Description
This Cheese Potato Croquettes recipe offers a delightful blend of creamy potatoes and melted cheese, breaded and fried to golden perfection. Ideal as a crispy appetizer or a comforting side, these croquettes combine the richness of Yukon Gold potatoes with sharp cheeses and fresh herbs for an irresistible snack or meal addition.
Ingredients
Scale
Potato Mixture
- 2 pounds Yukon Gold potatoes, peeled and cubed
- 1/2 cup shredded cheddar cheese
- 1/2 cup shredded mozzarella cheese
- 1/4 cup chopped parsley
- Salt and pepper to taste
Breading
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 1 1/2 cups breadcrumbs
- Oil for frying (about 2 cups, vegetable or canola oil)
Instructions
- Boil the Potatoes: Place the peeled and cubed Yukon Gold potatoes into a large pot of cold salted water. Bring to a boil over high heat, then reduce the heat to a simmer and cook until the potatoes are tender when pierced with a fork, about 15 minutes.
- Mash Potatoes and Add Cheese: Drain the potatoes well and return to the pot or a bowl. Mash them until smooth, then stir in the shredded cheddar and mozzarella cheeses, chopped parsley, and season with salt and pepper. Mix until cheese is well incorporated and the mixture is slightly cooled to handle.
- Form Croquettes: Take a small handful of the potato mixture and shape it into an oval or cylindrical shape, about 2-3 inches long. Repeat with the remaining mixture.
- Prepare Breading Stations: Set up three shallow bowls: one with flour, one with beaten eggs, and one with breadcrumbs.
- Bread the Croquettes: Dredge each croquette first in flour, shaking off excess. Then dip it into the beaten eggs, and finally coat it thoroughly with breadcrumbs. Ensure each croquette has an even coating.
- Heat Oil and Fry: In a deep skillet or frying pan, heat the oil over medium-high heat to about 350°F (175°C). Carefully add croquettes in batches without overcrowding, frying until golden brown and crispy on all sides, approximately 3-4 minutes per batch. Use a slotted spoon to transfer croquettes to a paper towel-lined plate to drain excess oil.
- Serve: Serve the cheese potato croquettes hot as an appetizer, snack, or a side dish with a dipping sauce of your choice.
Notes
- Use Yukon Gold potatoes for a creamy texture that holds well in croquettes.
- Shredded cheeses melt best when mixed into the hot potato mash.
- For extra flavor, you can add minced garlic or finely chopped onions into the potato mixture.
- Ensure oil temperature remains consistent for even cooking and to prevent soggy croquettes.
- These croquettes can be made ahead and refrigerated; reheat in a toaster oven or air fryer for best results.
