Print

Crispy Homemade Potato Croquettes with Cheesy Center

Close-up of golden brown, crispy potato croquettes, one broken open showing a melted, cheesy interior.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make potato croquettes that are golden and crispy outside with a soft, cheesy interior. This recipe works well for using leftover mashed potatoes and creates a satisfying comfort food appetizer.

Ingredients

Scale
  • 3 cups leftover mashed potatoes (cold)
  • 1 large egg, lightly beaten
  • 1/2 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • 1 cup shredded sharp cheddar cheese (or mix of cheddar and Parmesan)
  • 2 large eggs, beaten (for dredging)
  • 1 1/2 cups panko breadcrumbs
  • Vegetable oil, for frying (or use for air frying)

Instructions

  1. In a large bowl, combine the cold mashed potatoes, 1 lightly beaten egg, salt, pepper, and garlic powder. Mix until just combined; do not overmix.
  2. Gently fold in the shredded cheese. If the mixture is too soft to handle, chill it for 15 minutes.
  3. Set up your dredging station: Place the flour in one shallow dish, the 2 beaten eggs in a second dish, and the panko breadcrumbs in a third dish.
  4. Take about 2 tablespoons of the potato mixture and shape it into a small log or oval shape (about 2 inches long).
  5. Dredge each croquette first in the flour, shaking off excess. Then dip it completely in the beaten egg, allowing excess to drip off. Finally, roll it thoroughly in the panko breadcrumbs, pressing lightly so the crumbs adhere well.
  6. Place the breaded croquettes on a baking sheet lined with parchment paper. At this point, you can chill them for 30 minutes for extra stability, or proceed to cooking.
  7. To Fry: Heat about 2 inches of vegetable oil in a deep skillet to 350°F (175°C). Carefully place the croquettes into the hot oil, working in batches to avoid crowding the pan. Fry for 3 to 4 minutes, turning occasionally, until they are deep golden brown and crispy.
  8. Remove the croquettes with a slotted spoon and place them on a wire rack lined with paper towels to drain excess oil.
  9. To Air Fry: Preheat your air fryer to 380°F (195°C). Lightly spray the croquettes with cooking spray. Air fry for 10 to 12 minutes, flipping halfway through, until golden brown and crisp.
  10. Serve your crispy potato croquettes immediately.

Notes

  • For Ham and Cheese Potato Croquettes, mix 1/2 cup finely diced cooked ham into the potato mixture along with the cheese.
  • For Italian Potato Croquettes, add 1/4 cup grated Parmesan cheese and 1 teaspoon dried Italian seasoning to the potato mixture.
  • If you do not have leftover mashed potatoes, boil and mash 2 pounds of Russet potatoes, let them cool completely before mixing.

Nutrition

Find it online: https://cookingbyjade.com/crispy-potato-croquettes-recipe/