These Crispy Cheesy Potato Croquettes are filled with creamy mashed potatoes, Parmesan cheese, and a delicious mozzarella center, then coated in breadcrumbs and fried until perfectly golden brown! They’re crispy on the outside, soft and fluffy on the inside, with melted cheese that stretches when you pull them apart. This easy recipe is perfect for a party appetizer, an afternoon snack, or a cheesy side dish that the whole family will love!
If you love potatoes and cheese, you’re going to fall in love with this recipe! There’s a crunchy breadcrumb coating, a flavorful mashed potato filling, and plenty of gooey mozzarella cheese tucked right into the middle.
And the best part? You only need a handful of simple ingredients to make them!
I’ve always loved recipes that turn basic ingredients into something a little more special. Potatoes are one of those ingredients that you can prepare a hundred different ways, but combining them with two kinds of cheese and a crispy coating is definitely one of my favorites.
For this recipe, mashed potatoes are mixed with Parmesan cheese and garlic powder, then shaped around shredded mozzarella. Each croquette gets dipped in flour, beaten egg, and breadcrumbs before being fried in hot oil.
The result is a golden, crunchy potato croquette with a soft, cheesy center. Serve them warm with your favorite dipping sauce, and you’ve got an appetizer that’s perfect for sharing!
They’re also a great way to use leftover mashed potatoes. Instead of serving the same potatoes again, you can turn them into delicious little bites that taste completely different.
Whether you’re planning a holiday appetizer menu, looking for a fun game day snack, or simply craving something cheesy, these homemade potato croquettes are a recipe worth making!
Why you’ll love these potato croquettes
There are so many reasons to love this easy potato croquette recipe! It’s made with everyday ingredients, doesn’t require any special equipment, and the combination of crispy potatoes and melted cheese is hard to beat.
Here’s why I think you’ll love making them at home!
- Crispy outside, creamy inside. The breadcrumb coating fries up golden and crunchy, while the mashed potatoes stay soft and fluffy. It’s the perfect combination of textures in every bite.
- Filled with melted mozzarella cheese. Instead of mixing all of the cheese into the potatoes, mozzarella is tucked into the middle of each croquette. When they’re served warm, you get a delicious, stretchy cheese center!
- Made with simple ingredients. Potatoes, cheese, flour, breadcrumbs, and an egg are the main ingredients you’ll need. You probably already have several of them in your kitchen!
- Perfect for parties. These little potato bites are easy to serve as finger food. Arrange them on a platter with a couple of dipping sauces for a simple appetizer that everyone can enjoy.
- Easy to prepare ahead of time. You can shape and bread the croquettes in advance, then refrigerate them until you’re ready to fry.
- A delicious way to use leftover potatoes. If you have plain mashed potatoes in the fridge, this recipe is an easy way to turn them into something new.
I especially love that you can change up the cheese or seasonings depending on what you have available. Keep things simple with mozzarella and Parmesan, or add your favorite herbs for even more flavor!
Ingredients
Here I explain the best ingredients for making crispy cheesy potato croquettes, what each one does, and easy substitution options. For the exact ingredient measurements, see the recipe card at the bottom of this post.
Potatoes – you’ll need 3 large potatoes, boiled and mashed, for this recipe. I recommend using russet potatoes because their fluffy texture works really well for croquettes. Yukon Gold potatoes are another great option if you prefer a slightly creamier filling. Make sure the potatoes have cooled before preparing the croquettes.
Mozzarella cheese – this is what gives the croquettes their delicious melted cheese center! I recommend using low-moisture mozzarella, as it melts beautifully without adding too much liquid to the filling. You can use shredded mozzarella from a bag or shred a block of cheese at home. Freshly shredded mozzarella is my favorite for a smooth, melty center.
Parmesan cheese – adds a delicious, slightly salty flavor to the mashed potato mixture. I recommend freshly grated Parmesan for the best flavor, but you can also use pre-grated Parmesan if that’s what you have on hand. Unlike the mozzarella, this cheese gets mixed directly into the potatoes.
