These Potato Croquettes have a creamy and cheesy potato filling with a golden crispy outside. Perfect as a side dish or appetizer.
Easy Potato Croquette Recipe
Potato and cheese croquettes are a tasty way to use leftover mashed potatoes. I do make these with fresh potatoes often, too. No matter how you do it, they are still so delicious! The gooey cheese and seasonings add a lot of flavor to the creamy potato center while the outside is coated in breadcrumbs and fried to golden perfection. I love dipping these in all sorts of dips like ranch dressing and cucumber dill dip. The cheesy garlic flavor goes well with pretty much anything! Plus, the whole family loves them. I like to make a batch and store it in the freezer as a quick snack or dinner side dish when I want to save time cooking.
Why You’ll Love These Potato Croquettes
- Great as an appetizer or side: You can make these whenever you want! They pair great with chicken or beef and work great as a party appetizer.
- Full of flavor: The seasonings and cheese add so much flavor to the croquettes.
- Kid-approved: Even your little picky eaters will love this potato croquette recipe.
What You’ll Need
All of the ingredients needed for this croquette recipe are inexpensive making it also very budget-friendly.
- Potatoes: Russet potatoes and Yukon gold potatoes are my go for this recipe. I don’t choose red potatoes because they take on a gluey texture when made into mashed potatoes.
- Cheddar: Shredded sharp cheddar is perfect for these potato croquettes. The flavor pairs perfectly with the green onions.
- Parmesan: The sharpness of the parmesan cheese adds extra depth of flavor that plays well with the rest of the ingredients.
- Green onions: Freshly chopped green onions are a fantastic garnish but they also go great with potato dishes.
- Seasoning: I use garlic powder, salt, and pepper. If you like, you can add paprika, onion powder, or even a dash of cayenne for a kick.
- Flour: The flour is used as part of the coating for the croquettes. I cover them in flour before dredging in egg and breadcrumbs so they stick better and don’t fall apart while frying.
- Eggs: When combined with the flour, eggs make a thick and sticky paste for the breadcrumbs to stick to provide a nice crust.
- Breadcrumbs: Use plain or Italian style bread crumbs, whichever you prefer. This is key for giving you a golden crispy exterior.
- Oil: Any oil that can be used for frying can be used such as vegetable or canola oil.
How to Make Potato Croquettes
Here are the steps needed to make this easy and yummy recipe for potato and cheese croquettes.
- Cook the potatoes. Add the potato cubes to a pot of salted water and boil for 15 minutes or until fork tender. Drain and place in a mixing bowl.
- Mash the potatoes. Use a potato ricer or masher and mash the potatoes until smooth and not lumpy.
- Form croquettes. Scoop some of the potato mixture and form into a 2-inch long cylinder. Repeat with the remaining mixture until used up.
- Set up the breading station. Add flour, egg, and breadcrumbs to three separate shallow dishes. Beat the eggs.
- Coat croquettes. Roll each in flour, then beaten eggs, and then the breadcrumbs.
- Heat oil. Add oil to a deep saucepan and heat to 350 degrees F.
- Fry croquettes. Fry in batches for 2-4 minutes each or until golden brown.
- Drain oil. Transfer to a paper towel-lined plate to drain any excess oil.
- Serve. Enjoy with your favorite dipping sauce.
- Use leftover potatoes. Instead of making fresh potatoes, use leftover mashed potatoes and add cheese and green onions.
- Add meat. For more flavor, add chopped bacon or diced ham to the potato mixture.
- Switch the cheese. Use any shredded cheese such as mozzarella or pepper jack.
Storage Directions
- Refrigerate: Place leftover potato croquettes in an airtight container and store them in the refrigerator for up to 3 days.
- Reheat: Heat them in the oven for 10-15 minutes at 375 degrees F to get them crispy again.
- Freeze: Place cooled potato croquettes into a freezer-safe bag and store for up to 3 months.
More Potato Recipes to Try
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Place the cubed potatoes in a pot of salted water. Bring to a boil and cook until the potatoes are fork-tender, about 15 minutes. Drain the potatoes and transfer them to a mixing bowl.
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Mash the cooked potatoes until smooth, then add the shredded cheddar cheese, grated Parmesan cheese, green onions, garlic powder, salt, and pepper. Mix until well combined.
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Take a small portion of the potato mixture and shape it into a cylinder about 2 inches long. Repeat this process until all the mixture is used, yielding approximately 12 croquettes.
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Set up a breading station with three shallow dishes: one with the all-purpose flour, one with the beaten eggs, and one with the breadcrumbs.
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Roll each croquette in the flour, dip it in the beaten eggs, and then coat it thoroughly with breadcrumbs. Place the breaded croquettes on a plate and refrigerate for 15-20 minutes to firm up.
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In a deep saucepan or frying pan, heat vegetable oil to 350°F (175°C). Carefully lower the croquettes into the hot oil in batches and fry until golden brown and crispy, about 3-4 minutes.
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Using a slotted spoon, transfer the fried croquettes to a plate lined with paper towels to drain excess oil.
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Serve the cheesy potato croquettes hot with your favorite dipping sauce or as a side dish to complement your meal.
Last Step:
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- For added flavor, consider incorporating cooked and crumbled bacon or diced ham into the potato mixture.
- Experiment with different cheeses such as mozzarella, Gruyère, or a blend of your favorites to create unique flavor profiles.
- To make the preparation easier, you can use leftover mashed potatoes instead of boiling and mashing fresh potatoes.
- Ensure the oil is at the correct temperature before frying to achieve a crisp exterior while ensuring the croquettes cook through evenly.
- Leftover croquettes can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven at 375°F (190°C) for 10-15 minutes for a crispy finish.
Calories: 162kcal | Carbohydrates: 22g | Protein: 7g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 42mg | Sodium: 180mg | Potassium: 312mg | Fiber: 2g | Sugar: 1g | Vitamin A: 179IU | Vitamin C: 13mg | Calcium: 116mg | Iron: 1mg
