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Ultimate Crispy & Cheesy Potato Croquettes (Fried and Air Fryer)

Close-up of crispy potato croquettes, one broken open revealing a melted, gooey cheese center.
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Make golden, crunchy potato croquettes with a creamy, cheesy interior. This recipe provides instructions for both traditional deep-frying and a healthier air fryer method.

Ingredients

Scale
  • 3 cups leftover mashed potatoes (cold)
  • 1 cup shredded sharp cheddar cheese
  • 1/4 cup grated Parmesan cheese
  • 1 large egg, lightly beaten
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • 1 cup all-purpose flour (for dredging)
  • 2 large eggs, beaten (for egg wash)
  • 1 1/2 cups Panko breadcrumbs (for crispiness)
  • Vegetable oil, for frying (if not using air fryer)

Instructions

  1. In a large bowl, combine the cold mashed potatoes, cheddar cheese, Parmesan cheese, 1 beaten egg, 2 tablespoons flour, salt, pepper, and garlic powder. Mix until just combined; do not overmix.
  2. Shape the potato mixture into small logs or balls, about 1.5 inches long. Place them on a parchment-lined tray.
  3. Set up a standard breading station: Place the 1 cup flour in one shallow dish, the 2 beaten eggs in a second dish, and the Panko breadcrumbs in a third dish.
  4. Dredge each croquette first in the flour, shaking off excess. Dip it into the egg wash, allowing excess to drip off. Finally, roll it thoroughly in the Panko breadcrumbs, pressing lightly to adhere.
  5. Place the breaded croquettes back on the tray and chill in the refrigerator for at least 30 minutes. This helps them hold their shape during cooking.
  6. For Frying: Heat vegetable oil in a deep pot or Dutch oven to 350°F (175°C). Fry the croquettes in batches, turning occasionally, until golden brown and crispy (about 3-4 minutes). Remove with a slotted spoon and drain on paper towels.
  7. For Air Frying: Preheat your air fryer to 390°F (199°C). Lightly spray the breaded croquettes with cooking spray. Cook in a single layer for 10-12 minutes, flipping halfway through, until golden brown and crisp.
  8. Serve immediately with your preferred dipping sauce.

Notes

  • Use starchy potatoes like Russets for the creamiest texture in your mashed potatoes.
  • For make-ahead snacks, freeze the breaded croquettes on a tray until solid, then transfer them to a freezer bag. Cook directly from frozen, adding a few extra minutes to the cooking time.
  • Serve these potato croquettes with a creamy garlic dip or spicy mayonnaise.

Nutrition

Find it online: https://fooddexterity.com/potato-croquettes-crispy-cheesy-bites/