Description
Potato Croquettes are crispy on the outside, creamy on the inside, and filled with gooey cheese. Made from mashed potatoes and coated in golden breadcrumbs, they’re the perfect comfort snack for any occasion—fried, baked, or air-fried.
Ingredients
- Potatoes (Russet), cut into cubes
- Unsalted butter
- Salt and pepper
- Milk
- 1 egg
- Fresh parsley, chopped
- Cheddar cheese, cubed
- Provolone cheese, cubed
- All-purpose flour
- Eggs, beaten (for dredging)
- Breadcrumbs (preferably panko)
- Vegetable oil (for frying)
- For the dip:
- Sour cream
- Smoked paprika
- Fresh parsley
- Salt and pepper
Instructions
- Boil potatoes in salted water until fork-tender, then mash with butter, milk, one egg, salt, and pepper.
- Stir in chopped parsley once the mashed potatoes have cooled slightly.
- Scoop out golf ball-sized portions, flatten, place a cube of cheddar and provolone in the center, then shape into balls or cylinders.
- Roll each croquette in flour, dip into beaten egg, then coat with breadcrumbs.
- Heat oil in a pot to 350°F (175°C). Fry croquettes in small batches for 3–4 minutes until golden brown. Drain on paper towels.
- For the dip: Mix sour cream with smoked paprika, parsley, salt, and pepper.
- Serve hot with the dip.
Notes
- Use gouda, mozzarella, or Monterey Jack as alternative fillings.
- Add caramelized onions or sautéed mushrooms for extra depth.
- Bake at 400°F (200°C) for 15–18 minutes, flipping halfway, or air fry at 375°F (190°C) for 10–12 minutes for a lighter option.
- Freeze uncooked croquettes for up to 3 months.
- Reheat in oven, air fryer, or skillet; avoid microwave for best texture.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Snack
- Method: Frying
- Cuisine: European
Nutrition
- Serving Size: 2 croquettes
- Calories: 160
- Sugar: 1g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg
