Introduction

Potato and cheese croquettes are crispy, golden bites filled with creamy mashed potatoes and melted cheese. They make a perfect appetizer or side dish that’s both comforting and easy to prepare. Crispy on the outside and soft inside, they’re sure to be a crowd-pleaser.

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, combine the mashed potatoes, shredded cheese, chopped green onions (if using), garlic powder, salt, and pepper. Mix well until fully combined. Cover and refrigerate the mixture for about 30 minutes to firm up.
Step 2: Once chilled, scoop out about 2 tablespoons of the potato mixture and shape it into a small oval or round croquette. Repeat until all the mixture is shaped.
Step 3: Set up a breading station with three bowls: one with flour, one with the beaten eggs, and one with breadcrumbs. Dredge each croquette first in flour, then dip into the egg, and finally 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 without overcrowding, cooking each side for 3-4 minutes 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 a different flavor, try adding cooked bacon bits or herbs like parsley to the potato mixture.
Use panko breadcrumbs for an extra-crispy texture.
Oven-bake the croquettes at 400°F (200°C) for 20 minutes as a healthier alternative to frying.

Storage

Store leftover croquettes in an airtight container in the refrigerator for up to 3 days. To reheat, bake in a 375°F (190°C) oven for 10-12 minutes or until heated through and crispy. Avoid microwaving as it can make them 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 well cooled and not overly watery.

What cheese works best in croquettes?

Cheddar, mozzarella, or a blend of your favorite melting cheeses work well. Choose cheeses that melt smoothly for the best texture.

Potato & Cheese Croquettes Recipe

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★★★★★

4.4 from 60 reviews

These Potato & Cheese Croquettes are crispy, golden-fried appetizers made with creamy mashed potatoes, melted cheese, and a crunchy breadcrumb coating. Perfectly seasoned and easy to make, they make a delicious snack or side dish for any meal.

Author: Lena
Prep Time: 40 minutes
Cook Time: 15 minutes
Total Time: 55 minutes
Yield: 12–15 croquettes 1x
Category: Appetizer
Method: Frying
Cuisine: International

Ingredients

Scale

Main Ingredients

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 and Frying

1/2 cup all-purpose flour
2 large eggs (beaten)
1 cup breadcrumbs (panko or regular)
Oil for frying (vegetable or canola oil, about 1/2 inch deep)

Instructions

Prepare the Mixture: In a large bowl, mix together the mashed potatoes, shredded cheese, chopped green onions if using, garlic powder, salt, and pepper until well combined. Cover the bowl and refrigerate for about 30 minutes to let the mixture firm up, making it easier to shape.
Shape the Croquettes: Once chilled, scoop approximately 2 tablespoons of the potato mixture and shape it into small oval or round croquettes. Repeat this process with the remaining mixture.
Breading the Croquettes: Set up a breading station with three bowls: one containing flour, one containing beaten eggs, and one containing breadcrumbs. Dredge each croquette first in flour, then dip it into the beaten eggs, and finally coat it thoroughly with breadcrumbs.
Fry the Croquettes: Heat about 1/2 inch of oil in a large skillet over medium heat until it reaches approximately 350°F (175°C). Carefully add the breaded croquettes in batches, ensuring not to overcrowd the pan. Fry each side for about 3-4 minutes until they turn golden brown and crispy. Remove the croquettes and drain them on a paper towel-lined plate to remove excess oil.
Serve: Serve the potato and cheese croquettes warm, optionally garnished with extra chopped green onions. Pair them with your favorite dipping sauce and enjoy!

Notes

Use cold mashed potatoes for easier shaping and better texture.
Feel free to experiment with different cheese varieties for varied flavor.
You can make croquettes ahead and refrigerate before breading.
Ensure the oil is hot enough before frying to prevent soggy croquettes.
For a lighter version, consider baking croquettes instead of frying, though this will change the texture.

Keywords: potato croquettes, cheese croquettes, fried appetizers, crispy snacks, mashed potato recipe, cheesy croquettes