Cheesy Potato Croquettes

Course: Appetizer

Cuisine: American

Prep Time: 30

Cook Time: 10

Total Time: 40

Servings: people

Calories: 368kcal

Author: Aleka Shunk

These Cheesy Potato Croquettes are cheesy, crunchy bites of heaven. I made these vegeterian BUT you can totally add diced ham or bacon if you prefer! They make a delicious bite-sized appetizer ideal for the holidays or a fancy cocktail party!

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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

Yield: 20-22 croquettes

Tips

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.

Nutrition