Ultimate Crispy & Cheesy Potato Croquettes (Uses Leftover Mashed Potatoes)
Make the best homemade potato croquettes using leftover mashed potatoes. These easy potato croquettes feature a creamy, cheesy interior and a perfectly crispy, golden brown exterior, ideal for an appetizer or side dish.
- Prep Time: 20 min
- Cook Time: 15 min
- Total Time: 65 min
- Yield: About 18 croquettes 1x
- Category: Appetizer
- Method: Frying
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 4 cups leftover mashed potatoes (cold)
- 1 cup shredded sharp cheddar cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup all-purpose flour
- 2 large eggs, lightly beaten
- 1 1/2 cups panko breadcrumbs
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Vegetable oil, for frying (about 3 cups)
Instructions
- Combine the cold mashed potatoes, cheddar cheese, and Parmesan cheese in a medium bowl. Mix gently until just combined. Do not overmix.
- Place the flour, beaten eggs, and panko breadcrumbs into three separate shallow dishes. Season the flour lightly with salt and pepper.
- Take about 2 tablespoons of the potato mixture and shape it into a small log or ball, about 2 inches long. You can use a small cookie scoop for uniform size.
- Dredge each croquette first in the seasoned flour, shaking off any excess.
- Dip the floured croquette into the beaten egg, allowing excess to drip off.
- Roll the croquette thoroughly in the panko breadcrumbs until completely coated. Press lightly to help the crumbs adhere. Place the coated croquettes on a baking sheet lined with parchment paper.
- Chill the shaped croquettes in the refrigerator for at least 30 minutes. This step helps them hold their shape during frying.
- Heat about 2 inches of vegetable oil in a deep, heavy-bottomed pot or Dutch oven to 350°F (175°C). Use a thermometer to monitor the temperature.
- 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.
- Remove the crispy potato croquettes with a slotted spoon and place them on a wire rack set over a paper towel-lined plate to drain excess oil. Sprinkle lightly with salt immediately after removing from the oil.
- Serve your crunchy snacks warm.
Notes
- For air fryer potato croquettes: Preheat your air fryer to 380°F (195°C). Lightly spray the chilled, breaded croquettes with cooking spray. Cook for 10 to 12 minutes, flipping halfway through, until golden and crunchy.
- If your mashed potatoes are too soft, add 1 to 2 tablespoons of flour to the mixture to help bind them.
- You can substitute ham and cheese potato croquettes by adding 1/2 cup of finely diced cooked ham to the potato mixture before shaping.
Nutrition
- Serving Size: 3 croquettes
- Calories: 320
- Sugar: 2
- Sodium: 450
- Fat: 18
- Saturated Fat: 8
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 3
- Protein: 8
- Cholesterol: 65