Egg – you’ll need one large egg to help the breadcrumbs stick to the outside of the croquettes. The egg acts as the middle layer between the flour and breadcrumbs, helping to create a coating that stays in place while frying.
All-purpose flour – used to coat the croquettes before dipping them into the beaten egg. This helps remove excess moisture from the surface and gives the egg something to stick to. You’ll need approximately ½ cup, although you might not use every bit of it.
Breadcrumbs – the secret to that delicious, crispy exterior! Regular breadcrumbs work great for this recipe and create an even, golden coating. You can also use panko breadcrumbs if you prefer an extra crunchy texture.
Garlic powder – adds a wonderful garlic flavor without introducing the extra moisture that comes from fresh garlic. Just ½ teaspoon gives the potatoes a delicious savory flavor that pairs perfectly with the cheese.
Salt and black pepper – used to season the mashed potatoes. Since Parmesan cheese already has a salty flavor, I recommend starting with a small amount of salt, then adjusting to taste before shaping the croquettes.
Oil for frying – choose a neutral-flavored oil with a relatively high smoke point, such as vegetable, canola, or sunflower oil. You’ll want enough oil to fry the croquettes evenly, and it should be heated to 350°F before adding them.
What are the best potatoes for croquettes?
I recommend using russet potatoes for this recipe.
Russet potatoes have a high starch content, which gives them a light and fluffy texture when mashed. They also tend to produce a potato mixture that’s easier to shape, especially when you avoid adding extra butter or milk.
Yukon Gold potatoes are another delicious option. They’re naturally creamy and have a slightly buttery flavor, which makes them great for potato croquettes.
The biggest thing to remember is that you don’t want the potatoes to contain too much moisture.
After boiling, drain them really well and allow the excess steam to escape before mashing. If you’re starting with leftover mashed potatoes, make sure they’re thick enough to hold their shape.
Very creamy mashed potatoes made with lots of milk or butter can be more difficult to roll into croquettes.
How to make crispy cheesy potato croquettes
Making homemade potato croquettes is easier than you might think! The process is simple, and once the mashed potatoes are prepared, you’ll just need to shape, bread, and fry them.
The instructions below walk you through each step, along with a few tips for getting perfectly golden croquettes with a melted cheese center.
Step 1: Prepare the potatoes
Start by boiling 3 large potatoes until they’re fork-tender. If you haven’t already cooked the potatoes, peel them, cut them into evenly sized chunks, and add them to a large pot of salted water.
Bring the water to a boil and cook for approximately 15-20 minutes, or until the potatoes are tender enough to mash easily with a fork.
Drain the potatoes thoroughly, then return them to the warm, empty pot for a minute or two to allow the excess moisture to evaporate.
Mash the potatoes until they’re smooth, then set them aside to cool.
Important tip! Don’t add milk or butter when preparing the potatoes for this recipe. You want a thick mashed potato mixture that can easily be shaped around the mozzarella cheese.
The potatoes should be completely cooled before moving on to the next step. Warm mashed potatoes can be sticky and difficult to shape.
Step 2: Season the mashed potatoes
Add the cooled mashed potatoes to a large mixing bowl.
Sprinkle in ½ cup grated Parmesan cheese, ½ teaspoon garlic powder, salt, and black pepper.
Use a large spoon or spatula to mix everything together until the Parmesan and seasonings are evenly distributed throughout the potatoes.
The mixture should be thick, soft, and easy to scoop.
If the potatoes still feel a little too soft to shape, refrigerate the mixture for 20-30 minutes before proceeding. Cooling the mixture helps it firm up and makes the croquettes easier to handle.
Step 3: Stuff the croquettes with mozzarella
Divide the seasoned mashed potatoes into approximately 12 equal portions.
Take one portion of potatoes and flatten it gently in the palm of your hand, creating a small circle.
Add approximately 1 tablespoon of shredded mozzarella cheese to the middle.
Carefully fold the potatoes around the cheese, pinching the edges together to completely seal the mozzarella inside.
