Few things are more satisfying than biting into a perfectly crispy potato croquette and discovering a center of warm, melty cheese that stretches with every bite. These Golden & Flavorful Potato Croquettes with Melty Cheese are the ultimate comfort food, combining creamy mashed potatoes with gooey cheese, all wrapped in a crunchy golden coating. They’re perfect as an appetizer for parties, a delicious side dish for dinner, or even a fun snack that both kids and adults will devour in minutes. The exterior shatters with a satisfying crunch while the inside remains soft and luxurious. Whether you’re using leftover mashed potatoes or making them fresh, these croquettes transform simple ingredients into something truly special that will have everyone reaching for just one more.
Serving Quantity: 6 servings (18 croquettes)
Cooking Time: 50 minutes (25 minutes prep, 25 minutes cooking and chilling)
Nutritional Information per serving:
1. Calories: 295
2. Protein: 11g
3. Carbohydrates: 32g
4. Fat: 13g
5. Fiber: 3g
6. Sugar: 2g
7. Sodium: 420mg
Ingredients You Need:
1. 2 pounds russet potatoes, peeled and cubed
2. 1 cup mozzarella cheese, cut into small cubes
3. 1/2 cup grated parmesan cheese
4. 2 large eggs (1 for mixture, 1 for coating)
5. 1/4 cup fresh parsley, finely chopped
6. 3 garlic cloves, minced
7. 1 cup all-purpose flour
8. 1.5 cups breadcrumbs (panko works best)
9. 1/4 cup milk
10. 2 tablespoons butter
11. 1 teaspoon onion powder
12. 1/2 teaspoon paprika
13. Salt and pepper to taste
14. Vegetable oil for frying
Cook the Potatoes
Place the peeled and cubed potatoes in a large pot and cover them with cold water. Add a generous pinch of salt to the water. Bring the pot to a boil over high heat, then reduce to medium and let the potatoes simmer for about 15 minutes until they’re completely tender and easily pierced with a fork. Drain the potatoes thoroughly in a colander and let them sit for a minute to release excess steam. This helps create fluffier mashed potatoes that will hold together better in the croquettes.
Make the Potato Mixture
Return the drained potatoes to the pot and add the butter and milk. Mash everything together until completely smooth with no lumps remaining. You can use a potato masher or a ricer for the smoothest texture. Add the minced garlic, parmesan cheese, chopped parsley, onion powder, paprika, salt, and pepper to the mashed potatoes. Crack one egg into the mixture and stir everything together vigorously until well combined. The mixture should be thick enough to hold its shape but still creamy. Let this cool for about 10 minutes until it’s comfortable to handle.
Form the Croquettes
Take about 2 tablespoons of the potato mixture and flatten it in your palm. Place a cube of mozzarella cheese in the center, then carefully wrap the potato around the cheese, sealing it completely. Roll it between your hands to form a smooth cylinder or oval shape about 3 inches long. The cheese must be completely enclosed or it will leak out during cooking. Place the formed croquette on a baking sheet lined with parchment paper. Repeat this process with the remaining potato mixture and cheese cubes until you have about 18 croquettes.
Set Up Your Coating Station
Place the flour in a shallow bowl. In a second shallow bowl, beat the remaining egg with a tablespoon of water. Put the breadcrumbs in a third shallow bowl. Line up these three bowls in order to create an efficient coating station. This three-step breading process creates that perfect crispy golden exterior that makes these croquettes so irresistible.
Coat the Croquettes
Take each potato croquette and roll it first in the flour, shaking off any excess. Then dip it into the beaten egg, making sure it’s completely coated. Finally, roll it in the breadcrumbs, pressing gently so the crumbs stick well all over the surface. Place the breaded croquette back on the baking sheet. Repeat with all remaining croquettes. For an extra crispy coating, you can double-bread them by dipping in egg and breadcrumbs a second time.
Chill Before Frying
Place the tray of breaded croquettes in the refrigerator for at least 15 minutes. This chilling time is important because it helps the croquettes hold their shape during frying and prevents them from falling apart. The coating also adheres better when the croquettes are cold.
Heat the Oil
Pour vegetable oil into a large, deep skillet or heavy-bottomed pot to a depth of about 2 inches. Heat the oil over medium-high heat until it reaches 350 degrees Fahrenheit. If you don’t have a thermometer, drop a small piece of bread into the oil. If it sizzles immediately and turns golden in about 60 seconds, the oil is ready. Maintaining the right temperature is key to getting croquettes that are crispy outside and hot inside without being greasy.
Fry the Croquettes
Carefully lower 4 to 5 croquettes into the hot oil using a slotted spoon, being careful not to overcrowd the pan. Fry them for about 3 to 4 minutes, turning them occasionally with tongs or a slotted spoon, until they’re deep golden brown on all sides. The croquettes should be crispy and make a satisfying crunch sound when tapped. Remove them from the oil and place them on a plate lined with paper towels to drain excess oil. Repeat with the remaining croquettes, making sure the oil comes back to temperature between batches.
Serve Immediately
Transfer the hot croquettes to a serving platter while they’re still warm and the cheese inside is perfectly melted and gooey. These are best enjoyed immediately when the contrast between the crispy outside and creamy inside is at its peak. Serve them with your favorite dipping sauces like marinara, garlic aioli, ranch dressing, or spicy ketchup.
Helpful Tips for Success:
1. Use starchy russet potatoes rather than waxy potatoes for the best texture that holds together well.
2. Make sure your mashed potato mixture is completely cool before forming the croquettes, or they’ll be too soft to shape properly.
3. You can freeze uncooked breaded croquettes for up to 3 months and fry them straight from frozen, adding a few extra minutes to the cooking time.
4. For a baked version, brush the croquettes with oil and bake at 425 degrees Fahrenheit for 25 to 30 minutes, turning halfway through.
5. Try different cheese combinations like cheddar, gouda, or pepper jack for variety in flavor.
6. Add cooked bacon bits, chives, or finely diced ham to the potato mixture for extra flavor.
7. Don’t skip the chilling step as it really does make a difference in keeping the croquettes intact during frying.
8. If the potato mixture seems too wet to hold its shape, add a few tablespoons of flour or breadcrumbs to firm it up.
9. Keep fried croquettes warm in a 200-degree oven while you finish frying the remaining batches.
10. Leftover croquettes can be reheated in an air fryer or oven at 375 degrees for about 10 minutes to restore their crispiness.
