The air fryer potato croquettes are a light and tasty alternative to the fried version. Thanks to the cooking in the air fryer, they come out crispy on the outside and creamy on the inside, without the need to submerge them in oil! Perfect as an appetizer, side dish, or finger food, they are easy to prepare and irresistible.
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 11 croquettes
- Cooking methods: Air frying
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for air fryer potato croquettes:
- 14 oz steamed potatoes
- 1 medium egg (at room temperature)
- 1/4 cup grated Parmesan cheese
- 1/4 cup breadcrumbs
- to taste fine salt
- to taste black pepper
- 1 medium egg (at room temperature)
- 1 tbsp milk
- to taste fine salt
- to taste breadcrumbs
Tools for air fryer potato croquettes:
- 1 Air fryer
- 1 Bowl
- 2 Plates
- 1 Potato masher
Steps for preparing and cooking air fryer potato croquettes:
Take the steamed potatoes, let them cool for a few minutes, then place them one by one in the potato masher. Press firmly and you will notice that the pulp will pass through the holes while the skin will remain inside the tool. Open the potato masher, remove the skin, and repeat the operation with the other potatoes available. Alternatively, you can mash the potatoes well with a fork, but do not blend them.
Add the egg, salt, pepper, grated Parmesan cheese, and breadcrumbs (add only 2/3 of it at first, then if needed, add more) to the potatoes. Mix well until the mixture is compact yet still soft (if it’s too soft, add the remaining breadcrumbs).
Take a tablespoon of the mixture and shape it into the classic elongated croquette shape. Repeat the same process with all the remaining mixture.
In a deep plate, beat an egg with a tablespoon of milk and a pinch of salt.
In a flat plate, place some breadcrumbs.
Roll each croquette first in the egg, then in the breadcrumbs, making sure it adheres well.
Place the croquettes on the air fryer grill, spray a few puffs of olive oil, and cook at 356°F for about 15 minutes, turning the croquettes halfway through cooking.
Serve them hot.
Storage:
In the refrigerator: Already cooked croquettes can be stored for 2 days in an airtight container. Freeze raw: You can prepare them in advance and freeze without breadcrumbs. When ready to cook, roll them in breadcrumbs and cook directly from frozen at 392°F for 16-18 minutes.
FAQ (Frequently Asked Questions)
What are the best potatoes for croquettes?
The best are starchy potatoes, like white potatoes or old potatoes. They are drier and allow you to obtain croquettes that are soft inside and compact outside. Avoid potatoes that are too watery!
Why is my mixture too soft?
✔ If the mixture is too soft and sticky:
The potatoes were too moist → Let the water evaporate by mashing them while still hot.
Too much egg → You can reduce the amount or add more breadcrumbs.
Too little breadcrumbs in the mixture → Add a little at a time until you obtain a moldable consistency.What can I serve with the croquettes?
✔ Perfect with delicious sauces:
Lemon mayonnaise 🍋
Yogurt and herb sauce 🌿
Spicy ketchup 🌶️
Cheese sauce 🧀