Roll the stuffed potato mixture between your hands to form a small cylinder or oval-shaped croquette.
Repeat this process with the remaining potatoes and mozzarella cheese.
Make sure the cheese is completely covered! If there are openings in the potato mixture, the mozzarella can escape into the hot oil as the croquettes cook.
You can make them round like potato balls if you prefer, but I like the traditional oval shape. It’s easy to hold, looks great on an appetizer platter, and provides plenty of surface area for that crunchy breadcrumb coating.
Step 4: Prepare the breading station
Once all of the croquettes are shaped, it’s time to coat them.
Grab three shallow bowls and arrange them on the counter.
- Add ½ cup all-purpose flour to the first bowl.
- Crack the egg into the second bowl and beat it with a fork until smooth.
- Add 1 cup of breadcrumbs to the third bowl.
Place the bowls next to each other in this order to make the breading process quick and easy.
I recommend using one hand for the dry ingredients and the other for the egg. This helps prevent the flour and breadcrumbs from building up on your fingers while you’re coating the croquettes.
Step 5: Bread the potato croquettes
Take one stuffed potato croquette and gently roll it in the flour until every side is lightly coated.
Shake off any excess flour, then dip the croquette into the beaten egg.
Make sure the entire surface is covered with egg before transferring it to the breadcrumbs.
Roll the croquette in the breadcrumbs, pressing gently to help them stick.
Repeat with the remaining croquettes, then arrange them on a plate or baking sheet.
At this point, the outside should be completely covered in breadcrumbs, without any exposed mashed potatoes.
For the best results, place the breaded croquettes in the refrigerator for 15-20 minutes before frying, especially if they feel soft. This optional step helps them hold their shape when they hit the hot oil.
Step 6: Fry until golden and crispy
Pour approximately 2 inches of vegetable or canola oil into a deep, heavy-bottomed pot.
Place the pot on the stove over medium heat and allow the oil to reach 350°F.
I highly recommend using a kitchen thermometer to check the temperature. Oil that’s too cool can make the croquettes greasy, while oil that’s too hot can brown the breadcrumbs before the mozzarella melts.
Once the oil reaches 350°F, carefully lower a few croquettes into the pot using a slotted spoon.
Fry for approximately 3-4 minutes, turning as needed, until the outside is golden brown and crispy.
Work in small batches, leaving plenty of space between the croquettes. Adding too many at once will lower the oil temperature and prevent them from cooking evenly.
If the oil temperature drops, allow it to return to 350°F before adding another batch.
Step 7: Drain and serve
When the croquettes are golden brown, carefully remove them from the oil with a slotted spoon.
Transfer them to a wire rack placed over a baking sheet, or a plate lined with paper towels, to allow any excess oil to drain.
Let them rest for 2-3 minutes before serving.
The melted mozzarella inside will be very hot immediately after frying, so giving them a couple of minutes to cool makes them easier to enjoy.
Serve the crispy potato croquettes warm with marinara sauce, garlic aioli, or your favorite dipping sauce!
Recipe tips
These cheesy potato croquettes are simple to make, but a few little tricks will help you get that perfect golden crust and soft, melty center.
- Use cooled mashed potatoes. This is one of my biggest recommendations! Warm potatoes are softer and stickier, which makes the croquettes more difficult to shape. Cold potatoes are easier to roll and hold together better.
- Drain the potatoes really well. Excess water can make the filling too wet. After boiling, give the potatoes a minute to release extra steam before mashing.
- Don’t overmix the potatoes. Stir the seasonings and Parmesan into the mashed potatoes just until combined. Overworking potatoes can give them a gummy texture instead of the fluffy filling you’re looking for.
- Shred your mozzarella at home. Freshly shredded low-moisture mozzarella melts nicely and gives the croquettes that delicious cheesy center. You can also use small pieces of mozzarella if you prefer.
- Don’t overfill the croquettes. It’s tempting to add extra cheese, but too much mozzarella can make the croquettes split open while frying. About 1 tablespoon of cheese per croquette is a good starting point.
