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Sweet Corn and Potato Croquettes

Courtesy Krisen Kish


  • 2 cups leftover mashed potatoes (recipe linked above)
  • 1/2 cup fresh corn kernels, cut off the cob
  • 1 teaspoon chopped rosemary
  • 1 teaspoon chopped thyme
  • 1 tablespoon chopped parsley
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon garlic powder
  • 3 tablespoons chopped caramelized onion (optional)
  • 1/2 cup grated white cheddar cheese
  • 1/4 cup low-moisture grated mozzarella
  • salt and white (or black) pepper, to taste
  • 1 lemon, zested
  • 1 cup all-purpose flour, seasoned with 2 teaspoons salt
  • 3 eggs whisked with 3 tablespoons water to make an egg wash
  • 4 cups fine panko breadcrumbs, crushed by hand or in a food processer to resemble medium grain sand and mixed with 1 tablespoon kosher salt and a few turns of black pepper
  • canola, vegetable or grapeseed oil, for frying
Garnish (optional)
  • whipped crème fraîche, plain sour cream or Greek yogurt
  • finely chopped chives
  • caviar or trout roe
  • flaky sea salt
  • honey

Chef notes

When it comes to potatoes, I love them any which way. Cold leftover mashed potatoes are hard to bring back to life, as they never taste the same unless you go through adding more butter and milk. If you go through that process, taking a few more extra steps to make something completely new is far more exciting. Who doesn't love fancier, grown-up Tater Tots?!

Technique tips: When mixing the potato mixture, make sure to use cold potatoes and hands or a spoon; overworking potatoes is more difficult when cold and overworked potatoes become gluey and gummy. This is why leftover mashed potatoes work great. Freeze the formed croquettes before breading for easier handling.

Once breaded, these hold really well. Storing them in the freezer for up to a month are great, makes for an easy side dish down the road.

Swap option: Sub in other low-moisture veggies, i.e. frozen and rung-out spinach, for the corn or no veggies if that's what you prefer. Swap out the herbs and spices, use gluten-free flour and breadcrumbs and/or vegan cheese to make gluten-free or vegan. You can also use an air fryer to cook if you don't want to fry in oil.


For the croquettes:

In a medium bowl, mix all the ingredients together until well-combined

Form the mixture into discs (or any desired size or shape) by hand. They do not need to be perfect.

For the breading:

Lightly dredge the discs in the flour, then the egg wash and then coat with the breadcrumbs.

To cook:

Heat a heavy-bottomed pot with a few inches of oil over medium heat until the oil temperature reaches 350 F.

Working in batches, fry the croquettes until golden, about 3-4 minutes. Drain excess oil on paper towels; lightly season with kosher salt immediately.

To serve:

Top croquettes with whipped crème fraîche, plain sour cream or Greek yogurt, chives, roe, sea salt and a drizzle of honey.