Description
These crispy and cheesy Potato Croquettes are a perfect appetizer or side dish, featuring a creamy mashed potato filling blended with shredded cheddar, Parmesan, and green onions, coated with breadcrumbs and fried to golden perfection.
Ingredients
Scale
Potato Mixture
- 2 large potatoes (peeled and cubed)
- 1 cup shredded cheddar cheese
- 1/4 cup grated Parmesan cheese
- 1/4 cup finely chopped green onions
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
Breading Station
- 1/2 cup all-purpose flour
- 2 large eggs (beaten)
- 1 cup breadcrumbs
For Frying
- Vegetable oil for frying
Instructions
- Boil Potatoes: Place the cubed potatoes in a pot of salted water. Bring to a boil and cook until fork-tender, about 15 minutes. Drain and transfer to a mixing bowl.
- Mash and Mix: Mash the potatoes until smooth. Add shredded cheddar, grated Parmesan, green onions, garlic powder, salt, and pepper. Mix thoroughly until well combined.
- Shape Croquettes: Take portions of the mixture and shape into cylinders about 2 inches long, making approximately 12 croquettes.
- Prepare Breading Station: Set up three shallow dishes with flour, beaten eggs, and breadcrumbs respectively.
- Bread the Croquettes: Roll each croquette in flour, dip in beaten eggs, then coat thoroughly with breadcrumbs. Place on a plate and refrigerate for 15-20 minutes to firm up.
- Heat Oil and Fry: Heat vegetable oil in a deep pan to 350°F (175°C). Fry croquettes in batches until golden brown and crispy, about 3-4 minutes per batch.
- Drain Excess Oil: Remove fried croquettes with a slotted spoon and place on paper towels to drain excess oil.
- Serve: Serve hot with your favorite dipping sauce or as a delicious side dish.
Notes
- Chilling the croquettes before frying helps them hold their shape better during cooking.
- Use fresh breadcrumbs for a crispier coating or panko for extra crunch.
- Make sure the oil is hot enough before frying to avoid oil absorption and soggy croquettes.
- Leftovers can be reheated in an oven or air fryer to maintain crispiness.
- For a gluten-free version, substitute all-purpose flour and breadcrumbs with gluten-free alternatives.