- Seal the potatoes around the cheese. Make sure there are no visible gaps or cracks before adding the breading. This helps keep the mozzarella inside instead of leaking into the oil.
- Press the breadcrumbs on gently. A complete coating helps the croquettes become evenly crispy. If you notice any bare spots, press a little extra breadcrumbs onto the surface.
- Keep the oil at 350°F. Temperature makes a big difference when frying! Check the oil between batches and adjust the heat as needed.
- Fry in batches. Don’t overcrowd the pot. This keeps the oil hot and gives each croquette enough room to cook evenly.
- Serve them warm. These are at their best shortly after frying, when the outside is crunchy and the mozzarella is melted.
How to make baked potato croquettes
If you’d prefer to make these cheesy potato croquettes without deep frying, you can bake them in the oven!
The breadcrumb coating won’t have quite the same texture as fried croquettes, but you’ll still get a delicious, golden exterior and a soft potato filling.
To make baked potato croquettes, follow these simple steps.
- Preheat the oven to 425°F.
- Line a large baking sheet with parchment paper.
- Prepare the potato croquettes and bread them according to the original recipe.
- Arrange the croquettes on the prepared baking sheet, leaving a little space between each one.
- Lightly brush or spray the outside of the croquettes with oil.
- Bake for approximately 18-22 minutes, turning halfway through, until golden brown and heated through.
I recommend using panko breadcrumbs if you plan to bake the croquettes. They have a light, flaky texture that crisps up nicely in the oven.
You can also lightly toast the breadcrumbs in a skillet with a small amount of oil before breading the croquettes. This gives the coating a deeper golden color when baked.
How to make them in an air fryer
Yes, you can also make crispy cheesy potato croquettes in an air fryer!
This is a great option when you want a crunchy outside without using a pot of frying oil.
I recommend chilling the croquettes before air frying to help them keep their shape.
Air fryer instructions:
- Prepare the croquettes with the mashed potatoes, Parmesan, garlic powder, and mozzarella cheese.
- Coat each croquette in flour, beaten egg, and breadcrumbs.
- Preheat the air fryer to 390°F.
- Lightly spray the croquettes with cooking oil.
- Arrange them in a single layer in the air fryer basket.
- Air fry for approximately 10-12 minutes, gently turning halfway through, until golden brown and hot in the center.
Depending on the size of your air fryer, you might need to cook them in batches.
Don’t stack the croquettes on top of each other. Leaving space between them allows the hot air to circulate and helps the breadcrumb coating become crispy.
For the best results, serve them immediately after cooking!
Easy recipe variations
One of the things I love about this recipe is how easy it is to change up the flavor.
The basic mashed potato mixture works with several different cheeses, herbs, and seasonings.
Here are a few delicious variations to try!
Cheddar cheese potato croquettes – replace the mozzarella with shredded sharp cheddar cheese. Cheddar has a stronger flavor than mozzarella and creates a rich, cheesy filling. It’s a great option if you love cheddar cheese in baked potatoes or mac and cheese.
Garlic and herb croquettes – add 1 teaspoon of dried Italian seasoning to the mashed potato mixture. You can also mix in a tablespoon of finely chopped fresh parsley for a little extra flavor and color.
Spicy potato croquettes – add ¼ teaspoon of cayenne pepper or chili powder to the mashed potatoes. You can also use shredded pepper jack cheese instead of mozzarella for a spicy, melty center.
Bacon and cheese croquettes – mix ¼ cup of cooked, finely crumbled bacon into the seasoned potatoes. The salty bacon pairs perfectly with the Parmesan cheese and gives the filling a delicious smoky flavor.
Extra cheesy croquettes – use a combination of mozzarella and cheddar inside the croquettes. I recommend keeping the total amount of filling cheese at approximately 1 cup so the croquettes don’t become overstuffed.
Panko potato croquettes – swap regular breadcrumbs for panko breadcrumbs. This creates a thicker, extra crunchy coating that works well for both frying and air frying.
