Potato Bunny Croquettes: A Cozy Twist for Busy Nights

Ever think about the quiet magic of potato starch turning into something fluffy and crispy all at once? It’s like capturing a moment of pure chaos—mashing, shaping, frying—done in the flurry of a weekday dinner. I started making these last winter when I needed something straightforward but a little unexpected, something that felt almost childish but tasted like a victory.

There’s no fancy ingredient list here, just potatoes, a sprinkle of salt, and a secret crunch inside that makes every bite feel like a tiny celebration. The bunny shape wasn’t planned—it just kind of happened as I rolled and pinched. Now, it feels oddly comforting to have a little edible critter on my plate, especially when life’s feeling a bit too grown-up.

Why I Love This Recipe (And You Will Too)

• They’re perfect for when you want something crispy outside but totally tender inside— no fuss, just good texture.
• Making bunny shapes turns dinner into a mini craft project—great for kids or just to entertain yourself after a long day.
• The smell of frying potatoes with a hint of nutmeg or garlic? That’s pure nostalgia, in the best way.
• It’s fast enough for a weeknight, but fancy enough to feel like a little treat—and maybe a dessert if you’re feeling wild.
• Honestly, having a handful of these ready-to-go feels like having a secret weapon for when guests drop by unexpectedly.

The best part—the way these tiny guys make me smile, even when everything’s a mess outside. Guess sometimes, it’s the small, weird comforts we didn’t know we needed.

Potato Bunny Crisps

This dish features mashed potatoes shaped into bunny forms and fried until crispy on the outside and tender inside. The process involves mashing, shaping, and frying the potato portions to achieve a light, crunchy texture with a playful appearance. The final result is a charming, snack-like treat with a golden exterior and soft interior.

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Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Servings: 4

Course: Main Course

Cuisine: Comfort Food

Calories: 150

Ingredients Equipment Method Notes

Ingredients

  

• 4 medium potatoes Russet or Yukon Gold preferred, peeled and chopped
• 1/2 teaspoon salt for seasoning
• 1 cup potato starch or corn starch if unavailable
• 2 tablespoons vegetable oil for frying plus extra for coating

Equipment

• Potato masher or fork
• Small sharp knife
• Frying pan or deep fryer
• Slotted Spoon or Tongs
• Plate lined with paper towels

Method

 

1. Boil the peeled and chopped potatoes in salted water until they are fork-tender, about 15 minutes. Drain well and return to the hot pot for a minute to evaporate excess moisture.
2. Mash the potatoes thoroughly until smooth and let them cool slightly so they’re easier to handle.
3. Mix in the potato starch and a pinch of salt into the mashed potatoes until well combined and the mixture holds together when pressed.
4. Take a small portion of the potato mixture and roll it into a ball, about the size of a walnut. Flatten it slightly to form a small disc.
5. Use the tip of a small knife to gently pinch the top of the disc into two small upward points, creating bunny ears, forming a bunny shape.
6. Repeat with the remaining potato mixture, shaping all into bunny forms and setting them aside on a tray.
7. Heat vegetable oil in a frying pan or deep fryer over medium heat until shimmering and hot enough for frying, about 350°F (175°C).
8. Carefully place the bunny shapes into the hot oil, working in batches if necessary, and fry until they are golden brown and crispy, about 3-4 minutes per batch.
9. Use a slotted spoon or tongs to remove the crispy bunnies from the oil and drain on a plate lined with paper towels.
10. Serve the potato bunnies warm, allowing the crispy exterior and tender interior to be fully enjoyed.

Notes

For extra flavor, sprinkle with a pinch of garlic powder or nutmeg before frying. These are best enjoyed fresh but can be kept warm in a low oven for a short time.

Honestly, I should probably keep these bunny croquettes to myself but whatever. They’re oddly satisfying in the chaos of dinner prep. Sometimes, a little kid’s whimsy is exactly the kind of break I need from adulting.