Introduction

Potato & Cheese Croquettes are crispy, golden bites filled with creamy mashed potatoes and melted cheese. They make a perfect snack, appetizer, or side dish that’s easy to prepare and sure to please everyone at the table.

Potato & Cheese Croquettes Recipe - Recipe Image

Ingredients

2 cups mashed potatoes (prepared and cooled)
1 cup shredded cheese (such as cheddar, mozzarella, or a blend)
1/4 cup green onions (chopped, optional)
1/2 teaspoon garlic powder
Salt and pepper (to taste)
1/2 cup all-purpose flour
2 large eggs (beaten)
1 cup breadcrumbs (panko or regular)
Oil for frying (such as vegetable or canola oil)

Instructions

Step 1: In a large bowl, mix the mashed potatoes, shredded cheese, chopped green onions (if using), garlic powder, salt, and pepper until well combined. Cover and refrigerate for about 30 minutes to firm up the mixture.
Step 2: Scoop out about 2 tablespoons of the chilled potato mixture and shape it into small oval or round croquettes. Repeat with the remaining mixture.
Step 3: Set up three bowls: one with flour, one with beaten eggs, and one with breadcrumbs. Dredge each croquette in flour, dip into the beaten eggs, then coat thoroughly with breadcrumbs.
Step 4: Heat about 1/2 inch of oil in a large skillet over medium heat until hot (around 350°F or 175°C). Fry the croquettes in batches for 3-4 minutes per side, until golden brown and crispy. Remove and drain on paper towels.
Step 5: Serve the croquettes warm, garnished with extra chopped green onions if desired. Enjoy with your favorite dipping sauce!

Tips & Variations

For extra flavor, add a pinch of smoked paprika or cayenne pepper to the potato mixture.
Use panko breadcrumbs for a crunchier texture or regular breadcrumbs for a more traditional crisp.
Try mixing different cheeses like gouda or pepper jack for varied taste.
To bake instead of fry, place breaded croquettes on a baking sheet and bake at 400°F (200°C) for 20 minutes, flipping halfway through.

Storage

Store leftover croquettes in an airtight container in the refrigerator for up to 3 days. To reheat, bake them in a 375°F (190°C) oven for 10-12 minutes or until heated through to maintain crispiness. Avoid microwaving to keep them from becoming soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use leftover mashed potatoes for this recipe?

Yes, leftover mashed potatoes work perfectly as long as they are chilled and firm enough to shape. If they are too soft, add a little flour to help bind the mixture.

What is the best oil to use for frying croquettes?

Vegetable or canola oil is ideal because they have a high smoke point and a neutral flavor, allowing the croquettes to fry crisp without burning or tasting oily.

Potato & Cheese Croquettes Recipe

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★★★★★

4.8 from 150 reviews

These Potato & Cheese Croquettes are crispy, golden bites filled with creamy mashed potatoes and melted cheese. Perfect as a snack or appetizer, they’re coated with a crunchy breadcrumb crust and fried to perfection for a delightful texture contrast.

Author: Marco
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: Approximately 20 croquettes 1x
Category: Appetizer
Method: Frying
Cuisine: International

Ingredients

Scale

Potato Mixture

2 cups mashed potatoes (prepared and cooled)
1 cup shredded cheese (cheddar, mozzarella, or a blend)
1/4 cup green onions (chopped, optional)
1/2 teaspoon garlic powder
Salt and pepper to taste

Breading Station

1/2 cup all-purpose flour
2 large eggs (beaten)
1 cup breadcrumbs (panko or regular)

Frying

Oil for frying (vegetable or canola oil)

Instructions

Prepare the Mixture: In a large bowl, combine the mashed potatoes, shredded cheese, chopped green onions (if using), garlic powder, salt, and pepper. Mix thoroughly until all ingredients are well incorporated. Cover the bowl and refrigerate for about 30 minutes to help the mixture firm up for easier shaping.
Shape the Croquettes: After chilling, scoop about 2 tablespoons of the potato mixture and shape it into small oval or round croquettes. Repeat until all the mixture is shaped.
Bread the Croquettes: Set up three shallow bowls—one with flour, one with beaten eggs, and one with breadcrumbs. Dredge each croquette first in flour, then dip into the beaten eggs, and finally coat thoroughly with breadcrumbs, ensuring an even crust.
Fry the Croquettes: Heat about 1/2 inch of oil in a large skillet over medium heat until it reaches 350°F (175°C). Carefully add the breaded croquettes in batches, without crowding the pan. Fry each side for 3 to 4 minutes until golden brown and crispy. Remove from oil and drain on paper towels to remove excess oil.
Serve: Serve warm, garnished with extra chopped green onions if desired. They pair beautifully with your favorite dipping sauces for a delicious appetizer or snack.

Notes

For best results, use cold mashed potatoes so the croquettes hold their shape better.
You can experiment with different cheeses like gouda or pepper jack for varied flavors.
Use panko breadcrumbs for an extra crispy texture.
To make these ahead, shape and bread the croquettes, then freeze on a baking sheet. Fry directly from frozen, adding a minute or two to the cooking time.
Use a thermometer to keep the oil temperature steady to avoid greasy croquettes.

Keywords: potato croquettes, cheese croquettes, fried snacks, appetizer recipes, crispy croquettes, mashed potato recipes