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Crispy Greek Potato Croquettes

These crispy Greek potato croquettes are a delightful combination of a crunchy golden exterior and a soft, flavorful interior. Infused with aromatic spices like cumin, coriander, and paprika, they offer a warm and slightly smoky taste. Fresh herbs such as parsley and cilantro add a refreshing contrast, while garlic enhances the depth of flavor. Traditionally served as a side dish or appetizer, these croquettes are perfect for gatherings, offering a satisfying bite with a Mediterranean twist. Whether enjoyed on their own or paired with a tangy dipping sauce, they bring comfort and richness to any meal.

Side | Starter | Greek | Dairy-Free | Gluten-Free | Nut-Free | Shellfish-Free | Soy-Free | Vegetarian | Croquette | Frying Pan | Pot | Cilantro | Garlic | Parsley | Potato | Boiling | Pan-Frying | Casual Gathering | Party
Time to complete

Prep

20min

Cook

25min

Wait

10min

Total

55min

Ingredients (Makes 8 croquettes)
  • 600 g / 1 lb 5 oz potatoes, peeled and cut into thick slices
  • 2 garlic cloves, unpeeled
  • 1½ tsp ground cumin
  • ½ tsp ground coriander
  • 1 tsp sweet paprika
  • ⅛ tsp cayenne pepper
  • 2 tbsp fresh parsley leaves, finely chopped
  • 2 tbsp fresh cilantro leaves, finely chopped (or substitute with parsley for a different flavor profile)
  • 2 eggs
  • Salt and freshly ground black pepper, to taste
  • Olive oil, for frying
Nutrition Information (per 100g)
  • Calories: 120
  • Fat: 5
  • Protein: 3
  • Carbohydrates: 15
  • Fiber: 2
Directions

Boiling the Potatoes

  • 1. Place the potatoes and unpeeled garlic cloves in a pot of water, ensuring they are fully submerged. Bring to a boil over high heat and cook for 15-20 minutes until the potatoes are tender.

Draining and Drying

  • 2. Drain the potatoes and return them to the pot over low heat. Shake the pot gently for a few seconds to evaporate excess moisture.

Mashing and Seasoning

  • 3. Peel the garlic cloves by pressing them with your fingers to extract the soft interior. Mash the potatoes and garlic together until smooth. Stir in cumin, coriander, paprika, and cayenne pepper. Allow the mixture to cool slightly.

Forming the Croquettes

  • 4. Mix in one egg, parsley, and cilantro (or parsley substitute). Season with salt and pepper. Divide the mixture into 8 equal portions and shape each into a smooth croquette, about 1.5 cm / 0.6 in thick and 8 cm / 3 in in diameter.

Coating and Frying

  • 5. Beat the second egg in a shallow dish. Heat olive oil in a non-stick pan to a depth of 2-3 cm / 0.8-1.2 in over medium-high heat. Dip each croquette into the beaten egg, ensuring both sides are coated. Fry for 2-3 minutes per side until golden brown. Drain on paper towels.

Serving

  • 6. Serve the croquettes warm, accompanied by your favorite dipping sauce or side dish.
Cookix's Secrets

Alternative Cooking Method

  • Air-fry at 180°C / 350°F for 15 minutes for a lighter version.

Crispy Coating

  • For an extra crispy exterior, lightly coat the croquettes in breadcrumbs after dipping them in egg.

Flavor Enhancements

  • Add grated cheese or finely chopped caramelized onions to the potato mixture for extra richness.

Healthier Version

  • Bake the croquettes at 200°C / 400°F for 20 minutes, flipping halfway through, instead of frying.

Oil Temperature

  • Maintain medium-high heat while frying to achieve a golden crust without burning.

Regional Ingredient Substitutions

  • Replace cilantro with basil or oregano for a different Mediterranean twist.

Seasonal Tweaks

  • Incorporate fresh dill or mint for a summer variation.

Texture Enhancement

  • Ensure the potatoes are fully dry before mashing to prevent excess moisture in the croquettes.