Description
These Crispy Cheese Potato Croquettes are golden, crunchy on the outside, and creamy with cheesy goodness on the inside. Perfect as a snack or appetizer, they combine fluffy mashed potatoes with sharp cheddar and Parmesan cheeses, coated in a crispy bread crumb crust and fried to perfection.
Ingredients
Scale
Potato Mixture
- 2 pounds (900g) potatoes, peeled and cut into chunks
- 1/2 cup (120ml) milk
- 1/4 cup (57g) butter, melted
- 1/4 cup (25g) all-purpose flour
- 1/2 cup (60g) grated cheddar cheese
- 1/4 cup (60g) grated Parmesan cheese
Breading and Frying
- 1 egg, beaten
- 1 cup (120g) bread crumbs
- Vegetable oil, for frying
Instructions
- Boil the Potatoes: Place the peeled and cut potato chunks into a large pot filled with cold water. Bring the water to a boil and cook the potatoes until they are tender and can be easily pierced with a fork, about 15 to 20 minutes.
- Mash the Potatoes: Drain the cooked potatoes thoroughly and return them to the pot. Mash them using a potato masher or fork until smooth and free of lumps.
- Add Milk and Butter: Stir in the milk and melted butter into the mashed potatoes until the mixture becomes creamy and well combined.
- Stir in Flour and Cheese: Gradually add the all-purpose flour into the potato mixture, stirring constantly to avoid lumps. Mix in the grated cheddar and Parmesan cheeses until evenly distributed throughout the mixture.
- Cool the Mixture: Transfer the potato mixture to a bowl and refrigerate it for at least 30 minutes to allow it to cool completely and firm up for easier shaping.
- Shape the Croquettes: Once cool, shape the potato mixture into 12 to 15 evenly sized croquettes, roughly oval or cylindrical in shape.
- Bread the Croquettes: Dip each croquette first into the beaten egg, coating fully, then roll it in the bread crumbs until well covered on all sides.
- Fry the Croquettes: Heat vegetable oil in a large skillet over medium heat to 350°F (175°C). Carefully place a few croquettes into the hot oil, ensuring not to overcrowd the pan. Fry them, turning occasionally, until they become golden brown and crispy on all sides, about 3 to 4 minutes.
- Drain and Serve: Remove the fried croquettes with a slotted spoon and let them drain on paper towels to remove excess oil. Serve hot alongside your favorite dipping sauce.
Notes
- Ensure potatoes are fully cooled before shaping to prevent croquettes from falling apart during frying.
- Do not overcrowd the pan when frying, as it lowers the oil temperature and results in soggy croquettes.
- You can keep shaped but uncooked croquettes refrigerated for up to 24 hours before frying.
- For extra flavor, add finely chopped herbs like parsley or chives into the potato mixture before shaping.
- Use fresh bread crumbs for a lighter, crispier crust; panko bread crumbs work well too.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Western
