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Ultimate Crispy Cheese and Herb Potato Croquettes

A pile of golden brown, crispy potato croquettes garnished with parsley, one is broken open showing the creamy interior.
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Make these potato croquettes with leftover mashed potatoes for a crispy exterior and a creamy, cheesy center. This recipe delivers golden brown appetizers perfect for any occasion.

Ingredients

Scale
  • 3 cups leftover mashed potatoes (cold)
  • 1 cup sharp cheddar cheese, shredded
  • 1/2 cup Parmesan cheese, grated
  • 1/4 cup all-purpose flour
  • 1 large egg, beaten
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 1/4 cup fresh parsley, chopped
  • 1 cup all-purpose flour (for dredging)
  • 2 large eggs, beaten (for dredging)
  • 2 cups panko breadcrumbs (for crispiness)
  • Vegetable oil, for frying

Instructions

  1. Combine the cold mashed potatoes, cheddar cheese, Parmesan cheese, 1/4 cup flour, 1 beaten egg, garlic powder, pepper, and parsley in a bowl. Mix until just combined; do not overmix.
  2. Place the mixture in the refrigerator for at least 30 minutes to firm up. This step helps them hold their shape.
  3. Set up a standard breading station: Place the 1 cup flour in the first shallow dish, the 2 beaten eggs in the second, and the panko breadcrumbs in the third.
  4. Take about 2 tablespoons of the potato mixture and roll it into a small log or oval shape (about 2 inches long).
  5. Dredge each croquette first in the flour, shaking off excess. Dip it into the beaten egg, allowing excess to drip off. Finally, roll thoroughly in the panko breadcrumbs, pressing gently so the crumbs adhere completely.
  6. Heat about 2 inches of vegetable oil in a deep, heavy-bottomed pot or deep fryer to 350°F (175°C).
  7. Carefully place 3 or 4 croquettes into the hot oil, ensuring you do not overcrowd the pot.
  8. Fry for 3 to 4 minutes, turning occasionally, until they are deep golden brown and crispy on all sides.
  9. Remove the croquettes with a slotted spoon and place them on a wire rack lined with paper towels to drain excess oil.
  10. Serve the crispy potato croquettes immediately.

Notes

  • For air fryer potato croquettes, spray the breaded croquettes lightly with cooking spray and air fry at 380°F (195°C) for 10 to 12 minutes, flipping halfway through, until golden.
  • If you do not have leftover mashed potatoes, make a batch of plain, slightly dry mashed potatoes (use less liquid than usual).
  • You can substitute ham or cooked bacon bits for extra flavor in the potato mixture.

Nutrition

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