Why You'll Love It
- Crispy outside, gooey cheese inside—a textural dream
- Uses simple pantry staples you likely have on hand
- Perfect for make-ahead prep before guests arrive
- Equally great as a snack, side, or party appetizer
"My family requests these every game night—they're impossible to resist!"
Essential Ingredient Guide
- Russet potatoes: Starchy potatoes like Russets create the fluffiest mash, which holds its shape well when formed and fried. Bake or boil until tender, then mash while warm—no lumps.
- Sharp cheddar cheese: A good sharp cheddar melts beautifully and adds a tangy depth. Cut into small cubes so each croquette gets a pocket of molten cheese.
- Panko breadcrumbs: Panko gives a lighter, crispier crust than regular breadcrumbs. For extra crunch, you can toast them lightly before coating.
- Egg: The egg binds the potato mixture, helping it stay together during shaping and frying. Beat it well before mixing into the potatoes.
- Nutmeg: A pinch of nutmeg adds warmth and complexity to the potato base—it’s subtle but makes a difference.
- Fresh parsley: Chopped parsley brightens the flavor and adds a touch of color. Stir it in just before forming the croquettes.
Complete Cooking Process
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Ingredient Readiness:
The potatoes should be cooked, peeled, and mashed while still warm—this helps them absorb seasonings better. Let the mash cool completely before adding cheese and shaping, so it doesn't become too sticky.
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Flavor Development:
Season the potato mash well with salt, pepper, and nutmeg while it's warm. The cheese will melt during frying, blending its sharpness into the creamy potato.
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Texture Control:
Chilling the shaped croquettes before frying is crucial—it firms them up so they hold their shape and develop a crisp crust without absorbing too much oil.
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Finishing Touches:
Drain croquettes on a wire rack after frying to keep them crispy. A sprinkle of flaky salt right after they come out of the oil enhances their savoriness.
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Serving Timing:
Serve these hot, when the cheese is melty and the exterior is at its crispiest. They're best enjoyed within 10-15 minutes of frying.
- Chill the potato mixture for 30 minutes before shaping—it makes handling much easier
- Use a cookie scoop to portion the mixture evenly for uniform croquettes
- Fry in small batches to maintain oil temperature and avoid steaming
- If baking, lightly spray with oil and bake at 400°F until golden
Pro Tips
Honestly, the biggest trick is patience. Letting the mashed potatoes cool completely before you shape them makes all the difference. I’ve rushed it before, and ended up with sticky fingers and misshapen croquettes. Not the end of the world, but taking that extra time helps. And don’t skip the chilling step after shaping. It firms everything up so they fry up crisp instead of soft. I usually pop them in the fridge while I set up my dredging station—egg in one bowl, breadcrumbs in another. It’s a rhythm, you know? Once you get it down, these come together like a quiet little ritual.
The essence of the dish:
A fun fact or historical angle:
Flavor or sensory focus:
You Must Know
- Dry your mashed potatoes well—excess moisture can cause splattering
- Cube the cheese small so it melts evenly without leaking
- Keep oil at a steady 350-375°F for the crispiest results
- Don’t overcrowd the pan—fry in batches for even browning
Frequently Asked Questions
→ Can I bake these instead of frying?
Yes, though the texture will be different. Brush with oil and bake at 400°F for 20-25 minutes, flipping halfway, until golden. They’ll be less crispy but still delicious.
→ What cheese works best for melting?
Sharp cheddar, mozzarella, or Gruyère all melt beautifully. Avoid very soft cheeses like brie—they can leak out too easily.
→ How far ahead can I prepare these?
You can shape the croquettes and keep them chilled up to 24 hours before frying. They also freeze well—freeze on a tray before transferring to a bag, then fry frozen, adding a minute or two to the cooking time.
→ My croquettes are falling apart—what did I do wrong?
The potato mixture might have been too wet, or not chilled long enough. Make sure your mash is thick, and chill the shaped croquettes thoroughly before frying.
→ Can I use sweet potatoes?
Absolutely! Sweet potato croquettes are lovely—they pair well with smoked cheese or a hint of spice. Just note that sweet potato mash is often wetter, so you may need extra breadcrumbs to bind.
→ What dipping sauces go well with these?
A simple creamy pumpkin sauce adds a seasonal twist, or try marinara, garlic aioli, or even a spicy chipotle mayo. They’re versatile!
Chef's Tips
For a lighter version, bake at 400°F for 20-25 minutes, turning once,Leftovers can be reheated in an air fryer or toaster oven to regain crispness,Add cooked, crumbled beef sausage for a heartier variation,If the mixture is too soft, add a bit more flour or breadcrumbs to firm it up
Nutrition Facts
per serving
280
Calories
12g
Protein
25g
Carbs
15g
Fat
Taste Profile
Savory, rich, and comforting with a sharp cheese tang
Ingredient Substitutions
Don't have an ingredient? Try these alternatives
Any good melting cheese works—adjust the salt if using a saltier cheese.
The texture will be denser, but still tasty. For gluten-free, use gluten-free panko.
