Gluten-Free Fried Potato Croquettes

Crispy on the outside and creamy on the inside, these Gluten-Free Fried Potato Croquettes are a crowd-pleasing appetizer or side dish that everyone can enjoy. Made with fluffy mashed russet potatoes, tangy Parmesan cheese, and fresh parsley, these croquettes are coated in gluten-free breadcrumbs for a satisfying crunch. The recipe features a three-step breading process—cornstarch, egg, and breadcrumbs—that ensures a perfectly crispy crust every time. Fried to golden perfection, these bite-sized delights are ideal for entertaining, holiday dinners, or a comforting snack. Serve them warm, and pair with your favorite dipping sauce for a gluten-free treat that's irresistibly delicious! Perfect for those with dietary sensitivities, this recipe is as easy to make as it is to savor.

Nutriscore Rating: 63/100

Prep Time:40 mins

Cook Time:20 mins

Total Time:60 mins

Servings: 4

Ingredients

• 4 large Russet potatoes
• 1 cup Gluten-free breadcrumbs
• 0.5 cup Parmesan cheese, grated
• 0.25 cup Fresh parsley, chopped
• 2 large Eggs
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 tablespoons Olive oil
• 2 cups Vegetable oil for frying
• 0.5 cup Cornstarch

Directions

Step 1

Peel and dice the potatoes into uniform cubes. Place them in a large pot and cover with water. Add a pinch of salt and bring to a boil over medium-high heat. Cook until the potatoes are fork-tender, about 15 minutes.

Step 2

Drain the potatoes and return them to the pot. Mash the potatoes thoroughly until smooth. Let them cool slightly.

Step 3

In a large mixing bowl, combine the mashed potatoes, grated Parmesan cheese, chopped parsley, salt, and black pepper. Mix well.

Step 4

Beat one egg and add it to the potato mixture. Stir until the ingredients are fully incorporated.

Step 5

In a shallow dish, place the gluten-free breadcrumbs. In a separate shallow dish, beat the remaining egg. In another dish, place the cornstarch.

Step 6

Shape the potato mixture into small balls, about the size of a golf ball, using your hands.

Step 7

Roll each ball in the cornstarch to coat lightly, then dip it into the beaten egg, and finally roll it in the breadcrumbs until fully coated.

Step 8

Heat the vegetable oil in a deep frying pan over medium heat. The oil should be about 350°F (175°C).

Step 9

Carefully fry the croquettes in the hot oil, a few at a time, until they are golden brown on all sides, about 3 to 4 minutes per batch.

Step 10

Remove the croquettes using a slotted spoon and transfer them to a plate lined with paper towels to drain excess oil.

Step 11

Serve the gluten-free fried potato croquettes warm as an appetizer or side dish.

Nutrition Facts

Serving size	(2180.1g)

Amount per serving	% Daily Value*
Calories	6802.2

Total Fat 535.0g	0%
Saturated Fat 83.1g	0%
Polyunsaturated Fat 2.7g
Cholesterol 412mg	0%
Sodium 5146.4mg	0%
Total Carbohydrate 474.0g	0%
Dietary Fiber 31.4g	0%
Total Sugars 23.1g
Protein 81.4g	0%

Vitamin D 82IU	0%
Calcium 980.3mg	0%
Iron 24.0mg	0%
Potassium 7589.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 68.4%

Protein: 4.6%

Carbs: 26.9%