Print

Crispy Cheesy Mashed Potato Croquettes

A pile of freshly fried, golden brown potato croquettes, with one cut open showing the fluffy interior.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make these golden potato croquettes using leftover mashed potatoes for a satisfying snack or appetizer. They feature a crispy exterior and a cheesy, creamy center.

Ingredients

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

Instructions

  1. In a large bowl, combine the cold mashed potatoes, cheddar cheese, Parmesan cheese, 1 egg, flour, salt, pepper, and garlic powder. Mix until just combined; do not overmix.
  2. Scoop about 2 tablespoons of the potato mixture and shape it into a small log or cylinder shape (about 2 inches long). Place the formed croquettes on a baking sheet lined with parchment paper.
  3. Place the 2 beaten eggs in one shallow dish and the panko breadcrumbs in another shallow dish.
  4. Dredge each potato croquette first in the beaten egg, allowing excess to drip off, then roll thoroughly in the panko breadcrumbs, pressing gently to adhere.
  5. Chill the breaded croquettes in the refrigerator for at least 30 minutes. This helps them hold their shape during frying.
  6. Pour vegetable oil into a deep, heavy-bottomed pot or Dutch oven to a depth of about 2 inches. Heat the oil to 350°F (175°C). Use a thermometer to monitor the temperature.
  7. Carefully place 4 to 5 croquettes into the hot oil, ensuring you do not overcrowd the pot. Fry for 3 to 4 minutes, turning occasionally, until they are deep golden brown and crispy on all sides.
  8. Remove the croquettes with a slotted spoon and place them on a wire rack set over paper towels to drain excess oil.
  9. Serve the crispy potato croquettes immediately as a savory potato appetizer or side dish.

Notes

  • For an Italian twist, add 1 teaspoon of dried oregano and 1/4 cup of finely chopped fresh basil to the potato mixture.
  • If you prefer baked potato croquettes, spray them lightly with cooking spray and bake at 400°F (200°C) for 15-20 minutes, flipping halfway, until golden.
  • If you are making air fryer potato croquettes, cook them at 380°F (195°C) for 10-12 minutes, shaking the basket halfway through.

Nutrition

Find it online: https://cravybite.link/crispy-cheesy-mashed-potato-croquettes/