Crispy Cheesy Potato Croquettes
Crispy Cheesy Potato Croquettes are made with fluffy mashed potatoes, Parmesan cheese, and a melted mozzarella center. Coated in breadcrumbs and fried until golden brown, these easy homemade croquettes are the perfect appetizer, snack, or side dish!
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.
Notes
Best potatoes: Russet potatoes are recommended for a fluffy filling that holds its shape.
Mozzarella: Use low-moisture mozzarella for the best melted cheese center.
Make ahead: Assemble and bread the croquettes up to 24 hours in advance. Keep refrigerated until frying.
Oil temperature: Maintain the frying oil at 350°F for a crispy, golden coating.
Oven method: Bake at 425°F for 18-22 minutes, turning halfway through and lightly brushing or spraying with oil.
Air fryer method: Air fry at 390°F for 10-12 minutes, turning halfway through.
Storage: Refrigerate cooked croquettes in an airtight container for up to 3-4 days.
Freezing: Freeze uncooked, breaded croquettes for up to 2 months. Thaw overnight in the refrigerator before frying.
Reheating: Reheat in the oven at 375°F for 10-15 minutes, or in the air fryer at 350°F for 4-7 minutes, until heated through.
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