These are waxier and may require a bit more flour to bind, but still work well.
Recipe Variations
Try these delicious twists on the original
Herb & Garlic
Add minced garlic and fresh herbs like chives or thyme to the potato mix for an aromatic twist.
Spicy Jalapeño
Mix finely diced jalapeño and pepper Jack cheese into the filling for a kick of heat.
Loaded Potato
Stir in cooked, crumbled beef sausage, scallions, and a bit of sour cream for a loaded baked potato vibe.
Common Mistakes to Avoid
Learn from others' mistakes for perfect results
- Using wet mashed potatoes—results in oily, heavy croquettes
- Skipping the chilling step—causes croquettes to fall apart in the oil
- Overcrowding the fryer—lowers oil temp and leads to soggy coating
- Frying at too low a temperature—absorbs excess oil instead of crisping
Meal Prep & Storage
Make Ahead Tips
You can prepare the potato mixture up to a day ahead and keep it refrigerated. Shape the croquettes and chill them until ready to fry. They can also be frozen raw—freeze on a tray before bagging, then fry directly from frozen.
Leftover Ideas
Reheat leftovers in an air fryer at 375°F for 5-7 minutes or in a 400°F oven until hot and crisp. Avoid the microwave—it makes them soft.
Perfect Pairings
Serve this with...
Cooking Timeline
Boil and mash potatoes; let cool completely
Mix potato base with seasonings and cheese; shape croquettes
Chill shaped croquettes to firm up
Set up dredging station—flour, egg, breadcrumbs
Coat and fry croquettes in batches until golden
Cheesy Potato Croquettes Recipe
Crispy potato croquettes filled with melted cheese make a perfect appetizer or snack for any occasion. These golden-brown delights are comforting and surprisingly simple to make.
Timing
Prep Time
30 Minutes
Cook Time
20 Minutes
Total Time
50 Minutes
Recipe Details
Ingredients
Potato Base
- 01 2 large Russet potatoes (about 1.5 lbs), peeled and cubed
- 02 1 large egg, lightly beaten
- 03 1/4 cup grated Parmesan cheese
- 04 2 tablespoons all-purpose flour
- 05 1 teaspoon salt
- 06 1/4 teaspoon black pepper
- 07 1/4 teaspoon nutmeg
- 08 2 tablespoons chopped fresh parsley
Filling & Coating
- 01 4 oz sharp cheddar cheese, cut into 1/4-inch cubes
- 02 1 cup panko breadcrumbs
- 03 1/2 cup all-purpose flour
- 04 2 large eggs, beaten
- 05 Vegetable oil, for frying
Instructions
Place the peeled, cubed potatoes in a pot of salted water. Bring to a boil and cook until tender, about 15 minutes. Drain well, then return to the hot pot for a minute to steam off excess moisture. Mash until smooth—no lumps. Let cool completely.
Stir the beaten egg, Parmesan, flour, salt, pepper, nutmeg, and parsley into the cooled mashed potatoes. Mix until well combined. The mixture should be firm enough to hold its shape.
Take a heaping tablespoon of the potato mixture and flatten it in your hand. Place a cube of cheddar in the center, then enclose it, rolling gently into an oval or round shape. Repeat with remaining mixture.
Place the shaped croquettes on a parchment-lined tray and chill for at least 30 minutes—this helps them firm up.
Set up three shallow bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs. Roll each chilled croquette in flour, then egg, then breadcrumbs, coating evenly.
Heat about 2 inches of oil in a heavy pot to 350-375°F. Fry croquettes in batches, about 3-4 minutes per side, until golden brown. Don’t overcrowd. Drain on a wire rack. Serve hot.
Notes & Tips
- 1 For a lighter version, bake at 400°F for 20-25 minutes, turning once
- 2 Leftovers can be reheated in an air fryer or toaster oven to regain crispness
- 3 Add cooked, crumbled beef sausage for a heartier variation
- 4 If the mixture is too soft, add a bit more flour or breadcrumbs to firm it up
Tools You'll Need
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Large pot for boiling potatoes
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Potato masher or ricer
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Mixing bowls
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Shallow dishes for dredging
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Heavy-bottomed pot or Dutch oven for frying
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Slotted spoon or spider strainer
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Wire rack for draining
Must-Know Tips
- Dry potatoes thoroughly after boiling—steam them in the hot pot for a minute
- Chill shaped croquettes before frying—this prevents them from falling apart
- Maintain oil temperature—too cool makes them greasy, too hot burns the coating
- Use a thermometer for best results—ideal frying temp is 350-375°F
Professional Secrets
- A touch of nutmeg in the potato base enhances warmth and depth
- Double-coating in breadcrumbs adds extra crunch—dip in egg and crumbs twice
- Let oil come back to temperature between batches for even cooking
- A splash of cold water in the oil tells you it's ready—it should sizzle vigorously
Recipe by
Oliver Brooks“Every great meal begins with the perfect bite. My passion is crafting irresistible starters that wow.” 🧀🍢
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