Cheese Potato Croquettes Recipe
When you’re seeking a crunchy-on-the-outside, gooey-on-the-inside snack that delivers a satisfying blend of comfort and elegance, you can’t do better than Cheese Potato Croquettes. These irresistible bites are golden and crisp outside, melt-in-your-mouth cheesy within, with a whisper of garlic and a pop of fresh herbs for zing. Whether you’re planning a party, in search of the perfect appetizer, or just craving serious savory comfort, this dish brings the best of homey potatoes and stretchy cheese together in a beautifully crispy package.
Ingredients You’ll Need
Cheese Potato Croquettes are all about simple, humble ingredients coming together for maximum delight. Every element in this lineup plays a key role in creating the croquettes’ pillowy texture, deep flavor, or signature golden crunch. Here’s what you’ll need—and why you’ll love it:
- Mashed Potatoes: Cold, firm, and ideally from leftovers—these give your croquettes their base and ideal creamy bite.
- Shredded Mozzarella Cheese: The star of that gooey, stretchy inner pull—don’t skimp on this for melty middles!
- Grated Parmesan Cheese: A sharp, salty note that pairs perfectly with creamy potatoes and adds umami depth.
- Garlic Powder: Subtle but essential for a deep, savory undertone to every bite.
- Salt: Brings out all the other flavors—use just enough for balance.
- Black Pepper: Adds a gentle warmth and rounds out the flavor profile.
- Chopped Parsley: Fresh, herbal brightness that gives both color and a touch of vibrancy.
- Egg (beaten): Helps bind and acts as glue for the crunchy exterior.
- All-Purpose Flour: The crucial first step in the breading process, for crisp and even coating.
- Breadcrumbs (preferably panko): Delivers irresistible crunch and beautiful golden color.
- Vegetable Oil for Frying: Neutral flavor, perfect for an even, crispy fry—make sure it’s hot but not smoking.
How to Make Cheese Potato Croquettes
Step 1: Mix the Filling
Start by gathering a large bowl and combine the mashed potatoes, mozzarella, Parmesan, garlic powder, salt, black pepper, and parsley. Use a sturdy spoon or your hands—don’t be afraid to get in there! The mozzarella adds gooeyness, while the herbs and spices add layers of flavor, turning everyday mashed potatoes into something extraordinary.
Step 2: Shape the Croquettes
Scoop out about two tablespoons of the potato mixture and gently shape it between your palms into small cylinders or ovals. This size is perfect for bite-sized enjoyment without being too small to handle. Space them on a baking sheet, making sure they aren’t touching, then pop the tray into the refrigerator for 20 to 30 minutes. Chilling is the secret to croquettes that hold their shape—and your sanity—when frying.
Step 3: Set Up Your Breading Station
While the croquettes chill, set up three shallow bowls: one with flour, another with the beaten egg, and the third brimming with crunchy breadcrumbs (panko is best for that shatteringly crisp result). Keeping your stations organized makes the breading process smooth and mess-free, and keeps your croquettes beautifully coated for the fry ahead.
Step 4: Bread the Croquettes
One by one, coat each chilled Cheese Potato Croquette in flour (shake off the excess), dunk it in the beaten egg, and then roll it through the breadcrumbs, pressing gently so the coating sticks. Breadcrumbs will cling like a delicious armor, ensuring each croquette gets that golden brown, crunchy shell you’re after.
Step 5: Fry to Golden Perfection
Pour vegetable oil into a deep skillet—enough so the croquettes can bob around a little—and heat it to medium. Once hot (test with a small breadcrumb; it should sizzle instantly), fry the croquettes in batches for 2–3 minutes per side. Turn gently until they’re a deep, even gold on all sides. Drain on a paper-towel-lined plate, resisting the urge to sneak one before serving!
How to Serve Cheese Potato Croquettes
Garnishes
A sprinkle of chopped parsley or chives goes a long way for fresh color and a hint of flavor. You can dust a bit of grated Parmesan over the top right as they come out of the oil for an extra savory punch. A finishing touch of flaky sea salt brings it all together, making your croquettes look as inviting as they taste.
Side Dishes
Cheese Potato Croquettes shine alongside crisp salads with zesty vinaigrette, simply steamed or roasted veggies, or even a cup of tomato soup for ultimate comfort. For gatherings, set them out with a trio of dips—think garlicky aioli, classic ketchup, or a spicy marinara—and let everyone find their favorite pairing.
