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4.50 from 2 votes

Potato croquettes recipe

Potato croquettes recipe, perfect looking potato croquettes that are vegetarian friendly. Potato, corn, cheese as main ingredients, these are great snack for kids
Prep Time30 mins
Cook Time20 mins
Course: Snack
Cuisine: American
Servings: 12


  • Potato – 4
  • Cheese – ¾ cup
  • Sweet corn cooked – ¼ cup
  • Coriander leaves very finely chopped – ½ cup
  • Black pepper powder – 1 tsp
  • Salt – As needed
  • Green chilli – 2 very finely chopped
  • Italian herbs – 1 tsp
  • Corn four – ¼ cup
  • All purpose flour/ Maida – 3 tbsp
  • Milk – ¼ cup
  • Bread crumbs – ¾ cup


  • Peel, cube the potatoes. I used frozen corn and microwaved to cook it. You can choose your method to cook, but make sure it does not retain any water.
  • Boil water, add the cubed potato, salt and cook until soft. Do not overcook. Otherwise it will retain water.
  • Transfer to mixing bowl and mash it well.
  • Add cooked corn, coriander leaves, green chilli, pepper powder, Italian herbs, cheese, required salt and mix well.
  • Divide into 12 equal size balls, shape into cylinders or any desired shapes.
  • Mix maida in milk to make a batter, thick enough to coat. Keep corn flour and bread crumbs ready in separate bowls/ tray. Coat each rolled croquette in corn flour first.
  • Dip it in maida. Roll it in bread crumbs. Use both hands, to handle wet and dry ingredients separately for less mess.
  • Repeat to finish all. Heat oil and drop few at a time. Cook until golden.
  • Turn once or twice for even browning. Drain over paper towel.


You can choose any method to cook potato, but make sure it does not retain water, as well as cooked well.
You can skip corn and add some chopped onions as well.
I cubed the cheese and added, you can choose to grate too. I used amul processed cheese cubes.
After rolling in step 4 or before frying you can choose to refrigerate the croquettes.
If some cheese oozes out while frying, just take it out and discard after frying each batch.