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Crispy outside, soft inside potato croquette; prepared by frying.
In season: Spring · Summer · Autumn · Winter
CALORIES
GI
POTASSIUM
FIBER
3 piece (medium) of Fried Potato Croquette (60 g) has 126 calories. That works out to 210 calories per 100 g. It contains 17.4 g of carbs, 1.7 g of protein, 5.1 g of fat and 1.5 g of fiber. Its 210 mg of Sodium covers 9% of the Daily Value. Its glycemic index is 75 (high), so it raises blood sugar quickly.
A Fried Potato Croquette is made by shaping mashed potato into small pieces, coating them in breadcrumbs and frying until golden. It belongs to the wider European croquette tradition, with potato-based versions found in many places. The contrast is its appeal: a crisp crumb outside and a soft, mild, fluffy centre inside.
Serve it as a snack or side dish, often with a dipping sauce or alongside a salad. Croquettes also work well on a casual dinner plate with vegetables. They are mainly a starchy food, with relatively little protein; frying adds fat, so the portion can make a difference. For a lighter result, bake the croquettes or cook them in an air fryer, and pair them with fresh vegetables rather than another fried side.
Selected: 100 g
210
KCAL / 100G
Carbs
29g
· 11% DV
Protein
2.8g
· 6% DV
Fat
8.5g
· 11% DV
Fiber
2.5g
· 9% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 57% · Protein 5% · Fat 38%
Vitamins
B6
0.18mg · 11% DV
Vitamin C
8mg · 9% DV
B1
0.09mg · 8% DV
B3
1.1mg · 7% DV
Minerals
Sodium
350mg · 15% DV
Potassium ⭐
340mg · 10% DV
Iron
1mg · 6% DV
Phosphorus
45mg · 6% DV
Medium
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 210 calories in 100 g:
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
NOVA 3
Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Contains these allergens:
Vegan
— Not suitable
Vegetarian
✓ Suitable
Gluten-Free
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
— Not suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
2.2g
MONOUNSATURATED
3.1g
POLYUNSATURATED
2.1g
Omega 6:3 ratio 22.5:1
Above the ideal 4:1 (22.5:1).
Fried potato croquettes are shaped portions of mashed potato coated in crumbs and fried until crisp and golden. They have a soft centre and crunchy outside, and are commonly served as a side dish, snack, or starter.
To make fried potato croquettes, mash cooked potatoes and let the mixture cool before shaping it. Coat each piece in flour, beaten egg, and breadcrumbs, then fry in hot oil until golden. Cooling the mash helps the croquettes hold their shape.
Yes, fried potato croquettes can be cooked in an air fryer. Arrange them in a single layer, lightly coat them with oil, and turn them as they cook so the crumb coating browns evenly. Cooking time varies with their size and the appliance.
Fried potato croquettes often fall apart when the potato mixture is warm or too wet, the coating is incomplete, or the oil is not hot enough. Cool and firm the mixture, coat every surface, and chill the shaped croquettes briefly before frying.
Yes, you can bake fried potato croquettes in a hot oven after lightly brushing or spraying them with oil. Bake until the coating turns golden, turning them once if needed. They use less oil than deep-fried croquettes, though the crust may be less crisp.
Yes, freeze fried potato croquettes before cooking for best results. Freeze the shaped, coated pieces separately on a tray, then transfer them to a sealed container once firm. Cook them from frozen in an oven or air fryer rather than thawing first.
Fried potato croquettes go well with a green salad, roasted vegetables, or meat and fish dishes. Serve them with a dipping sauce such as garlic mayonnaise, ketchup, or a tangy tomato sauce to balance their crisp, starchy coating.
Reheat leftover fried potato croquettes in an oven or air fryer until hot throughout; these methods help restore the crisp coating. Refrigerate them in a covered container once cooled, and avoid leaving cooked croquettes at room temperature for an extended time.
No, fried potato croquettes are not necessarily the same as Spanish croquetas. Potato croquettes use mashed potato as their main filling, while many Spanish croquetas have a creamy béchamel centre, often mixed with ham, chicken, or seafood.
Yes, you can make fried potato croquettes without eggs by using a thin flour-and-water batter or another suitable coating binder before the breadcrumbs. Press the crumbs on firmly and chill the coated croquettes so the crust stays in place during cooking.
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Nutrition data compiled from USDA FoodData Central and scientific sources.