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The Ultimate Crispy & Cheesy Potato Croquettes Recipe (Deep Fried & Air Fryer Options)

A pile of crispy, golden brown potato croquettes, with a few broken open showing the soft potato filling.
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Make these homemade potato croquettes using leftover mashed potatoes for a crunchy side dish or appetizer. This recipe includes options for deep frying for maximum crispiness or using an air fryer for a lighter result.

Ingredients

Scale
  • 3 cups leftover mashed potatoes (cold)
  • 1 cup shredded sharp cheddar cheese
  • 1/2 cup finely diced cooked ham (optional, for ham and cheese potato bites)
  • 1/4 cup grated Parmesan cheese
  • 1 large egg, lightly beaten
  • 1/4 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 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 extra crunch)
  • Vegetable oil, for frying, or cooking spray for air frying

Instructions

  1. Combine the cold mashed potatoes, cheddar cheese, diced ham (if using), Parmesan cheese, 1 beaten egg, 1/4 cup flour, salt, pepper, and garlic powder in a bowl. Mix gently until just combined; do not overmix.
  2. Place the mixture in the refrigerator for at least 30 minutes to firm up, which helps with shaping.
  3. Set up a standard breading station: Place the 1 cup of flour in one shallow dish, the 2 beaten eggs in a second dish, and the panko breadcrumbs in a third dish.
  4. Remove the potato mixture from the refrigerator. Scoop about 2 tablespoons of the mixture and roll it into a small log or ball shape (about 2 inches long).
  5. Dredge each croquette first in the flour, shaking off excess. Dip it completely into the beaten egg mixture. Finally, roll it thoroughly in the panko breadcrumbs, pressing lightly to adhere.
  6. Place the breaded croquettes on a baking sheet lined with parchment paper. At this stage, you can freeze them for later use.
  7. To Deep Fry: Heat about 2 inches of vegetable oil in a heavy-bottomed pot to 350°F (175°C). Carefully lower the croquettes into the hot oil in batches, ensuring you do not overcrowd the pot. Fry for 3 to 4 minutes, turning occasionally, until they are golden brown and crispy. Remove with a slotted spoon and drain on paper towels.
  8. To Air Fry: Preheat your air fryer to 380°F (195°C). Lightly spray the croquettes with cooking spray. Cook in a single layer (work in batches) for 10 to 12 minutes, flipping halfway through, until golden and crunchy.
  9. Serve your crispy potato croquettes immediately as a comfort food appetizer or crunchy side dish.

Notes

  • Using cold mashed potatoes is key to keeping the croquettes firm during shaping and cooking.
  • For an Italian potato croquettes variation, add 1/4 cup of finely chopped fresh parsley and a pinch of dried oregano to the potato mixture.
  • If you are not using leftover potatoes, boil and mash Russet or Yukon Gold potatoes, ensuring they are dry before mixing.

Nutrition

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