breadcrumbs 
  • Jalapeños, sliced - Mayonnaise or dip sauce

Step-by-step directions

  1. Let your leftover mashed potatoes get to room temperature.
  2. Mix in Parmesan cheese and salt.
  3. Roll the mashed potatoes into balls. Coat the balls first in flour, then egg, and finally panko breadcrumbs.
  4. Heat the oil in a large pot or deep fryer to 350°F.
  5. Fry a few croquettes at a time until they are golden brown. Let them drain on a paper towel.
  6. Serve the croquettes with jalapeño slices and your preferred mayonnaise or dip sauce.
  7. Tip! Make sure to keep a lid at hand to cover the oil if it gets too hot and starts to smoke.
IKEA Food Designer, Daniel Yngvesson

FAQs: 

How long can you keep croquettes? 

Once cooked, potato croquettes will last 3-4 days in an airtight container in the refrigerator.  

How to serve potato croquettes?

Potato croquettes are best served hot, typically with a dipping sauce like a tangy aioli, mustard, or a side of salad. 

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