Italian-style croquettes – add a teaspoon of Italian seasoning to the potatoes and serve the croquettes with warm marinara sauce. You can also sprinkle a little extra Parmesan cheese over the top right before serving.
Whichever variation you choose, the basic preparation method stays the same!
What to serve with potato croquettes
These crispy cheesy potato croquettes are delicious on their own, but I definitely recommend serving them with a dipping sauce!
A creamy or tangy sauce is a great way to balance out the richness of the potatoes and cheese.
Here are a few of my favorite options.
Marinara sauce – a classic choice for anything filled with mozzarella cheese! Warm marinara adds a delicious tomato flavor that pairs perfectly with the crispy breadcrumbs and melted cheese.
Garlic aioli – a creamy garlic dipping sauce is fantastic with fried potatoes. The garlic flavor complements the Parmesan cheese without overpowering the mozzarella.
Ranch dressing – if you’re serving these croquettes at a party, ranch is an easy dipping sauce that both kids and adults will enjoy.
Spicy mayonnaise – mix mayonnaise with a little hot sauce for a creamy dip with a spicy kick. This is especially delicious with cheddar or pepper jack cheese croquettes.
Sour cream and chives – a simple combination that gives the croquettes a flavor similar to loaded baked potatoes.
Serving them as an appetizer
For parties, arrange the golden potato croquettes on a large platter and serve two or three different sauces on the side.
I like the idea of pairing warm marinara with a creamy garlic sauce so everyone has a couple of options.
You can also sprinkle fresh parsley and a little grated Parmesan over the top for a simple finishing touch.
These make a great appetizer for holiday gatherings, birthday parties, game days, and casual get-togethers.
Serving them as a side dish
Potato croquettes also make a delicious alternative to french fries or traditional mashed potatoes.
Try serving them with grilled chicken, roasted chicken, steak, or a juicy burger.
For a lighter meal, pair the croquettes with a fresh green salad and a tangy vinaigrette. The crisp vegetables are a delicious contrast to the rich, cheesy potatoes.
You can even serve a couple of croquettes alongside a bowl of tomato soup for an easy comfort food lunch!
Can you make potato croquettes ahead of time?
Absolutely! This is one of the reasons these croquettes are such a great party appetizer.
You can prepare the mashed potato filling and shape the croquettes ahead of time, so there’s less work to do right before serving.
I recommend preparing the croquettes through the breading step, then arranging them in a single layer on a parchment-lined baking sheet.
Cover the baking sheet and refrigerate the croquettes for up to 24 hours.
When you’re ready to serve them, heat the frying oil to 350°F and fry them according to the original recipe.
Since the croquettes will be cold from the refrigerator, they may need a little extra cooking time for the mozzarella in the middle to become completely melted.
Just keep an eye on the breadcrumb coating and remove them once they’re golden brown and heated through.
If you’re making these for a party, you can also prepare the mashed potatoes a day in advance and refrigerate them in an airtight container.
The next day, all you’ll need to do is season the potatoes, stuff them with cheese, bread them, and fry!
How to store and reheat leftover croquettes
While these croquettes are best served fresh, you can absolutely save leftovers for another day!
How to store them
Allow the cooked potato croquettes to cool, then transfer them to an airtight container.
Store them in the refrigerator for up to 3-4 days. Refrigerate within 2 hours of cooking.
I recommend placing a piece of parchment paper between layers if you’re stacking the croquettes. This helps keep them from sticking together.
The breadcrumb coating will soften slightly in the refrigerator, but you can crisp it back up when reheating.
How to reheat them in the oven
Preheat the oven to 375°F.
Arrange the leftover croquettes on a baking sheet and bake for approximately 10-15 minutes, or until they’re heated all the way through.
For the crispiest results, place them on a wire rack set over the baking sheet. This allows the heat to circulate around the croquettes.
How to reheat them in an air fryer
Preheat the air fryer to 350°F.
Add the refrigerated croquettes to the basket in a single layer and cook for approximately 4-7 minutes, or until hot throughout.
