How to Make Delicious Potato Cheese Croquettes – These cheesy potato croquettes make the perfect side dish or appetizer. Chewy, soft and crispy these croquettes are great for dipping but don’t feel any pressure to dip them, they are super flavorful so they can also be eaten on their own.
Soft billowy mashed potatoes are mixed with savory cheese and then wrapped in breadcrumbs and fried to perfection. Yum.
Potato croquettes originated in France during the 18th century. They are often served as an appetizer or side dish, Croquettes are very versatile and can be prepared with many different proteins, if desired, or plain as written in this recipe. The one constant, however, is that they all will contain mashed potatoes that have been coated in breadcrumbs and fried until crispy and golden brown.
Prep time: 45 minutes
Cook time: 40 minutes
Serves: 4
Cheesy Potato Croquettes Recipe
In case you aren’t familiar with potato croquettes, they originated in France during the 18th century, often served as an appetizer or side dish.
Potato croquettes are very versatile and can be prepared with many different fillings whether it be herbs, cheese, mashed beans, or even diced ham or bacon. But I have to say they taste pretty great on their own as well.
Why You’ll Love These Potato Cheese Croquettes
Cheesey Crispy pieces of fried potatoes mashed potatoes. An airy and light side dish or tasty snack. Potatoes are deliciously perfect dipped in marinara sauce or even Ranch dressing.
Recipe Ingredients to Make Potato Croquettes
- Russet potatoes – We always use russet potatoes to make these croquettes, but you can use any potato and the recipe will work out fine.
- Egg yolk – The egg yolk helps bind the potatoes. We use organic eggs.
- Parsley – use fresh parsley, don’t use dried if you don’t have to.
- Parmesan cheese – I used freshly grated Parmesan cheese as it tastes way better than the shelf-stable cheese.
- Mozzarella cheese – Any kind of mozzarella cheese is good, regular or low fat just cut it into cubes.
- Eggs – use large white organic eggs but any kind of eggs will work.
- Breadcrumbs – You can use store-bought breadcrumbs or make your own.
- Salt and black pepper – add a touch of salt and pepper to enhance the flavor.
- Vegetable oil for frying – use vegetable oil to fry these potato croquettes.
Optional for Serving:
For Dipping: Marinara Sauce, Garlic Aioli, and or Sour Cream
Helpful Tools to Make Potato Cheese Croquettes
Measuring cups and spoons
- Potato ricer
- Skillet
- Mixing bowl
- Saucepan
How To Make Potato Cheese Croquettes
Prep time: 45 minutes
Cook time: 40 minutes
Serves: 4
STEP 1. Place unpeeled potatoes in a large pot and cover with cold water. Generously season the water with salt and bring it to a boil. Cook until potatoes are fork-tender, 25-35 minutes, depending on size.
STEP 2. Drain potatoes and cool slightly. When cool enough to handle, peel the potatoes and pass them through a ricer into a large mixing bowl. Alternatively, potatoes may be mashed with a potato masher. Note the texture may not be as smooth.
STEP 3. Add egg yolk. Mix and add fresh parsley, parmesan, and cubed mozzarella. Mix well and shape into 8 oval croquettes. Arrange the croquettes on a small baking sheet lined with parchment paper. Place in the refrigerator for 30 minutes.
STEP 4. In a medium saucepan, heat one inch of vegetable oil to 350˚F.
STEP 5. Prepare a breading station: In one shallow dish beat two eggs. Place breadcrumbs in a second shallow dish.
STEP 6. Generously, season the eggs and the breadcrumbs with salt and pepper, to taste.
STEP 7. Roll each croquette into the beaten eggs. Let excess egg drip off and then dredge in the breadcrumbs, pressing lightly so the breadcrumbs will stick to the croquettes.
STEP 8. Fry the croquettes, a few at a time, in the hot oil until golden-brown and crisp on all sides, approximately 3-4 minutes. Do not crowd the pan with the oil. Allow oil to return to 350˚F before adding next batch of croquettes.
STEP 9. Remove from oil as they are ready. Place the croquettes on a paper towel to soak up any excess oil.
Serve immediately with desired dipping sauces.
Variations of Potato Croquettes
- You can easily change up the cheese in this recipe. Try an old or smoked cheddar instead of mozzarella.
- Top the croquettes with chives or green onions.
- Use seasoned or panko breadcrumbs instead of regular breadcrumbs. Even gluten free breadcrumbs will work.
Tips & Tricks
- Don’t skip the 30 minutes in the refrigerator. This makes the potato much easier to handle.
- You can even make the mashed potatoes the day before and place them in the fridge overnight. Or if you have leftover mashed potatoes this is the perfect way to repurpose them.
How to Store Potato Croquettes
Potato croquettes can be stored in an airtight container in the fridge for 3-4 days.
FAQs
What are potato croquettes made of?
Potato croquettes are made from mashed potatoes that have been rolled in breadcrumbs and fried. They can be modified to add herbs, vegetables, or meat but the one constant, however, is that they all will contain mashed potatoes that have been coated in breadcrumbs and fried until crispy and golden brown.
What oil is best for frying potato cheesecroquettes?
Vegetable, canola, or peanut oil all work well for frying potato croquettes.
Can I make these cheesy croquettes in the oven?
Though traditionally fried it is possible to make the croquettes in the oven. You can place them on a greased cookie sheet in the oven and bake until the tops turn golden brown and then flip to bake until the other side turns brown.
Your Family will love these Potato Cheese Croquettes for Side Dish or Snack
- 1 lb. russet potatoes
- 1 large egg yolk
- 1/2 cup fresh parsley chopped
- 1/4 cup parmesan cheese finely grated
- 5 oz. mozzarella cheese diced in 1/4” cubes
- 2 large eggs
- 1 cup breadcrumbs
- sea salt and black pepper to taste
- Vegetable oil for frying
- Optional for Serving:
- Marinara Sauce Garlic Aioli, and/or Sour Cream – For Dipping
-
Place unpeeled potatoes in a large pot and cover with cold water. Generously season the water with salt and bring to a boil. Cook until potatoes are fork-tender, 25-35 minutes, depending on size.
-
Drain potatoes and cool slightly. When cool enough to handle, peel the potatoes and pass through a ricer into a large mixing bowl. Alternatively, potatoes may be mashed with a potato masher. Note the texture may not be as smooth.
-
Add egg yolk. Mix and add fresh parsley, parmesan, and cubed mozzarella. Mix well and shape into 8 oval croquettes. Arrange the croquettes on a small baking sheet lined with parchment paper. Place in the refrigerator for 30
-
In a medium saucepan, heat one inch of vegetable oil to 350˚F.
-
Prepare a breading station: In one shallow dish beat two eggs. Place breadcrumbs in a second shallow dish.
-
Generously, season the eggs and the breadcrumbs with salt and pepper, to taste.
-
Roll each croquette into the beaten eggs. Let excess egg drip off and then dredge in the breadcrumbs, pressing lightly so the breadcrumbs will stick to the croquettes.
-
Fry the croquettes, a few at a time, in the hot oil until golden-brown and crisp on all sides, approximately 3-4 minutes. Do not crowd the oil. Allow oil to return to 350˚F before adding next batch of croquettes.
-
Remove from oil as they are ready and place on paper towel.
-
Serve immediately with desired dipping sauces.
You Will Love Some Of our Other Tasty Potato Recipe:
Bacon Cheddar Potato Skins
Air Fryer Potato Wedges
Cast Iron Skillet Roasted Potatoes
