Crispy Potato and Mushroom Croquettes with Fresh Herb Yogurt Salad

Crispy Potato and Mushroom Croquettes are way better than you think. Honestly, you know those nights when everyone’s just over grilled chicken and plain old side dishes? I wanted something with crunch and crazy good flavor (plus not super complicated). If you love comforting, simple food like my absolute favorite best loaded potato salad everyone will love, you’ll click with this recipe right away. Let’s get into the tips, shortcuts, and even some wonky mistakes I’ve made so you skip all that mess yourself!

Why You Will Love This Recipe

Okay, no kidding, Crispy Potato and Mushroom Croquettes are kind of a little party in your mouth—maybe in your kitchen, too. First off, that combo of creamy mashed potatoes and earthy mushrooms? It just works. The outside’s golden and crunchy, but the inside is soft, almost fluffy. I love that surprise contrast.

And let’s talk no-stress dinners. You can prep these ahead, stash them in the fridge, then just reheat for wild “how did you make these?” moments. Even picky eaters (my nephew, seriously) go back for seconds. I sometimes double the batch because people hover around the plate. So, whether you’re trying to jazz up leftovers, hide some veggies, or show off for friends, these croquettes hit the spot. Fresh herb yogurt salad on the side just takes things to a five-star restaurant level, if I’m being honest.

Someone once messaged, “This is the tastiest way I’ve ever snuck mushrooms into my spouse’s dinner. Genius and so easy!” Love it when I’m not the only sneaky cook.

Ingredient Notes

Let’s keep it real—don’t buy fancy stuff you’ll only use once. Grab your favorite potatoes (russet or Yukon gold, whatever’s cheap). Mushrooms? White button are fine, but cremini add good flavor. Finely dice an onion if you want, or skip if you’re not feeling weepy.

Breadcrumbs are crucial for maximum crunch, but I’ve subbed in crushed crackers in a pinch. Eggs bind it all together, and just a smidge of flour keeps things from falling apart in the pan. Salt, pepper, and smoked paprika give life, but honestly, seasoners are up to you. Fresh herbs help with the salad, but I’ve been lazy with dried before and didn’t cry about it.

If you’re making the fresh herb yogurt salad, seriously plain Greek yogurt saves the day (and your taste buds). Toss in chopped herbs—parsley, cilantro, dill—whatever’s in the fridge. Lemon juice or zest for extra zing is game changing.

How to make Crispy Potato and Mushroom Croquettes

Here’s the hands-down easiest way I’ve found, after a few disasters and some mashed potato glue stuck to my counter. First, cook and mash your potatoes. I like leaving the skins on for some texture (and honestly, less peeling is a win). Meanwhile, sauté mushrooms and onions (no need to get fancy, just get ‘em golden).

Dump the mashed potatoes, mushroom mix, an egg, and flour into a big bowl. Fold it all together. If it’s super sticky, add a little more flour until you can form shapes without swearing. Roll them into balls or football shapes (size of a golf ball-ish). Dip each in beaten egg, then roll in breadcrumbs till totally covered.

To cook, get a pan hot with a bit of oil and fry until golden brown and crunchy all over. Pat them dry—greasy croquettes are a big nope for me. For the salad, mix yogurt, chopped herbs, lemon juice, and extra salt. Spoon salad over or on the side. That’s literally it.

Storage & Reheating

Croquettes freeze way better than I expected. Just line them on a sheet tray and freeze until solid, then bag them up. If you’re prepping ahead for a party, stash in the fridge up to 2 days.

To reheat, oven is my favorite (400 degrees, 10–15 minutes). They get that crunch back and don’t taste stale. Microwave in an emergency… but let’s be honest, you lose the crisp.

Fridge leftovers? Eat within three days or give them to a neighbor you like. Reheating in an air fryer works too—super speedy and crisp. By the way, don’t top with salad until just before eating. No one likes soggy croquettes, trust me.

Baking vs Air Frying

Someone asked me, bake or air fry, which makes the crunchiest croquettes? Here’s what happened in my kitchen: baking is less messy, for sure, but results are a bit softer—still tasty though. Air fryers? They are basically little crisping magicians. Quicker, with less oil splatter, and the croquettes stay golden on all sides.

If you go the baking route, spray or brush with a bit of oil so they don’t dry out. Fan ovens are my top pick. In the air fryer, a couple shakes halfway through keeps them from smooshing.

Personal pick? Air fryer, every single time if I want that restaurant crunch. But don’t stress, both ways work and neither is high drama.

Serving Suggestions

Here’s how to level up your plate (promise, these ideas save boring dinners):

• Serve croquettes right on top of fresh greens, with dollops of that herb yogurt salad.
• Pair them beside grilled meats, especially juicy chicken or steak, for a filling meal.
• Make minis for snack platters or party bites—bonus points if you add dipping sauces.
• Tuck a couple in a sandwich roll, top with shredded lettuce and a scoop of the salad, for a genius veggie burger moment.
  Got picky kids? These little golden bites are sneaky, and nobody complains about veggie content.

Common Questions

Q: Can I make these gluten free?
A: Yep, just swap the flour for a GF flour blend and use gluten free breadcrumbs. Same crunch, no trouble.

Q: What’s the best mushroom for this recipe?
A: Cremini or button are easiest. Portobello works for deep flavor, just chop them fine so the texture isn’t weird.

Q: How do I keep my croquettes from falling apart?
A: Don’t skip the flour-egg combo in the mix, and chill them before frying if your kitchen is warm.

Q: Can I make these ahead?
A: Absolutely. Prep a day in advance, refrigerate, then fry or bake when you’re hungry.

Q: Are leftovers good cold?
A: Surprisingly, yes. They’re great packed for picnics or snacks, but best texture comes after a quick reheat.

Try These Crispy Potato and Mushroom Croquettes Yourself

So, you’ve got the details—simple ingredients, no fuss, and a crispy finish you could brag about. Whether you pan fry or air fry, these croquettes are comfort food at its yummiest. I really think they’ll earn a spot in your dinner rotation. Curious for more ideas? The classic Potato Mushroom Croquettes – Cherry on my Sundae is a terrific read too, and don’t miss these top-rated potato-based crowd-pleasers for extra dinnertime inspiration. So what are you waiting for? Kitchen’s calling.

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