Bunny Potato Croquettes are the perfect savory snack, appetizer or fun side dish for Easter. Most of the recipe can prepared far in advance, so the croquettes won’t be much work at all when you have guests.
A Savory Easter Treat
It seems that so many of the cute holiday foods on Pinterest are desserts. While I enjoy sweets as much as the next person, I wanted to make something cute and savory for Easter. Something that could be part of the meal itself. It had to be kid friendly, yet something adults would also enjoy.
I found some bunny silicone molds that were just the right size to form bite-sized Easter croquettes with no fussy details to mess up. My plan was to freeze the croquettes in the molds so they would hold their shape, then either bake in the oven or pan fry them. Both methods ended out working, but I preferred the fried results.
I served the potato croquettes as a snack with a simple dip of sour cream with some chopped chives. They have plenty of flavor, so would not necessarily need anything as a side dish for Easter dinner.
How to Make Easter Bunny Potato Croquettes
Here is a quick visual walk-though of the process of making the bunny potato croquettes. Full recipe below.
The basic simple ingredients used to make the croquettes. Many are probably in your home already. The silicone mold I used is widely available in craft and department stores. Mine is a generic brand, but Wilton makes the same one.
The croquette mixture is both thickened and seasoned by the addition of Italian bread crumbs.
The mold is placed on a baking sheet and misted with oil or non-stick cooking spray. A 1/2 tsp of Italian bread crumbs is poured into each individual bunny mold. A couple shakes of the tray will help the crumbs uniformly cover the bottom of the molds.
Scoop the potato mixture into each mold, take care to press mixture into the corners and ears. Smooth the tops, then sprinkle generously with bread crumbs.
Pressing the crumbs down was one of my daughter’s jobs. It adheres the crumbs and ensures the croquettes are nicely packed down.
The tray was misted with oil and placed in freezer for at least an hour to freeze through. Once frozen they are ready to pan fry or bake in the oven.
I preferred the pan-fried croquettes over the baked, since they were a bit crispier, but both were good.
- 2 cups leftover mashed potatoes
- 4 oz. cream cheese, softened
- 2 large eggs, beaten
- 3 tbs Parmesan cheese
- ½ tsp onion powder
- ½ cup finely shredded cheddar cheese
- 1⅔ cups Italian bread crumbs (2/3 cup in croquette mixture, rest for coating)
- oil (for coating the mold & frying)
- Mix the potatoes and cream cheese together, then mix-in eggs, cheeses and onion powder.
- Mix in ⅔ cup of the breadcrumbs.
- Place mold on baking sheet. Mist silicone mold with oil or cooking spray. Coat bottom of each mold with a half teaspoon of Italian breadcrumbs. Shake to ensure full coverage
- Dollop the mixture into the molds. Use care to ensure it is pressed into ears and corners. Smooth off the tops.
- Generously sprinkle crumbs over molds and pat down with the flat of your hand. Mist tops with oil (or cooking spray). Place in freezer for one hour minimum.
- Pop the bunny croquettes out of the molds. Gently brush off stray crumbs.
- Put ¼ inch of oil in bottom of skillet over medium heat. Once hot drop a few bunnies in. Leave plenty of room to flip them. Cook until you can see edges start to brown (approximately 2 minutes), then flip and cook about 2 more minutes. Flip again to cook each side another 30-45 seconds then remove to paper towel to drain oil.
- Preheat oven to 400 degrees. Line a baking sheet with parchment paper. Place bunnies on baking sheet. leave some space to flip them. bake for 11-12 minutes until bottoms are lightly browned. Flip and bake an additional 8-9 minutes.