The Ultimate Crispy Mashed Potato Croquettes
Make perfect potato croquettes with a golden, crispy exterior and a creamy, cheesy interior. This recipe uses leftover mashed potatoes to create a satisfying appetizer or side dish.
- Prep Time: 20 min
- Cook Time: 15 min
- Total Time: 65 min
- Yield: 12 servings 1x
- Category: Appetizer
- Method: Deep Frying
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 3 cups cold, leftover mashed potatoes
- 1 cup shredded sharp cheddar cheese
- 1/2 cup diced cooked ham (optional, for ham and cheese potato croquettes)
- 1/4 cup all-purpose flour
- 2 large eggs, beaten
- 1 1/2 cups panko breadcrumbs (for extra crispy potato croquettes)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Vegetable oil, for frying
Instructions
- In a bowl, gently combine the cold mashed potatoes, shredded cheddar cheese, and diced ham (if using). Mix just until combined; do not overmix.
- Place the flour, beaten eggs, and panko breadcrumbs into three separate shallow dishes. Season the flour lightly with salt and pepper.
- Scoop about 2 tablespoons of the potato mixture and shape it into a small log or cylinder shape, about 2 inches long. This is your homemade croquette.
- Dredge each potato croquette first in the seasoned flour, shaking off any excess.
- Dip the floured croquette completely into the beaten egg. Let any excess drip off.
- Roll the egg-coated croquette thoroughly in the panko breadcrumbs, pressing lightly to make sure the crumbs adhere well to all surfaces. This step creates the crunchy potato appetizer crust.
- Place the breaded croquettes on a baking sheet lined with parchment paper. Chill them in the refrigerator for at least 30 minutes. Chilling helps them hold their shape during frying.
- Pour vegetable oil into a deep, heavy-bottomed pot or Dutch oven to a depth of about 2 inches. Heat the oil to 350°F (175°C). Use a thermometer to monitor the temperature for best results.
- Carefully place 4 to 5 croquettes into the hot oil, ensuring you do not overcrowd the pot.
- Fry for 3 to 4 minutes, turning occasionally, until the potato croquettes are deep golden brown and crispy on all sides.
- Use a slotted spoon to remove the croquettes from the oil and place them on a wire rack set over paper towels to drain excess oil.
- Serve the crispy potato croquettes immediately as a savory potato snack or party finger food.
Notes
- For the best texture, your mashed potatoes must be cold. Warm potatoes will make the mixture too soft to shape properly.
- If you prefer an Italian potato croquettes style, add 1 teaspoon of dried oregano and 1/4 cup of grated Parmesan cheese to the potato mixture before chilling.
- If you do not want to fry, you can bake these at 400°F (200°C) for 15-20 minutes, flipping halfway, until golden. Frying yields a superior crispy exterior.
Nutrition
- Serving Size: 2 croquettes
- Calories: 280
- Sugar: 2
- Sodium: 450
- Fat: 15
- Saturated Fat: 7
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 28
- Fiber: 2
- Protein: 9
- Cholesterol: 65