Crispy Potato Cheese Croquettes: Classic Appetizer Recipe
Potato Cheese Croquettes are a timeless appetizer everyone loves. They have a crisp, golden exterior that gives way to a soft, cheesy center. Perfect for gatherings, family dinners, or just a satisfying snack.
This recipe keeps things classic, using simple ingredients to deliver reliable results every time. With a few pantry staples and your choice of cheese, you can create croquettes that feel special without being complicated. Serve them hot and fresh with your favorite dipping sauce and watch them disappear.
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Why You Will Love This Recipe
- Classic, crowd-pleasing flavor with a crisp shell and melty center.
- Perfect for parties, family dinners, or casual get-togethers.
- Flexible – fry, bake, or air fry depending on your mood.
- Ideal for using leftover mashed potatoes.
- Easily customizable with cheese and spice variations.
Step-by-step Instructions
Step 1: Place peeled potatoes in a large pot of salted water. Boil until fork-tender, then drain well immediately.
Step 2: While still warm, mash the potatoes thoroughly with no lumps. Add salt to taste and the all-purpose flour. Mix until you have a cohesive dough that’s easy to shape without sticking too much.
Step 3: Take a portion of the potato dough and flatten it in your palm. Place a small cube of cheese in the center, then carefully enclose it. Roll into a smooth ball, making sure the cheese is completely sealed inside.
Step 4: In a shallow bowl, whisk together eggs, milk, flour, salt, black pepper, and paprika to make the batter. Place breadcrumbs in a separate dish. Dip each potato ball into the batter, then roll in breadcrumbs until evenly coated.
Step 5: Heat oil in a deep fryer or heavy-bottomed pot. Fry the croquettes in small batches for 2 to 3 minutes each, or until golden brown and crisp. Remove with a slotted spoon and drain on paper towels.
Troubleshooting Tips
- If the dough is too wet and sticky, add more flour a little at a time until it holds its shape easily when formed into balls.
- To prevent the cheese from leaking out during frying, make sure to seal the edges of the potato dough carefully around the cheese and chill the shaped croquettes before frying.
- If the exterior turns out soggy instead of crisp, check that the oil is at the correct temperature and avoid overcrowding the pot, which can lower the heat too much.
- Bake at 400℉ until golden brown for a lighter option. Air fry at 375℉ for 8-10 minutes after brushing with oil.
Serving Suggestions
Serve these Potato Cheese Croquettes hot with your favorite dipping sauces like spicy mayo or garlic aioli. They also work well with sides such as air fryer jacket potatoes or accordion potatoes for a complete meal. For even more snack options, try them alongside potato fritters or crispy potato cheese sticks.
Make-Ahead and Freezing Instructions
Shape and bread the croquettes, then freeze them in a single layer on a baking sheet. Once frozen, transfer to an airtight container or freezer bag. To cook from frozen, fry directly in hot oil, adding 1-2 extra minutes to the cooking time.
This method makes them perfect for planning ahead, letting you serve fresh, hot potato cheese croquettes with minimal effort.
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Ingredients
For the Croquettes
- 6 medium potatoes about 2 pounds, peeled
- Salt to taste
- 1 cup all-purpose flour
- 10 ounces mozzarella cheese cut into small cubes
- Oil for deep frying
For the Coating
- 2 large eggs
- 3 tablespoons milk
- ½ cup all-purpose flour
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
- 1-1½ cups bread crumbs panko or regular
Instructions
- Place the peeled potatoes in a large pot of salted water. Bring to a boil and cook until fork-tender. Drain well. While still warm, mash thoroughly until smooth with no lumps.
- Add salt and flour to the mashed potatoes. Mix well until a smooth, cohesive dough forms. Lightly flour your hands to prevent sticking.
- Take a small portion of the potato dough and flatten it in your palm. Place a cheese cube in the center. Enclose the cheese completely and roll into a smooth ball. Repeat with the remaining dough and cheese.
- In a large shallow bowl, whisk together the eggs, milk, flour (for a thicker coating), salt, black pepper, and paprika. Place bread crumbs in a separate shallow dish.
- Dip each potato ball into the egg mixture, ensuring it is evenly coated. Roll it in the bread crumbs until fully covered. Press lightly to help the crumbs adhere.
- Heat oil in a deep fryer or heavy-bottomed pot to 350℉. Fry croquettes in small batches for 2–3 minutes each, or until golden brown and crispy. Do not overcrowd the pot.
- Remove with a slotted spoon and drain on a paper towel-lined plate. Let cool slightly before serving with your favorite dipping sauce.
Notes
- For best results, use starchy potatoes like Russet or Yukon Gold for a smooth mash.
- Make sure to seal the potato dough well around the cheese to prevent leaking during frying. Chilling the formed croquettes before frying helps them hold their shape.
- Panko breadcrumbs give an extra-crispy finish, but regular breadcrumbs work fine.
- To freeze, shape and bread the croquettes, then freeze in a single layer before storing in an airtight container. Fry directly from frozen, adding 1–2 extra minutes.