This is one of my favorite methods for reheating fried foods because it helps bring back that delicious crispy exterior.
Can you freeze potato croquettes?
Yes! You can freeze the uncooked, breaded croquettes for up to 2 months.
Arrange them in a single layer on a parchment-lined baking sheet, then place the baking sheet in the freezer.
Once the croquettes are completely frozen, transfer them to a freezer-safe bag or container.
When you’re ready to cook them, thaw the croquettes in the refrigerator overnight, then fry as directed in the recipe.
Make sure the coating is still firmly attached and the croquettes are holding their shape before lowering them into the oil.
You can also freeze fully cooked croquettes. Allow them to cool, freeze them in a single layer, and transfer them to a freezer-safe container. For the best texture, reheat them in the oven or air fryer until hot throughout.
Frequently asked questions
Why are my potato croquettes falling apart?
If your croquettes are falling apart while shaping or frying, the most common reason is that the mashed potatoes contain too much moisture.
Make sure the potatoes are drained thoroughly after boiling and that you haven’t added too much liquid.
Cold mashed potatoes are also easier to shape than warm potatoes.
If the mixture feels too soft, try refrigerating it for 20-30 minutes before shaping the croquettes.
For very soft potatoes, you can mix in a tablespoon of additional flour at a time until the mixture is firm enough to shape. Avoid adding too much, as it can make the filling heavy.
It’s also important to seal the potatoes completely around the mozzarella cheese before breading.
Can I use leftover mashed potatoes?
Yes! This recipe is a delicious way to use leftover mashed potatoes.
Just keep in mind that the consistency of the potatoes matters.
If your leftover potatoes contain a lot of butter, milk, or cream, they may be too soft to hold their shape.
Start with chilled mashed potatoes and see how easily they form into balls or cylinders.
If needed, add a small amount of flour to help firm up the mixture before stuffing and breading.
I recommend using leftover mashed potatoes within 3-4 days of their original preparation, and keeping the croquettes refrigerated until cooking.
Do I have to use mozzarella cheese?
No, you can substitute another cheese if you prefer!
Mozzarella is my favorite for this recipe because it melts beautifully and creates that delicious, stretchy cheese center.
But cheddar, Monterey Jack, gouda, and pepper jack are all great options.
I recommend choosing a cheese that melts well and cutting or shredding it into small pieces so it’s easy to stuff into the potatoes.
Can I make potato croquettes without eggs?
Yes, although the breading won’t stick quite the same way.
If you want to prepare the croquettes without eggs, you can make a simple mixture using 2 tablespoons of all-purpose flour and approximately 3 tablespoons of water.
Whisk until smooth, then use this mixture in place of the beaten egg.
Coat the croquettes in flour, dip them into the flour and water mixture, then roll them in breadcrumbs.
Press the breadcrumbs gently onto the surface before frying.
Can I use panko breadcrumbs instead of regular breadcrumbs?
Absolutely!
Panko breadcrumbs are a great choice if you want the croquettes to have an extra crispy coating.
Regular breadcrumbs create a finer, more even crust, while panko creates a lighter, crunchier texture.
Both work well, so feel free to use whichever you prefer.
What temperature should the oil be for frying?
For the best results, heat the frying oil to 350°F.
At this temperature, the breadcrumbs become golden and crispy while the inside of the croquette heats through and the mozzarella melts.
If the oil is too cool, the coating can absorb excess oil and become greasy.
If the oil is too hot, the outside can brown too quickly, leaving the cheese in the middle less melted than you’d like.
Use a kitchen thermometer to monitor the temperature and adjust the heat between batches.
How do you keep mozzarella from leaking out?
The easiest way to prevent cheese from leaking out is to make sure the mozzarella is completely sealed inside the mashed potatoes.
Don’t add too much cheese to each croquette, and take a moment to smooth out any cracks before breading.
A complete coating of flour, egg, and breadcrumbs also helps protect the filling during frying.
Chilling the shaped croquettes before cooking can make them firmer and easier to handle.
Can I make these gluten free?
