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The Ultimate Crispy & Cheesy Potato Croquettes Recipe (Using Leftover Mashed Potatoes)

Close-up of crispy, golden brown potato croquettes, one broken open revealing a cheesy, soft interior.
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Make golden, crispy potato croquettes with a creamy, cheesy center using your leftover mashed potatoes. These easy bites are perfect as appetizers or a satisfying side dish.

Ingredients

Scale
  • 4 cups leftover mashed potatoes (cold)
  • 1 large egg, lightly beaten
  • 1/2 cup shredded sharp cheddar cheese
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • 1 cup all-purpose flour (for dredging)
  • 2 large eggs, beaten (for egg wash)
  • 2 cups Panko breadcrumbs (for coating)
  • Vegetable oil, for frying (or cooking spray for baking/air frying)

Instructions

  1. In a large bowl, combine the cold mashed potatoes, 1 beaten egg, cheddar cheese, Parmesan cheese, 2 tablespoons flour, salt, pepper, and garlic powder. Mix gently until just combined. Do not overmix.
  2. Place the 1 cup of flour, the beaten eggs for the wash, and the Panko breadcrumbs into three separate shallow dishes.
  3. Take about 2 tablespoons of the potato mixture and shape it into a small log or cylinder shape, about 2 inches long.
  4. Dredge each croquette first in the flour, shaking off any excess.
  5. Dip the floured croquette into the egg wash, allowing excess to drip off.
  6. Roll the croquette thoroughly in the Panko breadcrumbs until fully coated. Press lightly to help the crumbs adhere.
  7. Place the coated croquettes on a baking sheet lined with parchment paper. Chill in the refrigerator for at least 30 minutes to help them hold their shape.
  8. To fry: Heat 2 inches of vegetable oil in a deep skillet to 350°F (175°C). Fry the croquettes in batches for 3-4 minutes, turning occasionally, until golden brown and crispy. Remove and drain on a wire rack or paper towels.
  9. To bake: Preheat your oven to 400°F (200°C). Lightly spray the croquettes with cooking spray. Bake for 18-20 minutes, flipping halfway, until golden brown.
  10. To air fry: Preheat the air fryer to 380°F (195°C). Lightly spray the croquettes with cooking spray. Cook in a single layer for 10-12 minutes, shaking the basket halfway through, until crispy.
  11. Serve immediately with your favorite dipping sauce.

Notes

  • For the crispiest result, use starchy potatoes like Russets when making your initial mashed potatoes.
  • If you do not have leftover mashed potatoes, boil and mash 3 large potatoes, then let them cool completely before mixing.
  • These croquettes freeze well. Place uncooked, coated croquettes on a tray and freeze until solid. Transfer to a freezer bag. Cook directly from frozen, adding a few extra minutes to the cooking time.
  • Serve these savory potato fritters with a creamy garlic dip or spicy mayo for an easy appetizer.

Nutrition

Find it online: https://devourdish.com/potato-croquettes-recipe-crispy-cheesy/