If you’ve ever traveled to Spain or France, then you’ll be familiar with croquettes. These delicious bite sized snacks can be found in many different variations throughout the world. And although they are extremely popular in Spain, the croquette actually originates from France. The recipe was first written down in 1898 by Monsieur Escoffier, the founder of classical French cuisine. The croquette started with a beef filling, but eventually grew into hundreds of different versions. We personally can’t get enough of parmesan potato croquettes with truffle. They’re delicious, so we had to share this recipe so you can make them at home too. 

Parmesan Potato Croquettes Recipe

Yield: 4 servings

Ingredients

300g potatoes 

1/4 cup truffle oil

2 tbsp butter

60g parmesan cheese

100g flour (add more as needed)

150g breadcrumbs

2-3 eggs

Vegetable oil

Salt

Pepper

Directions

To start, peel and dice the potatoes into 1-inch pieces. Add to a saucepan and cover with cold water. Bring to a boil and cook until tender on a medium heat, about 20–25 minutes. Drain the potatoes and pass them through a potato ricer. Add butter, 1/4 cup truffle oil, and parmesan cheese. Season with salt and pepper and combine the potatoes with the mixture. Using your hands, roll the potato mixture into 1-inch balls (not potato patties). Place the croquettes on a sheet tray lined with parchment paper. 

Add flour to a small bowl. In a separate bowl, whisk the eggs making sure the egg yolk is fully mixed. In a medium bowl, add bread crumbs (panko breadcrumbs work well). Coat the croquettes with flour, then dip into the beaten egg mixture until completely coated. Remove the croquettes from the egg mixture, allowing the excess to drip off. Toss the croquettes in the breadcrumbs until completely coated. Next, remove and place on baking sheet. Continue the flour, eggs and then breadcrumbs process until all of the croquettes are coated. 

Heat the vegetable oil in a large skillet to 375˚F. Working in batches of 4 to 5 croquettes at a time, fry them until golden brown, about 2 minutes. Remove from the oil, place on a baking sheet lined with paper towels and season immediately with salt. 

You can drizzle a teaspoon of truffle oil on top of the croquettes to give them extra flavor if you desire. Try to serve the parmesan potato croquettes as warm as possible and don’t leave the croquettes in hot oil for too long. If you have any leftover mashed potatoes, croquettes can be frozen before cooking them. We don’t want to waste any. 

Parmesan Potato Croquettes Pair Well With

Croquettes are the perfect snack or appetizer to a main meal. These parmesan potato croquettes pair well with a light side salad or a portion of grilled vegetables. We recommend Mediterranean vegetables and avoiding anything that’s too heavy. The croquettes already have potato in them so you don’t want to overdo it. Otherwise, if you were making béchamel croquettes, you could pair them with a side of fries. 

For all you sauce lovers out there, try serving them with a tasty garlic aioli dipping sauce. Or a marinara sauce would work equally as well. Whatever you pair them with, make sure it doesn’t overpower the taste of the truffle oil. Nothing quite beats the taste of it paired with parmesan.