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Crunchy outside meets melty cheesy inside in these potato croquettes. They’re a cozy snack that’s great to share or munch on solo. The mix of cheese and savory spices wrapped in a crisp shell is seriously satisfying.
I whipped these up for a relaxed game night and watched them vanish fast. Now they’re my go-to snack when I want something comforting and tasty.
What You’ll Need
- 2 cups cold mashed potatoes: a smooth, creamy base leftover stuff works well
- 1 cup shredded cheddar: sharp or medium cheese melts nicely and adds flavor
- Green onions, 1/4 cup chopped: for a fresh, mild kick pick firm green stalks
- 1/2 tsp garlic powder and 1/2 tsp onion powder: bring savory depth use measured amounts
- Salt and pepper: season to your liking fresh black pepper is best
- 1 cup all-purpose flour: helps breadcrumbs stick and dries out the surface a bit
- 2 large eggs, beaten: moistens and binds the coating
- 1 1/2 cups breadcrumbs: crunchy coating panko works great but regular works too
- Vegetable oil for frying: pick something with a high smoke point like canola or sunflower
How To Cook
- Mix Everything Up:
- Grab a big bowl and toss in cold mashed potatoes, shredded cheddar, chopped green onions, garlic powder, onion powder, salt, and pepper. Stir well so it's all smooth and the cheese spreads evenly.
- Make Shapes And Chill:
- Roll the mix into small balls or logs about golf ball size. Put them on parchment or a clean tray and chill in the fridge for 10 minutes. This makes them firm and easier to cover.
- Prep Your Coating Setup:
- Line up three small bowls: one with flour, one with beaten eggs, and one with breadcrumbs. This keeps the process speedy and neat.
- Coat Each Piece:
- Roll each ball in flour first. Shake off the extra. Then dip it in eggs and finally coat with breadcrumbs. Press gently to make sure the crumbs stick and create a crunchy crust.
- Heat Oil And Fry:
- Heat vegetable oil in a deep pan over medium heat. When hot but not smoking, carefully fry croquettes in batches. Turn them to brown evenly until golden and crispy all over, about 3 to 4 minutes per batch.
- Drain And Eat:
- Use a slotted spoon to take croquettes out and place them on paper towels to soak up oil. Serve warm with your favorite dipping sauce for a tasty start to any meal.
The green onions are my favorite part. Their mild sharpness cuts through the richness just right. At a family get-together, these became the hit and people kept going back for more.
Easy Storage
If you have leftovers, pop them in an airtight container in the fridge for up to two days. To keep ‘em crispy, reheat in the oven or air fryer. Avoid microwaves since they tend to make croquettes soggy. For freezing, put uncooked croquettes on a tray first, then move to a freezer bag. Fry them straight from frozen when you want a quick snack.
Tweak The Ingredients
Switch out cheddar for mozzarella or pepper jack if you want a different spin on cheese flavor. You could also toss in some finely chopped cooked bacon or ham for a smoky twist. Fresh herbs like parsley or chives can be mixed in to brighten the taste and make these your own.
Best Things To Serve With
These croquettes taste best fresh but you can make them ahead to save time and make hosting easier.
Frequently Asked Cooking Questions
- → What type of cheese works best?
Sharp cheddar brings a bold flavor and melts nicely, giving the croquettes a smooth, creamy inside.
- → Can I use fresh potatoes instead of mashed?
Using cold mashed potatoes is best because it helps the croquettes stick together and keep their shape while frying.
- → What oil is recommended for frying?
Vegetable oil is great since it handles high heat well and doesn’t overpower the croquette’s flavor.
- → How do I achieve a crispy coating?
First cover the croquettes in flour, then dip in beaten eggs, and finally coat with breadcrumbs for a golden, crunchy crust after frying.
- → Can these be baked instead of fried?
Baking at a high temperature can work if you want a lighter version, but frying gives the crispiest crust and best texture.
- → How long can leftover croquettes be stored?
Keep the extras in an airtight container in the fridge for up to two days. Heat them in the oven or air fryer to bring back the crunch.