What to Serve with Potato Croquettes (Best Entrees, Sides, And Sauces)

Potato croquettes are simply magic whether eaten as a light snack during the day or as the main meal. It is one dish that the young and old alike find pleasure in, barely leaving any leftovers when served! You can wow your guests during a game night with these beauties, or keep your family running home for meals. Truly, potato croquettes are a meal perfect for all times. Of course, the best way to enjoy them is to know the best entrees, sides, and sauces to serve with potato croquettes.

There are so many options, from the traditional Japanese sauces served with a side of sliced cabbage to the more modern mixes like a creamy garlic cashew sauce. Whichever way you lean towards, you are sure to never go wrong with this meal. Here are some of the different things you can serve with potato croquettes.

What To Serve With Potato Croquettes

  1. Tonkatsu Sauce & Shredded Cabbage
  2. Honey Mustard Aioli Sauce
  3. Roasted Carrots Side Serving

Tonkatsu Sauce & Shredded Cabbage

It is commonplace in Japan to see tonkatsu sauce served with potato croquettes, with shredded raw cabbage as a side. This sauce is perfect for garlic lovers and it is a variation of the British Worcestershire sauce. The best part of this sauce is that you can comfortably use it with other types of croquettes as well. Here’s a guide on how to make your tonkatsu sauce in 2 easy steps.


  • 2Tbsp Worcestershire Sauce
  • 1/3 cup Ketchup
  •  1Tbsp Soy Sauce
  • 1Tbsp Mirin
  • 1Tbsp Sugar
  • 1tsp Dijon Mustard
  • ¼tsp Garlic Powder

Steps to Make

  1. Mix all the ingredients in a small bowl using a whisk or a wooden spatula.
  2. Use immediately or store by refrigerating in an airtight container for up to 1 month.

To enjoy tonkatsu sauce even if you’re not a garlic lover, simply reduce the quantity of garlic included or eliminate it from the recipe altogether. You will still end up with a dip to serve with your potato croquettes that are simply divine.

Honey Mustard Aioli Sauce

This is a sweet and tangy variation of the aioli sauce that includes mayo, honey, and mustard. It is a great sauce used for dips that complement the flavor of potato croquettes perfectly.

Roasted Carrots Side Serving

Perfect for vegetarians, side servings of carrots that have been roasted in butter go well with potato croquettes. The best way to pair them is alongside chimichurri. To prepare your roasted carrots, all you need to do is cook them in salt and butter (or salted butter) slowly at 350 degrees until they are nicely wrinkled.

Other Side and Entrée Options

Roasted winter squash, roasted eggplant, bean stew or soup, baked beans, bean salad, bean soup, grilled vegetables, and small salads are all perfect options of sides to serve with potato croquettes. The best part is that they’ll delight both your vegetarian and non-vegetarian guests.

With sides and entrées, you can do anything within your preferences. From thick slices of nicely done bacon to the most delectable quiches and salads, anything can make a good side or entrée for potato croquettes. Whether you’re making your potato croquettes from scratch with mashed potatoes or using the pre-packaged frozen kind, you can find over 27,000 recipes for potato croquette sauces to wow your taste buds here.

Can You Fry Frozen Potato Croquettes?

Yes, you definitely can. You can fry frozen potato croquettes without thawing or defrosting them first, regardless of whether you’re deep frying or air frying them. You can also prepare your frozen potato croquettes in an oven without thawing or defrosting first.

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How to Cook Frozen Japanese Croquettes?

Cooking frozen Japanese croquettes is easier than you might think, and the best part is that you do not have to thaw or defrost the frozen potato croquettes.

To deep-fry frozen Japanese potato croquettes;

  • Preheat the required quantity of oil for the deep frying to 350°F
  • Put in the frozen potato croquettes without overcrowding the pan
  • Fry for about 3 – 4 minutes until golden brown, turning at intervals
  • Remove and drain on paper towels
  • Serve

To air-fry frozen Japanese potato croquettes;

  • Spread out the frozen potato croquettes in the air fryer without overcrowding it – it should be in one layer without them being on top of each other
  • Air fry at 350°F or 180°C for 12 minutes
  • Shake the air fryer basket to dislodge any stuck croquettes
  • Spray the potato croquettes with olive oil or any oil of your choice
  • Air fry at 400°F or 200°C for 4 minutes
  • Remove and drain on paper towels
  • Serve

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To oven cook Japanese potato croquettes;

  • Preheat the oven
  • Spray the frozen potato croquettes with any oil of your choice
  • Spread out the frozen potato croquettes on a baking sheet in one layer
  • Place on the top rack of the oven
  • Bake for 20 minutes, rotating the croquettes from side to side every 5 – 7 minutes to ensure all the sides bake evenly
  • Remove from oven and serve

Spraying the air-fried potato croquettes with oil and reheating for 4 minutes at slightly higher temperatures make them extra crunchy. If you do not want the crunch you can serve immediately after the initial air frying of 12 minutes is done. An advantage of air-fried potato croquettes over their deep-fried and oven-cooked counterparts is that air frying gives the perfect crispy texture without the very high-calorie levels seen in deep-fried croquettes or the sogginess that might plague some which are oven cooked.

How Do You Keep Potato Croquettes from Falling Apart?

If you can’t seem to keep your potato croquettes from exploding while you cook them, there are a couple of things you can try to do to keep your potato croquettes from falling apart;

  • Refrigerate the potato croquettes till they are firm before frying.
  • Sauté the croquettes with breadcrumbs when they are cold.
  • Deep fry with the oil completely covering the croquettes.
  • Maintain the oil temperature as specified in the recipe.
By Johny

Meet Johny, our exceptionally talented bartender at Bourbono. With an unquenchable thirst for knowledge and an innate ability to mix the perfect drink, Johny is the heart and soul of our establishment’s bar. In addition to his skillful bartending, he also contributes to the Bourbono blog, sharing his love for all things food-related but with a particular passion for beverages and the art of bartending.