Dreaming of crispy, melty bites that practically disappear as soon as they’re set on the table? Cheese Potato Croquettes are your answer! This irresistible snack combines the fluffy comfort of mashed potatoes with gooey cheddar and a sharp hint of Parmesan, all tucked inside a golden, crunchy shell. Whether you’re planning to impress at your next dinner party or just satisfy late-night cravings, these crowd-pleasers transform simple ingredients into a dish you’ll want to make again and again. Get ready for compliments—you may want to double the batch!
Ingredients You’ll Need
Don’t let the short ingredient list fool you—each element brings its own delightful magic to the Cheese Potato Croquettes. Every component is essential: think creamy potatoes, sharp cheeses, and the irresistible crunch of panko. Here’s what you’ll need and why it matters:
- Mashed potatoes (2 cups): The creamy base that gives these croquettes their heavenly texture. Use leftovers to save time!
- Shredded cheddar cheese (1 cup): For melty richness and that classic cheesy pull everyone loves.
- Grated Parmesan cheese (1/4 cup): Adds a salty, nutty kick that deepens the flavor profile.
- Chopped green onions (1/4 cup): These bring a pop of color and fresh, savory lift to the mix.
- Garlic powder (1/2 teaspoon): To subtly amplify the savory notes—no need to mince fresh garlic!
- Salt (1/2 teaspoon): Essential for rounding out all the flavors—taste the mixture before frying to find your perfect balance.
- Black pepper (1/4 teaspoon): Just enough for warmth and zip without overwhelming the croquettes.
- Large egg, beaten (1): Binds the filling and helps it hold together through shaping and frying.
- All-purpose flour (1/2 cup): The first barrier in your crispy coating—helps the egg and breadcrumbs stick beautifully.
- Breadcrumbs, preferably panko (1 cup): For that super-crunchy exterior; panko makes the difference!
- Large eggs, for coating (2): Act as the glue between flour and breadcrumbs, ensuring a flawless crust.
- Vegetable oil, for frying: Go for a neutral oil with a high smoke point to get that perfectly bubbled, golden exterior.
How to Make Cheese Potato Croquettes
Step 1: Prepare the Filling
In a large bowl, combine your creamy mashed potatoes, sharp cheddar, nutty Parmesan, fresh green onions, aromatic garlic powder, salt, pepper, and one beaten egg. The mixture should be smooth but not overly wet; this step sets the stage for that signature fluffy-cheesy interior. Give everything a thorough mix so each bite will have a bit of every flavor.
Step 2: Shape the Croquettes
With clean hands, scoop out generous tablespoons of the potato mixture and shape them into small logs or classic golf ball-sized rounds. Consistent size helps each Cheese Potato Croquette cook evenly and makes for a more impressive presentation on the plate.
Step 3: Set Up the Breading Station
Line up three shallow bowls: one with your flour, another with the two beaten eggs, and the third with panko breadcrumbs. This triple dip is the secret to locking in all that melted cheese and fluffy potato, ensuring each croquette emerges with an irresistible crunch.
Step 4: Bread the Croquettes
Roll each formed croquette fully in the flour, then dip into the beaten eggs, and finally coat in the panko. Press gently so the breadcrumbs adhere well. Take your time—this is where that glorious, golden crust really begins.
Step 5: Chill for Crispiness
Place all your breaded croquettes onto a baking sheet and pop them into the refrigerator for at least 30 minutes. This chill time helps firm them up, making them less likely to fall apart during frying and giving the breading extra staying power.
Step 6: Fry Until Golden
Heat about two inches of vegetable oil in a deep skillet over medium heat (aim for 350°F, a cooking thermometer is handy but not essential). Working in batches, fry the croquettes for 3 to 4 minutes per side until they’re deep golden and crisp. Don’t overcrowd the pan, as this keeps oil temperature steady and ensures a shatteringly crunchy crust. Drain briefly on paper towels.
How to Serve Cheese Potato Croquettes
Garnishes
Sprinkle your Cheese Potato Croquettes with a little extra green onion or fresh parsley for color and a pop of flavor. A dusting of grated Parmesan takes things up another notch. For dipping, set out bowls of tangy sour cream, spicy sriracha mayo, or classic ketchup.
