These potato croquettes are crispy on the outside and creamy, cheesy goodness on the inside, basically the perfect snack. Made for a laid-back family dinner or a tasty weekend treat, this easy potato croquettes recipe is super simple and always a hit. Give it a try, and you might find yourself making them way more often than you planned!
We’ll be using just a few pantry staples: potatoes, cheese, flour, eggs, breadcrumbs, and salt, plus a little oil for frying. The ingredients are simple, but the result is rich, flavorful, and satisfying.
And don’t worry if you get leftovers after making the croquettes, you can always reuse them in another recipe. For example, I often add the extra boiled potatoes to my fav sweet potato salads too.
Step-by-Step Instructions
Step 1: Boil the potatoes
Place the potatoes in a pot of salted water and boil until tender, about 15 to 20 minutes.
Drain well and let them sit for 5 minutes to allow excess moisture to evaporate. This helps the croquettes hold their shape later.
Step 2: Mash and mix
Mash the warm potatoes in a large bowl until smooth. Stir in the shredded cheese and a pinch of salt. The cheese should melt slightly into the potatoes.
Taste the mixture and adjust seasoning if needed. Optional additions like garlic powder, pepper, or fresh herbs can be mixed in at this stage.
Step 3: Shape the croquettes by forming them with your hands.
Don’t be afraid to get messy ;).
Scoop out about two tablespoons of the potato mixture and roll into a ball or log shape. Repeat until all the mixture is used.
Arrange the shaped croquettes on a tray lined with parchment paper or lightly dusted with flour or just in a glass bowl as I did.
Step 4: Coat for crispiness
Prepare a coating station:
- One bowl with flour
- One bowl with beaten eggs
- One bowl with breadcrumbs
Roll each croquette first in flour, then in egg, and finally in breadcrumbs. Press gently to ensure the coating sticks.
Place the breaded croquettes back on the tray. For best results, chill them in the refrigerator for 15 to 20 minutes to help firm up before frying.
Step 5: Fry until golden
Heat oil in a deep pan or fryer to 350°F (175°C). Fry croquettes in small batches for about 2 to 3 minutes per side or until golden and crisp.
Remove with a slotted spoon and place on paper towels to drain any excess oil.
Potato Croquettes Recipe
Share on Facebook Share by EmailIngredients
For the filling:
- 5 large potatoes about 600g, peeled and chopped
- 1 cup shredded cheese cheddar, mozzarella, or a mix
- Salt to taste
For breading and frying:
- 1/2 cup all-purpose flour
- 2 large eggs beaten
- 1.5 cups breadcrumbs
- Vegetable oil for deep frying
Instructions
Boil the Potatoes
- Peel and chop the potatoes into chunks.
- Place in a pot of salted water and bring to a boil.
- Cook for 15–20 minutes, or until fork-tender.
- Drain thoroughly and let sit for 5 minutes to release excess moisture.
Prepare the Filling
- Transfer the drained potatoes to a large mixing bowl.
- Mash until smooth.
- Add shredded cheese and salt to taste.
- Mix until the cheese begins to melt into the mashed potatoes.
- Set aside to cool slightly.
Shape the Croquettes
- Take about 2 tablespoons of the mixture and roll into a ball or log.
- Repeat with the remaining potato mixture.
- Place the shaped croquettes on a tray lined with parchment or dusted with flour.
Set Up Breading Station
- In three separate shallow bowls, prepare the flour, beaten eggs, and breadcrumbs.
- Roll each croquette first in flour, then in beaten egg, and finally in breadcrumbs.
- Press lightly to ensure the coating sticks.
- Place the coated croquettes back on the tray.
Optional: Chill Croquettes
- Refrigerate the breaded croquettes for 15–20 minutes to help them firm up.
- This step improves their shape during frying.
Fry the Croquettes
- Heat vegetable oil in a deep pot or fryer to 350°F (175°C).
- Carefully lower croquettes into the oil in small batches.
- Fry for 2–3 minutes per side, or until golden brown and crisp.
- Remove with a slotted spoon and place on paper towels to drain.
Serve
- Serve hot with dipping sauces such as garlic aioli, ketchup, or spicy mayonnaise.
Tips for Success
To save time, shape and bread the croquettes a day ahead and keep them refrigerated until frying.
After breading, croquettes can be frozen. Place them in a single layer on a tray to freeze, then store in a freezer bag. Fry from frozen, adding 1 to 2 extra minutes.
Mozzarella will give you a gooey center, while cheddar adds sharpness. A mix of both works well too.
Serving Ideas
Croquettes are best served hot. Try them with:
- Garlic or lemon aioli
- Spicy mayonnaise or sriracha
- A simple side salad for balance or Moroccan chermoula
- As a side dish for grilled meats or soups
- another option is serving with yummy sweet pepper relish too
Storage and Reheating
Store any leftovers in an airtight container in the refrigerator for up to three days.
To reheat, use an oven or air fryer at 375°F (190°C) for 5 to 7 minutes. This restores the crispness.
Avoid microwaving as it softens the coating.
And that’s it! These croquettes are real proof that basic ingredients can make something truly special. No matter if you’re feeding a crowd or enjoying a quiet meal, this simple recipe delivers on both flavor and texture every time.
So, give this potato croquettes recipe a try and let me know how yours turn out! If you enjoyed it, please share the recipe with your friends and leave a comment below with your favorite variations or tips. Don’t forget to subscribe for more delicious recipes delivered straight to your inbox!
