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

A stack of golden brown, crispy potato croquettes with one broken open showing the soft interior.
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Make these golden, crispy potato croquettes using your leftover mashed potatoes. They feature a creamy, cheesy center and a satisfying crunch, perfect as a party appetizer or side dish.

Ingredients

Scale
  • 3 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
  • 1/2 cup shredded cheddar cheese
  • 1/4 cup finely chopped cooked 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 gently until just combined.
  2. Stir in the shredded cheddar cheese and optional ham or bacon. Do not overmix.
  3. Place the flour, beaten eggs, and panko breadcrumbs into three separate shallow dishes.
  4. Take about 2 tablespoons of the potato mixture and form it into a small log or oval shape (about 1.5 inches long).
  5. Dredge each croquette first in the flour, shaking off any excess.
  6. Dip the floured croquette into the beaten egg, allowing excess to drip off.
  7. Roll the croquette thoroughly in the panko breadcrumbs, pressing lightly to adhere. Place the coated croquettes on a baking sheet lined with parchment paper.
  8. Chill the formed croquettes in the refrigerator for at least 30 minutes. This helps them hold their shape during frying.
  9. 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.
  10. Carefully place 4-5 croquettes into the hot oil, ensuring you do not overcrowd the pot.
  11. Fry for 3 to 4 minutes, turning occasionally, until they are deep golden brown and crispy on all sides.
  12. Remove the croquettes with a slotted spoon and place them on a wire rack lined with paper towels to drain excess oil.
  13. Serve the crispy potato croquettes immediately as a savory potato appetizer or side dish.

Notes

  • For the crispiest exterior, ensure your mashed potatoes are cold before shaping.
  • If you prefer a baked potato croquettes version, spray them lightly with cooking spray and bake at 400°F (200°C) for 15-20 minutes, flipping halfway, until golden.
  • For an Italian potato snacks variation, add 1 teaspoon of dried oregano and 1/2 teaspoon of garlic powder to the potato mixture.

Nutrition

Find it online: https://pureplatepath.com/potato-croquettes-recipe-crispy-cheesy/