Side Dishes
These croquettes are craveable on their own, but pairing them with a crisp, refreshing salad or a zesty coleslaw creates the perfect balance of richness and freshness. They’re also wonderful next to roasted vegetables or as a hearty addition to a brunch spread with eggs.
Creative Ways to Present
Pile Cheese Potato Croquettes high on a rustic serving board with a variety of dips for a relaxed, shareable appetizer. To make them party-worthy, skewer each croquette with a cocktail pick and arrange like savory lollipops. You can also tuck them into sliders for an unexpected twist.
Make Ahead and Storage
Storing Leftovers
Store any leftover croquettes in an airtight container in the fridge. They’ll keep their best texture and flavor for up to three days. Re-crisp in the oven before serving for maximum yum.
Freezing
To freeze, shape and bread the croquettes but skip frying. Lay them on a baking sheet and freeze until solid, then store in freezer bags. When you’re ready, fry directly from frozen—just add an extra minute or two to the cook time for perfect Cheese Potato Croquettes any night of the week.
Reheating
For the best results, reheat croquettes in a 350°F oven for 10–12 minutes until warmed through and crispy. Avoid the microwave if possible; it can make the coating soggy and undermine that glorious crunch.
FAQs
Can I use instant mashed potatoes?
Yes, in a pinch, instant mashed potatoes work! Just make sure they’re thick, not runny, for easy shaping and a sturdy croquette. Homemade or leftover mashed potatoes give the richest flavor, but don’t let that stop you from enjoying Cheese Potato Croquettes even on a busy weeknight.
Can I bake Cheese Potato Croquettes instead of frying?
Absolutely! Place breaded croquettes on a lined baking pan, spray or brush with a little oil, and bake at 400°F for about 20–25 minutes, flipping halfway. Baking produces a lighter crunch but still satisfies those cheesy cravings.
What other cheeses work well in croquettes?
If you’re feeling adventurous, try mozzarella for a lovely stretch, or add smoked gouda for depth. Feta or goat cheese can offer a tangy twist that pairs deliciously with the potato base.
How can I make these gluten-free?
Simply swap out the regular flour and panko for your favorite gluten-free versions. The results are just as crispy and satisfying—no one will guess the difference!
Can I prep Cheese Potato Croquettes ahead of time?
Definitely! Shape and bread the croquettes then refrigerate for up to a day, or freeze for longer storage. This makes them a fantastic make-ahead appetizer that’s ready to fry right before guests arrive.
Final Thoughts
If you’re searching for a recipe that wins hearts and disappears fast, Cheese Potato Croquettes are it. Trust me, once you taste their melty, crunchy charm, they’ll earn a permanent place in your recipe rotation. Try them out and enjoy every bite—you might just find yourself making them again before you know it!
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Cheese Potato Croquettes Recipe
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 12 croquettes
- Category: Appetizer
- Method: Frying
- Cuisine: European
- 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-brown delights will disappear fast!
Ingredients
Mashed Potatoes:
- 2 cups mashed potatoes
Cheese Mixture:
- 1 cup shredded cheddar cheese
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped green onions
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 large egg (beaten)
Coating:
- 1/2 cup all-purpose flour
- 1 cup breadcrumbs (preferably panko)
- 2 large eggs (for coating)
- vegetable oil (for frying)
Instructions
- Mix Ingredients: In a large bowl, combine mashed potatoes, cheddar cheese, Parmesan cheese, green onions, garlic powder, salt, pepper, and beaten egg. Blend well.
- Shape Croquettes: Form the mixture into small logs or balls, coat each in flour, egg, and breadcrumbs.
- Refrigerate: Chill croquettes for 30 minutes to set.
- Fry: Heat oil, fry croquettes until golden and crispy.
- Serve: Drain on paper towels and serve hot.
Notes
- Leftover mashed potatoes work well for this recipe.
- Enhance flavor with bacon bits or herbs.
- Croquettes can be shaped and frozen before frying.
Nutrition
- Serving Size: 1 croquette
- Calories: 145
- Sugar: 0.5 g
- Sodium: 230 mg
- Fat: 8 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 3.5 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 35 mg
