These Cheesy Potato Croquettes are crunchy bites of heaven. Mashed potatoes stuffed with two kinds of cheeses and fried to perfection.
I made these croquettes vegeterian BUT you can add diced ham or bacon if you prefer. They make a delicious bite-sized appetizer that's ideal for the holidays or better yet, a fancy cocktail party!
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If you love mashed potatoes, you're going to LOVE these potato croquettes with cheese!
They combine all the best qualities of mashed potatoes but stuffed into one golden brown, crunchy bite.
Think, cheesy "potatoey" dumplings deep fried to crispy perfection.
Plus, they're a food friendly appetizer which is an automatically win-win in my entertaining book.
Make sure to check out these other potato finger food appetizers.
? Croquette Ingredients
Yes I know it seems like a lot but potatoes NEED flavor. And most of the ingredients are seasoning!
- Potatoes - I prefer Yukon gold but Russet will work too.
- Cheese- I use pecorino romano cheese and smoked gouda cheese for added flavor as opposed to cheddar.
- Chives- Fresh chives are so delicious in potatoes.
- Butter + Sour cream- This makes a buttery, tangy, moist potato that most recipes leave out.
- Egg yolk- This helps to hold the croquettes together.
- Dijon mustard, Maple syrup, Garlic powder & Onion powder- This is where the flavor comes from. You can add any spices you like best but keep the staples.
?How To Make Cheesy Potato Croquettes
Roll your potato mixture into small balls. I suggest using a mini ice cream scoop to keep your croquettes consistent in size. Then roll them in panko breadcrumbs.
Once your croquettes are rolled out, prepare your frying oil. Note* You can roll these out in advance if your party is not the same day. You can also flash freeze them and fry later on.
Make sure your oil is between 350-370° F or your croquettes will either be oily or burnt. A candy thermometer is helpful in maintaing the ideal oil temperate.
Once your croquettes are golden brown and crispy, remove with a slotter spoon or spider tool and drain. A wire rack or paper towels works perfectly.
The Best Cheeses To Use In Your Croquettes
The type of cheese you go with can make a HUGE difference.
I chose two cheeses, smoked gouda and pecorino romano cheese both of which bring lots of flavor to the croquettes.
Here are other great cheese substitutions:
- Cheddar (It goes perfectly in my Cheddar Cheese Beer Pretzel Dip)
- Mozzarella (I use this in my Disco Fries)
- Gouda
- Gruyere
- Monterey Jack (like I use in my Taco Dip)
- Fontina
- Colby
- Havarti
??? Expert Tips
- Use panko breadcrumbs to get extra crispy croquettes.
- Use a thermometer to make sure your oil is hot enough. If it drops too low, your croquettes will be greasy.
- Stuff each croquette with a cheese cube if you want them super cheesy in the middle.
- You can shape your croquette into a cylinder, oval or log shape to make them more traditional like the Italian appetizer.
- Add freshly chopped parsley to your batter in place of the chives.
- Fry in small batches to ensure your oil temperature doesn't drop too low.
- Use Italian seasoned breadcrumbs to add more flavor to the exterior of your croquette.
Frequently Asked Questions
Yes bake at 400 degrees F for 15 minutes but they will not come out as crispy or golden brown.
Yes. You may just need to omit some of the ingredients if it's already seasoned like the butter or milk.
Yes but they may not turn out as golden brown or crispy. Make sure to spray them well with cooking spray before frying.
You can but the texture might be compromised since potatoes contain a lot fo water. If you try this, please comment below on how they turned out!
?Other Appetizers To Try
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Cheesy Potato Croquettes
Ingredients
Croquette Batter
- 14 oz. yukon gold potatoes
- ¼ cup pecorino romano cheese grated
- ¼ cup smoked gouda cheese grated
- 1 tablespoon freshly chopped chives
- 2 tablespoon butter melted
- ¼ cup sour cream
- 1 egg yolk
- 1 tsp. Dijon mustard
- 1 ½ tablespoon maple syrup
- ¾ teaspoon garlic powder
- ¾ teaspoon onion powder
- 1 teaspoon salt
Croquette Coating
- 1 egg + splash of water
- ½ cup flour
- 1 cup seasoned panko breadcrumbs
Croquette Sauce
- ½ cup sour cream
- 3 tablespoon milk
- 1 teaspoon horseradish
- 1 teaspoon chopped chives
Instructions
- Prepare your potatoes:Microwave: Rinse and prick your potatoes 6-8 times with a fork. Heat on high in the microwave for 5-10 minutes or until the potato is fork tender. The larger the potato, the longer it will take. Peel the skin when it's cool enough to handle.Boil: Peel and dice your potatoes into large cubes and add to a pot of cold water. Bring it to a boil for 10-15 minutes and strain when the potatoes are fork tender.
- In a large bowl, mash the potatoes with a food mill, masher or potato ricer. You may also be able to do this with your hands or a fork.
- Add the rest of the croquette ingredients to the potatoes and mix together until well combined.
- Use a melon baller or mini ice cream scoop to scoop golf-ball size croquettes using the palms of your hands. Place on baking sheet lined with parchment paper.
- Add breadcrumbs, flour and eggs to three separate shallow bowls. Roll croquettes in flour then the eggs and lastly breadcrumbs.
- Preheat oil to 350-370° F.
- Fry your croquettes in small 1-2 minute batches until they're golden brown.
Notes
- Use panko breadcrumbs to get extra crispy croquettes.
- Use a thermometer to make sure your oil is hot enough. If it isn't your croquettes will be greasy.
- Stuff each potato ball with a cheese cube if you want them super cheesy in the middle.
- You can shape your croquette into a cylinder, oval or log shape to make them more traditional like the Italian appetizer.
- Add freshly chopped parsley to your batter in place of the chives.
- Fry in small batches to ensure your oil temperature doesn't drop too low.
- Use Italian seasoned breadcrumbs to add more flavor to the exterior of your croquette.
Tried the recipe? I'd love to hear your thoughts below!