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The Ultimate Crispy & Cheesy Potato Croquettes (Using Leftover Mashed Potatoes)

Close-up of three golden brown, crispy potato croquettes stacked, with the top one broken open revealing a gooey, melted cheese center.
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I’m Alex, and I want to show you how to make the best potato croquettes. These bites deliver a perfectly golden crispy exterior and a soft, cheesy interior every time. They are ideal for using up leftover mashed potatoes and make a fantastic appetizer or side dish.

Ingredients

Scale
  • 4 cups leftover mashed potatoes (cold)
  • 1/2 cup all-purpose flour
  • 2 large eggs, beaten
  • 1 cup panko breadcrumbs
  • 1/2 cup grated Parmesan cheese, plus more for filling
  • 1 cup shredded mozzarella or cheddar cheese
  • 1/4 cup finely chopped ham or bacon (optional)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Vegetable oil, for frying

Instructions

  1. In a medium bowl, combine the cold mashed potatoes, Parmesan cheese, salt, and pepper. Mix well until just combined.
  2. If using, gently fold in the chopped ham or bacon.
  3. Place the shredded mozzarella or cheddar cheese into small cubes or pinches. Take about 2 tablespoons of the potato mixture, flatten it in your palm, place a small piece of cheese in the center, and carefully wrap the potato around the cheese to form a tight cylinder or ball shape. Repeat until all the mixture is used.
  4. Set up a standard breading station: Place the flour in one shallow dish, the beaten eggs in a second dish, and the panko breadcrumbs in a third dish.
  5. Dredge each potato croquette first in the flour, shaking off excess. Dip it completely into the egg mixture. Finally, roll it thoroughly in the panko breadcrumbs, pressing gently so the crumbs adhere well. This double coating helps achieve maximum crispiness.
  6. Place the coated croquettes on a baking sheet lined with parchment paper and chill them in the refrigerator for at least 30 minutes. Chilling helps them hold their shape during frying.
  7. Pour vegetable oil into a deep, heavy-bottomed pot or deep fryer to a depth of about 2 inches. Heat the oil to 350°F (175°C). Use a thermometer to monitor the temperature; maintaining this heat is key for a golden, crispy outside without burning.
  8. Carefully place 3 or 4 croquettes into the hot oil, ensuring you do not overcrowd the pot. Fry for 3 to 4 minutes, turning occasionally, until they are deep golden brown and crispy on all sides.
  9. Use a slotted spoon to remove the croquettes and place them on a wire rack set over a paper towel-lined plate to drain excess oil.
  10. Serve your crispy potato croquettes immediately while the cheese inside is still gooey.

Notes

  • For an Italian twist, add 1 teaspoon of dried oregano and 1/2 teaspoon of garlic powder to the potato mixture and use mozzarella cheese for the filling.
  • If you prefer baking or air frying, lightly spray the coated croquettes with cooking spray and bake at 400°F (200°C) for 15-20 minutes, flipping halfway, or air fry at 375°F (190°C) for 10-12 minutes. They will be less rich than deep-fried but still satisfying.
  • These are best made with cold, day-old mashed potatoes; fresh, warm potatoes are too soft to shape properly.

Nutrition

Find it online: https://www.purecookingjoy.com/potato-croquettes-ultimate-crispy-cheesy-recipe/

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