Patatokeftedes: Greek Potato & Feta Croquettes

A crispy, creamy, cheesy, easy-to-make appetizer!

Watch the Video:

Your guests will love these Greek potato and feta croquettes known as Potatokeftedes. They’re creamy mashed potato balls with salty feta cheese and fresh herbs coated in panko and fried to potato chip level crunchy. Combining creamy and crunchy texture with comforting potato and fresh herbs makes each bite heavenly.

It’s so easy to make these that once you cook the potatoes, the mixture comes together in just one bowl. Then, you dip them in egg before rolling them in a panko and parmesan cheese mixture that creates the extra crispy exterior.  They’re so easy and delicious, making the perfect appetizer for any gathering.  

Why it’s so good

Crispy, crunchy outside

Pillowy soft potato inside

Creamy, salty feta

Fresh herbs

Juicy sharp scallion

A warm, crispy, creamy, salty, fresh potato croquette that’s easy to make!

Here’s what you need

• Potatoes -golden or any other waxy potato
• Feta cheese -always crumbled from a block for the best flavor
• Scallions -thinly sliced and swirled in a bowl of cool water to release any dirt
• Fresh parsley -finely chopped
• Dried mint -sub mint, dill, basil, or your favorite herb
• Egg
• Oil for frying

For the Crispy Coating:

• Eggs -beaten
• Plain Panko breadcrumbs -the best breadcrumbs for crispy croquettes
• Kefalotiri or Parmesan cheese -grated
• Salt
• Freshly ground black pepper

How to make Greek Potato and Feta Croquettes

1. Place the potatoes in a pot and cover with cold water.
2. Season with salt.
3. Bring to a boil and reduce the heat to medium.
4. Cook until fork tender -about 20-25 minutes.
5. Drain and set aside to cool until they are safe to handle.
6. Peel the potato skin and discard.
7. Place the potatoes in a large mixing bowl and mash them.
8. Season with salt and pepper while they are still warm.
9. Crumble the feta into the bowl and add the scallions, mint, and parsley.
10. Stir together and add more seasoning if needed.
11. Beat the egg and add to the potato mixture.
12. Stir together until incorporated.
13. Form the potato croquettes -around 2 tablespoons of potato mixture per ball.
14. Place them on a tray.
15. Beat the 2 eggs in a bowl and season with salt and pepper.
16. In a separate shallow bowl, combine the breadcrumbs with the cheese and season with salt and pepper.
17. Dip the potato croquettes in the egg and then coat with the breadcrumb mixture.
18. Transfer back onto the tray.
19. Heat the oil in a pan and fry the potato croquettes in several batches for 3-4 minutes or until golden and crisp.
20. Transfer the fried croquettes onto a plate lined with paper towels and serve.

Make ahead Freezer Instructions

I love making a big batch of these and storing them in the freezer to fry them whenever I need them. All you have to do is form the croquettes, place them on a tray, and freeze until solid. Transfer them to a freezer-safe bag or container, and they will keep fresh in the freezer for up to 2 months. When you’re ready to party, thaw the croquettes before dipping them into the egg and breadcrumbs. Fry them until golden and drain on a paper towel before serving.

Serving

Croquettes are best when fresh and hot. So, serve them immediately after you make them with some cool tzatziki, rich marinara sauce, or even a spicy harissa. If you put them on a large platter or cutting board, you could nestle all three sauces in the pile of croquettes. It would look beautiful and allow your guests to choose their favorite sauce. Send me your pictures on Instagram, and let me know how you serve them. Kali Orexi!

Try these other Greek Croquettes

• Zucchini Croquettes
• Cheese Croquettes
• Eggplant Croquettes

Continue to Content

Greek Potato & Feta Croquettes

Yield: makes about 16 croquettes

Print

Ingredients

• 1 pound (500g) potatoes
• 6 oz (150g) feta cheese
• 3 scallions, thinly sliced
• 2-3 tablespoons finely chopped fresh parsley
• 1 teaspoon dried mint
• 1 egg
• oil for frying

For the Crispy Coating:

• 2 eggs, beaten
• 1 cup plain Panko breadcrumbs
• 1 cup grated kefalotiri or Parmesan cheese
• salt
• freshly ground black pepper

Instructions

1. Place the potatoes in a pot and cover with cold water and season with salt. Bring to a boil and reduce the heat to medium. Cook until fork tender. About 20-25 minutes. Drain and set aside to cool a little bit until they are safe to handle.
2. Peel the potato skin and discard. Place the potatoes in a large mixing bowl and mash them. Season with salt and pepper while they are still warm.
3. Crumble the feta into the bowl and add the scallions, mint, and parsley. Mix together and taste. Add more seasoning if needed.
4. Beat the egg and add to the potato mixture. Mix together until incorporated.
5. Form the potato croquettes. Around 2 tablespoons of potato mixture per ball.
6. Place them on a tray.
7. In a bowl, add the 2 eggs and season with salt and pepper. Beat together.
8. In another shallow bowl combine the breadcrumbs with the cheese and season with salt and pepper.
9. Dip the potato croquettes in the egg and then coat with the breadcrumb mixture. Transfer back onto the tray.
10. Heat the oil in a pan and fry the potato croquettes in several batches. Fry them for 3-4 minutes or until golden and crisp.
11. Transfer the fried croquettes onto a plate lined with paper towels and serve.
12. Serve with tzaztiki, marinara sauce, or harissa. Kali Orexi!

Notes

Freezer Instructions: form the croquettes. Place them on a tray and freeze until solid. Transfer them to a freezer-safe bag or container and they will keep fresh in the freezer for up to 2 months. Thaw and fry them.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Dodoni Feta Cheese 14 oz
• 
  HENCKELS Capri Granitium 3D 3-pc Aluminum Nonstick Fry Pan Set
• 
  TEAKHAUS Wood Cutting Board Block I Chopping Board I Wooden Cutting Boards for Kitchen I Large Cutting Board with Handle I Chopping Boards for Kitchen I Thick Cutting Board 107 24x18x1.5
• 
  Spode Blue Italian Pitcher | 3.5 Pint Capacity | Home Décor for Mantel or Centerpiece | Use as a Water Jug or Flower Vase | Made of Fine Porcelain | Dishwasher Safe
• 
  Mito Chef Knife