Creative Ways to Present
Turn Cheese Potato Croquettes into the star of your appetizer spread by stacking them high on a rustic wooden board, surrounded by little dipping bowls. Or serve them cocktail-party style, each croquette skewered on a toothpick and lined up on a platter. For brunch, nestle them into a bowl with a bright orange yolked egg on top—a truly decadent treat!
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra Cheese Potato Croquettes (it can happen!), let them cool completely before transferring to an airtight container. Store in the refrigerator for up to 3 days, making sure to keep them in a single layer or separated with parchment so they don’t get soggy.
Freezing
You can freeze these croquettes for future cravings. Form, chill, and bread your croquettes as directed, then arrange them on a tray and freeze until firm. Transfer the frozen croquettes to a zip-top bag or airtight container, and freeze for up to 2 months. Fry straight from the freezer, adding an extra minute or two to the cooking time.
Reheating
To bring leftover Cheese Potato Croquettes back to crispy life, avoid the microwave, which can make them soft. Instead, place them on a baking sheet and heat in a 400°F oven for 8–10 minutes, or until they’re hot and the exterior is re-crisped. An air fryer also works wonders here for quick, even reheating with plenty of crunch.
FAQs
Can I use instant mashed potatoes for Cheese Potato Croquettes?
Yes, in a pinch, instant mashed potatoes work as long as they’re made extra thick; the texture just won’t be quite as fluffy as with homemade or leftover mash. If possible, prepare them ahead of time so they’re cold and firm before using.
What’s the best oil for frying these croquettes?
A neutral oil with a high smoke point, like vegetable, canola, or sunflower oil, is ideal. These oils let the taste of the Cheese Potato Croquettes shine without overwhelming them with extra flavor or burning too quickly.
Can I bake Cheese Potato Croquettes instead of frying?
You can absolutely bake them! Lightly coat the breaded croquettes with oil spray, place on a wire rack over a baking sheet, and bake at 425°F for about 20 minutes, turning once half way. They’ll be crisp, though just a shade lighter than fried.
How do I keep the croquettes from falling apart when frying?
The secret is chilling them well after shaping—don’t rush the refrigeration step. A firm, cold croquette will hold together beautifully as long as you’re gentle when flipping them in the oil. Be mindful not to overcrowd the pan, too!
Are Cheese Potato Croquettes gluten-free?
Not as written, since both the flour and the breadcrumbs contain gluten. However, you can easily swap in your favorite gluten-free flour and gluten-free breadcrumbs to make them safe for celiac or gluten-sensitive guests.
Final Thoughts
Once you try homemade Cheese Potato Croquettes, you might find yourself coming up with all kinds of excuses to make them again—they’re that addictive! Whether you serve them at your next gathering or just as a special snack for yourself, this recipe is a guaranteed crowd-pleaser. If you haven’t tried these cheesy wonders before, there’s no better time than now—get mashing, rolling, and frying, and enjoy every golden, cheesy bite!
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Cheese Potato Croquettes Recipe
- Total Time: 30 minutes
- Yield: 12 croquettes 1x
- Diet: Vegetarian
Description
These Cheese Potato Croquettes are crispy on the outside, creamy on the inside, and packed with cheesy flavor. Perfect as an appetizer or snack, these golden bites are sure to be a hit at any gathering.
Ingredients
Mashed Potatoes:
- 2 cups mashed potatoes (cold and firm)
Cheese Mixture:
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons chopped parsley
Coating:
- 1 egg (beaten)
- 3/4 cup all-purpose flour
- 1 cup breadcrumbs (preferably panko)
- Vegetable oil for frying
Instructions
- Mix the Potato and Cheese: In a large bowl, combine mashed potatoes, mozzarella cheese, Parmesan cheese, garlic powder, salt, pepper, and parsley. Mix until well combined.
- Shape the Croquettes: Scoop about 2 tablespoons of the mixture and shape into small cylinders or ovals. Refrigerate for 20–30 minutes to firm up.
- Bread the Croquettes: Set up a breading station with three shallow bowls: flour, beaten egg, and breadcrumbs. Roll each croquette in flour, then egg, and coat with breadcrumbs.
- Fry the Croquettes: Heat oil in a skillet. Fry croquettes until golden brown and crispy, about 2–3 minutes per side.
- Serve: Drain on paper towels and serve hot.
Notes
- Use leftover mashed potatoes for convenience.
- Freeze shaped croquettes before frying for later use.
- Serve with ketchup, garlic aioli, or marinara sauce.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: European
Nutrition
- Serving Size: 1 croquette
- Calories: 120
- Sugar: 1g
- Sodium: 210mg
- Fat: 6g
- Saturated Fat: 2.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 20mg
