Are you looking for a fun way to enjoy fresh potatoes or leftover mashed potatoes? This Cheesy Potato Croquettes recipe is a must-try!
If you’re having a get-together with friends and family, these easy potato croquettes are the perfect yummy starter! Your taste buds will certainly enjoy it if you also pair it with your favorite dip. This is another great way to enjoy the versatility of potatoes and an awesome treat to pair with your main course.
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What are Cheesy Potato Croquettes?
I love calling these cheesy potato balls! The crispy potato croquette originated in France during the 18th century. Croquettes are widely served as an appetizer or side dishes. Cheese Potato Croquettes are very versatile and can be prepared with many different proteins if desired.
If it’s your first time making them, you can also do it plainly as written in this recipe. A nice way to describe this recipe is that it will contain mashed potatoes that have been coated in breadcrumbs and fried until crispy and golden brown. Sounds yummy, right?
Kitchen Notes
- The potatoes may be mashed with a potato masher. But do note that the texture may not be as smooth.
- If you don’t want to cook this in a saucepan, using your air fryer is a great alternative! Spray the air fryer basket with oil and set it at 400 ºF. Cook the croquettes for 5-7 minutes or until it’s golden brown.
What To Serve with Cheesy Potato Croquettes
I highly recommend having any dipping sauce from this list with your cheese croquettes:
Ingredients for Cheesy Potato Croquettes
- 1 lb. russet potatoes
- 1 large egg yolk
- ½ c. fresh parsley, chopped
- ¼ c. parmesan cheese, finely grated
- 5 oz. mozzarella cheese, diced in 1/4” cubes
- 2 large eggs
- 1 c. breadcrumbs
- Sea salt and black pepper, to taste
- Vegetable oil, for frying
Supplies Used
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How To Make Cheesy Potato Croquettes
#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. Do this for 25-35 minutes, depending on size.
Step #2. Drain potatoes and cool slightly. When cool enough to handle, peel the potatoes. Place potatoes through a potato ricer into a large bowl and make sure to mash it well, especially the large chunks.
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.
#4. In a large saucepan, heat vegetable oil to 350˚F.
#5. Prepare a breading station: In one shallow dish, beat two large eggs. Place the bread crumbs in a second shallow dish.
#6. Generously, season the beaten egg mixture and the breadcrumbs with a generous pinch of salt and pepper.
#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.
#8. Fry the croquettes, a few at a time, in the hot oil until golden brown and crisp on all sides. Do this for approximately 3-4 minutes. Avoid crowding the oil and allow it to return to 350˚F before adding the next batch of croquettes.
#9. Remove from oil as they are ready and place on paper towels or a wire rack. Serve immediately with desired dipping sauces. Enjoy!
More Potato Recipes to Try
If you enjoyed these Cheesy Potato Croquettes, you might want to try a full recipe from this list:
- Roasted Potatoes
- Sweet Potato Soup
- Loaded Baked Potato Salad
- Delicious Scalloped Potatoes
- Roasted Greek-Style Lemon Potatoes
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Cheesy Potato Croquettes
Ingredients
- 1 lb. russet potatoes
- 1 large egg yolk
- 1/2 c. fresh parsley , chopped
- 1/4 c. parmesan cheese , finely grated
- 5 oz. mozzarella cheese , diced in 1/4” cubes
- 2 large eggs
- 1 c. breadcrumbs
- Sea salt and black pepper to taste
- Vegetable oil for frying
Instructions
- 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. Do this for 25-35 minutes, depending on size.
- Drain potatoes and cool slightly. When cool enough to handle, peel the potatoes. Place potatoes through a potato ricer into a large bowl and make sure to mash it well, especially the large chunks.
- 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.
- In a large saucepan, heat vegetable oil to 350˚F.
- Prepare a breading station: In one shallow dish, beat two large eggs. Place the bread crumbs in a second shallow dish.
- Generously, season the beaten egg mixture and the breadcrumbs with a generous pinch of salt and pepper.
- 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. Do this for approximately 3-4 minutes. Avoid crowding the oil and allow it to return to 350˚F before adding the next batch of croquettes.
- Remove from oil as they are ready and place on paper towels or a wire rack. Serve immediately with desired dipping sauces. Enjoy!
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