Description
Crispy Cheese Potato Croquettes are golden-fried bites of creamy mashed potatoes blended with cheddar and Parmesan cheeses. These delicious croquettes have a crunchy breadcrumb coating and a soft, cheesy interior, perfect as a snack or appetizer. With a simple preparation involving boiling, mashing, cooling, and frying, they make a tasty comfort food that’s easy to share.
Ingredients
Scale
Potato Mixture
- 2 pounds (900g) potatoes, peeled and cut into chunks
- 1/2 cup (120ml) milk
- 1/4 cup (57g) butter, melted
- 1/4 cup (25g) all-purpose flour
- 1/2 cup (60g) grated cheddar cheese
- 1/4 cup (60g) grated Parmesan cheese
Coating
- 1 egg, beaten
- 1 cup (120g) bread crumbs
For Frying
- Vegetable oil, for frying
Instructions
- Boil Potatoes: Place the potato chunks in a large pot of cold water. Bring the water to a boil and cook the potatoes until tender, about 15-20 minutes.
- Mash Potatoes: Drain the cooked potatoes and return them to the pot. Mash them until smooth and free of lumps.
- Add Dairy: Stir in the milk and melted butter to the mashed potatoes until the mixture is well combined and creamy.
- Mix in Flour and Cheese: Gradually add the flour while stirring constantly to bind. Then mix in the grated cheddar cheese and Parmesan cheese evenly.
- Chill Mixture: Allow the potato mixture to cool completely by covering and refrigerating it for at least 30 minutes. This helps it firm up for shaping.
- Shape Croquettes: Form the cooled potato mixture into 12-15 evenly sized croquettes, shaping them into oval or cylindrical forms.
- Coat Croquettes: Dip each croquette into the beaten egg, ensuring full coverage, then roll it thoroughly in bread crumbs to create a crispy crust.
- Fry Croquettes: Heat vegetable oil in a large skillet to 350°F (175°C). Carefully place the croquettes in the hot oil and fry them until golden brown and crispy on all sides, about 3-4 minutes total.
- Drain and Serve: Remove the croquettes from the oil and drain on paper towels to remove excess oil. Serve hot with your favorite dipping sauce.
Notes
- Make sure the potato mixture is fully chilled before forming croquettes to prevent them from falling apart during frying.
- Use a cooking thermometer to maintain the oil temperature around 350°F for best frying results.
- For extra flavor, you can add herbs like parsley or chives to the potato mixture.
- These croquettes can also be baked as a healthier alternative; bake at 400°F (200°C) for 20-25 minutes until golden.
- Leftover croquettes can be refrigerated for up to 2 days and reheated in an oven to restore crispiness.
