Mediterranean Diet Potato Croquettes
Elevate your appetizer game with these Mediterranean Diet Potato Croquettes, a delightful spin on the classic comfort food. Made with creamy mashed russet potatoes infused with garlic, fresh parsley, and tangy lemon zest, these crispy bites feature bursts of flavor from Kalamata olives and crumbled feta cheese. Coated in golden, crunchy breadcrumbs and fried to perfection in heart-healthy olive oil, these croquettes offer a Mediterranean twist that's both decadent and wholesome. Perfect as a crowd-pleasing snack or paired with a simple salad, they’re a winning option for entertaining or indulging in a treat that stays true to your healthy lifestyle. Serve with fresh lemon wedges for a zesty finish that ties it all together.
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Recipe Information
Ingredients
- 4 medium Russet potatoes
- 4 tablespoons Olive oil
- 2 large Garlic cloves, minced
- 0.25 cup Fresh parsley, chopped
- 0.5 cup Kalamata olives, pitted and chopped
- 0.5 cup Feta cheese, crumbled
- 1 teaspoon Lemon zest
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 cup All-purpose flour
- 2 large Eggs, beaten
- 1 cup Breadcrumbs
- 0.5 cup Olive oil (for frying)
- 1 optional Lemon wedges (for serving)
Instructions
Peel and quarter the potatoes, then place them in a pot of cold water. Bring the pot to a boil, reduce the heat, and simmer until the potatoes are fork-tender, about 15 minutes.
Drain the potatoes and let them cool slightly. Mash them in a large bowl until smooth.
In a small skillet, heat 1 tablespoon of olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 2 minutes.
Add the sautéed garlic, fresh parsley, chopped olives, feta cheese, lemon zest, salt, and black pepper to the mashed potatoes. Mix everything well to combine.
Shape the potato mixture into small oval-shaped croquettes, about 2 inches long.
Prepare a breading station by placing the flour in one shallow dish, the beaten eggs in another, and the breadcrumbs in a third dish.
Dredge each croquette first in the flour, shaking off any excess, then dip in the beaten eggs, and finally coat with breadcrumbs.
In a large skillet, heat the remaining olive oil over medium heat. Fry the croquettes in batches, ensuring they do not overcrowd the skillet. Cook each side until golden brown and crisp, about 3-4 minutes per side.
Transfer the croquettes to a paper towel-lined plate to drain excess oil.
Serve warm, garnished with lemon wedges, if desired.
Nutrition Facts
Calories |
3489 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 240.6 g | 308% | |
| Saturated Fat | 49.6 g | 248% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 470 mg | 157% | |
| Sodium | 7477 mg | 325% | |
| Total Carbohydrate | 283.8 g | 103% | |
| Dietary Fiber | 27.1 g | 97% | |
| Total Sugars | 20.0 g | ||
| Protein | 71.6 g | 143% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 1030 mg | 79% | |
| Iron | 24.1 mg | 134% | |
| Potassium | 4882 mg | 104% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
