Potato cheese croquettes are a family favorite for a reason. They are crispy on the outside and soft in the center. This is a great way to turn simple potatoes into a side dish everyone loves.
These cheesy potato croquettes are inspired by classic comfort food from around the world. Think of Spain’s croquetas, but made with a simple potato mixture instead of béchamel sauce. They are perfect as a snack, appetizer, or easy side dish.
We are sharing tips to help you get the best results when making this recipe. If you don’t need the tips, scroll to the bottom for the full recipe and printable recipe card.
⭐ Why You’ll Love this Recipe ⭐
These croquettes fry up golden brown in hot oil. The center stays creamy and cheesy. They are simple to make with basic ingredients and shallow bowls.
They are also a great way to use leftover mashed potatoes next time. You can shape them into potato balls or a cylinder shape. Either way, they always disappear fast.
🧾 Ingredients
📌 Be sure to see the recipe card below for the full ingredients list with quantities and step-by-step instructions!
- Potatoes
- Salt
- All-purpose flour
- Cheese
- Oil
- Egg
- Milk
- Black pepper
- Paprika
- Bread crumbs
🔪 How to Make Potato Cheese Croquettes
Peel the potatoes and boil them in salted water until fork tender. Drain them well. Mash while warm using a wooden spoon or potato ricer until smooth.
Add the flour and salt to the large bowl. Mix until a soft potato mixture forms. It should be smooth and easy to handle.
Form the Croquettes
Take a small scoop of the mashed potato mixture. Flatten it in your palm. Place a cube of cheese in the center.
Gently roll it into a smooth ball. Make sure the cheese is fully sealed inside. Repeat with the rest of the mixture.
Prepare the Coating
Crack the egg into a shallow bowl and add the milk. Whisk until combined. Add flour, salt, black pepper, and paprika, then mix again.
Place the bread crumbs in another shallow dish. Set everything close together to make coating easy.
Coat the Potato Balls
Dip each potato ball into the beaten egg mixture. Let the excess drip off. Roll it in the bread crumbs until fully coated.
Place the coated croquettes on a baking sheet while you finish the rest. This helps them hold their shape.
Fry Until Crispy
Heat oil in a dutch oven or heavy pot over medium-high heat. The oil should reach 350°F. Fry in small batches so the oil stays hot.
Cook each batch for 2 to 3 minutes. They should turn golden brown. Remove them with a slotted spoon and place on paper towels or a wire rack to drain excess oil.
⭐ Serving Ideas ⭐
- Serve these potato cheese croquettes hot. Sour cream makes a great dipping sauce. They also pair well with garlic aioli or a simple yogurt dip.
- They work as a side dish instead of french fries. They are also great on a party platter. Add fresh parsley on top for a pop of color.
📖 Storage and Reheating
Let croquettes cool completely. Store them in an airtight container in the fridge for up to three days. Reheat in the oven or air fryer to keep them crisp.
You can also freeze them before frying. Wrap them tightly in plastic wrap and store in a freezer bag. Fry straight from frozen next time.
More Delicious Recipes To Try
Potato Cheese Croquettes
Ingredients
For the Croquettes:
- 7 oz potatoes, peeled
- Salt to taste
- ⅓ cup all-purpose flour
- 3.5 oz cheese cut into small cubes
- Oil for deep frying
For the Coating:
- 1 egg
- 1 tbsp milk
- ⅓ cup all-purpose flour
- 1 pinch salt
- 1 pinch black pepper
- ¼ tsp paprika
- Bread crumbs as needed
Directions
- Prepare the potatoes – Boil the potatoes in salted water until fork-tender. Drain and mash them thoroughly while still warm. Add salt and flour, mixing until a smooth dough forms.
- Form the croquettes – Take a small portion of the mashed potato mixture, flatten it in your palm, and place a cheese cube in the center. Roll it into a smooth ball, ensuring the cheese is fully enclosed. Repeat with the remaining mixture.
- Prepare the coating – In a shallow bowl, whisk together the egg, milk, flour, salt, black pepper, and paprika. Place the bread crumbs in a separate shallow dish.
- Coat the croquettes – Dip each potato ball into the egg mixture, ensuring it is evenly coated, then roll it in the bread crumbs until fully covered.
- Fry the croquettes – Heat oil in a deep fryer or heavy-bottomed pot to 350°F (175°C). Fry the croquettes in batches for 2-3 minutes, or until golden brown and crispy. Remove with a slotted spoon and drain on a paper towel-lined plate.
- Serve – Let them cool slightly before serving. Enjoy with your favorite dipping sauce!
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