Cheesy Potato Croquettes

These cheesy potato croquettes are the ultimate comfort snack that pairs crispy golden crust with a warm, creamy center. Perfect for sharing or enjoying on your own, they bring a delightful blend of cheese and savory spices wrapped in a crunchy coating.

I first made these croquettes for a casual game night and was amazed how fast they disappeared. Now they are a go-to appetizer whenever I want something cozy but satisfying.

Ingredients You Need

• Two cups cold mashed potatoes: provide the creamy base using leftover potatoes works wonderfully
• One cup shredded cheddar cheese: brings sharp melty goodness opt for a medium or sharp variety for best flavor
• Quarter cup chopped green onions: adds freshness and mild bite choose firm bright green stalks
• Half teaspoon garlic powder and half teaspoon onion powder: introduce savory aroma measure carefully to balance flavor
• Salt and pepper: adjust seasoning to taste freshly ground pepper is ideal
• One cup all-purpose flour: helps the coating stick and forms a dry layer before dipping
• Two large eggs beaten: create a moist binding layer for the breadcrumbs
• One and a half cups breadcrumbs: supply the signature crispiness panko yields extra crunch regular breadcrumbs work too
• Vegetable oil for frying: choose an oil with a high smoke point like canola or sunflower

Detailed Cooking Directions

Build The Mixture:

In a large bowl combine cold mashed potatoes shredded cheddar cheese chopped green onions garlic powder onion powder salt and pepper. Mix thoroughly until everything is smooth and evenly distributed making sure the cheese is well incorporated.

Shape And Chill:

Form the potato mixture into small logs or balls roughly the size of golf balls. Place them on a tray lined with parchment or a clean surface and refrigerate for 10 minutes. This step firms up the croquettes making them easier to bread.

Set Up Breading Station:

Arrange three small bowls one with flour one with beaten eggs and one with breadcrumbs. This organized setup helps you coat each croquette properly.

Coat With Texture:

Roll each croquette first in the flour. Shake off any excess then dip into beaten eggs and finally coat evenly with breadcrumbs. Press gently to ensure the coating adheres well for maximum crunch.

Heat And Fry:

Warm vegetable oil in a deep skillet over medium heat. Once the oil is hot but not smoking carefully fry the croquettes in batches. Turn occasionally for even browning until they are golden and crispy all around about 3 to 4 minutes per batch.

Drain And Serve:

Use a slotted spoon to remove croquettes from the oil and place them on paper towels to drain excess oil. Serve hot alongside your favorite dipping sauce for a perfect appetizer moment.

My favorite part is the green onions their mild sharpness balances the richness perfectly. Once during a family reunion these were the star appetizer sparking smiles and plenty of second helpings.

Smart Storage Tips

Store leftover croquettes in an airtight container in the fridge for up to two days. Reheat in a hot oven or air fryer to regain their crispiness instead of microwaving which can make them soggy. For longer storage freeze uncooked croquettes on a tray then transfer to a freezer bag and fry directly from frozen for convenience.

Ingredient Variations

Swap cheddar for mozzarella or pepper jack for a different cheese experience that changes the flavor profile. Add finely diced cooked bacon or ham into the potato mixture for a smoky touch. Fresh herbs like parsley or chives can be folded in to brighten flavors further making these croquettes uniquely yours.

Perfect Pairing Ideas

Serve with tangy tomato ketchup or smoky barbecue sauce to complement the cheesy center. A creamy garlic aioli or sour cream dip adds luxurious creaminess and a hint of zest. Pair with a crisp green salad or coleslaw to balance the fried indulgence with fresh crunch.

Enjoy these croquettes fresh for best texture and flavor but remember they can be prepared ahead for convenience and quick entertaining.

Frequently Asked Questions

→ What type of cheese works best?

Sharp cheddar cheese adds a rich, tangy flavor and melts smoothly, creating a creamy texture inside the croquettes.

→ Can I use fresh potatoes instead of mashed?

It's best to use cold mashed potatoes to ensure the mixture binds well and croquettes hold their shape during frying.

→ What oil is recommended for frying?

Vegetable oil is ideal for frying as it withstands high heat and provides a neutral flavor that lets the croquettes shine.

→ How do I achieve a crispy coating?

Coating the croquettes in flour, then beaten eggs, followed by breadcrumbs ensures a crunchy, golden-brown exterior after frying.

→ Can these be baked instead of fried?

While frying delivers the crispiest results, baking at high heat until golden can be a lighter alternative, but the texture will differ slightly.

→ How long can leftover croquettes be stored?

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in the oven or an air fryer for best crispness.