Soft and cheesy on the inside, these crispy fried potato croquettes are a perfect weekend appetizer.

Time: 40 minutes


  • Parmesan cheese powder 2 tablespoons
  • Potatoes peeled 4 medium
  • Salt to taste
  • Fresh parsley 3-4 tablespoons
  • Red chilli flakes 1 teaspoon
  • Crushed black peppercorns to taste
  • Bread crumbs ¾ cup
  • Oil to deep fry


  • Heat sufficient water in a deep non-stick pan. Add salt.
  • Cut potatoes into cubes and add to the pan. Cover and cook till all the moisture is absorbed. Mash with a masher and transfer into a parat. Cool to room temperature.
  • Add parsley, chilli flakes, crushed peppercorns, salt and Parmesan cheese powder and mix well. Add breadcrumbs and mix well.
  • Heat sufficient oil in a kadai.
  • Divide the potato mixture into equal portions and shape them into cylinders or croquettes.
  • Deep-fry croquettes in hot oil till golden and crisp. Drain on absorbent paper.
  • Serve hot with tomato ketchup.