Yes! You can replace the all-purpose flour with a gluten-free all-purpose flour blend and use gluten-free breadcrumbs.
The potatoes, Parmesan, mozzarella, egg, and garlic powder don’t normally contain gluten, but always check the labels if you’re preparing this recipe for someone with a gluten allergy or sensitivity.
Be sure to use clean oil and equipment that haven’t been in contact with foods containing gluten.
How do I know when the croquettes are done?
The croquettes are ready when the outside is evenly golden brown and crispy, and the inside is heated through.
Since the potatoes are already cooked before frying, you’re mainly crisping the coating and melting the mozzarella cheese.
For croquettes made with cooled potatoes, frying at 350°F for approximately 3-4 minutes is usually enough, depending on their size.
If you’re making larger croquettes, they may need a little more cooking time.
You can cut open one croquette from the first batch to check that the mozzarella has melted before frying the rest.
Why aren’t my croquettes crispy?
There are a few reasons why potato croquettes might not turn out as crispy as expected.
The most common reason is that the frying oil wasn’t hot enough.
Make sure the oil reaches 350°F before adding the croquettes, and avoid cooking too many at once.
Too many croquettes in the pot can lower the temperature of the oil and cause the breading to absorb more oil.
You should also drain the croquettes on a wire rack after frying. This keeps steam from collecting underneath them and softening the crispy coating.
Serve them shortly after cooking for the best texture!
More ways to enjoy cheesy potatoes
If you love this combination of potatoes and melted cheese, there are plenty of ways to enjoy the same delicious flavors in other dishes.
Try making cheesy mashed potato cakes with a little Parmesan mixed into the potatoes, or bake a potato casserole topped with mozzarella and golden breadcrumbs.
You can also use the same filling to make bite-sized potato balls for a party. Just roll the mashed potatoes around a smaller amount of mozzarella, coat them in breadcrumbs, and fry until golden brown.
For a fun appetizer platter, serve crispy potato croquettes alongside mozzarella sticks, stuffed mushrooms, and a selection of dipping sauces.
A little variety makes it easy to put together a delicious spread without spending the entire day in the kitchen!
These Crispy Cheesy Potato Croquettes are a great example of how a few simple ingredients can come together to make something seriously delicious. Between the crunchy golden coating, fluffy Parmesan potatoes, and melted mozzarella center, there’s so much to love about every bite!
Make them for your next party, serve them with dinner, or enjoy them as a warm, cheesy snack. Just don’t forget the dipping sauce!
Crispy Cheesy Potato Croquettes
Ingredients
- 3 large potatoes boiled, mashed, and cooled
- 1 cup shredded low-moisture mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 large egg
- ½ cup all-purpose flour
- 1 cup breadcrumbs
- ½ teaspoon garlic powder
- ½ teaspoon salt or to taste
- ¼ teaspoon black pepper or to taste
- Vegetable or canola oil for frying
Instructions
- Prepare the potatoes. Place the cooled mashed potatoes in a large mixing bowl. Add Parmesan cheese, garlic powder, salt, and black pepper. Mix until well combined.
- Shape the croquettes. Divide the potato mixture into approximately 12 equal portions. Flatten each portion, add about 1 tablespoon shredded mozzarella to the center, then fold the potatoes around the cheese. Shape into small cylinders or ovals, sealing the cheese completely inside.
- Prepare the breading. Place the flour in one shallow bowl, the beaten egg in a second bowl, and the breadcrumbs in a third bowl.
- Coat the croquettes. Roll each croquette in flour, dip into the beaten egg, then coat evenly with breadcrumbs.
- Heat the oil. Pour approximately 2 inches of oil into a deep, heavy-bottomed pot. Heat to 350°F.
- Fry the croquettes. Carefully place a few croquettes into the hot oil. Fry in batches for 3-4 minutes, turning as needed, until golden brown and crispy.
- Drain and serve. Remove the croquettes with a slotted spoon and transfer to a wire rack or paper towel-lined plate. Let rest for 2-3 minutes, then serve warm with your favorite dipping sauce.
