Crispy Cheesy Potato Croquettes

Potato croquettes are a golden, crispy snack made from fluffy mashed potatoes mixed with Parmesan, coated in breadcrumbs, and fried until irresistibly crunchy. Perfect as an appetizer, side dish, or party finger food, these croquettes can even hide a gooey cheese center for an extra surprise.

Why Everyone Will Love This Recipe

These potato croquettes are pure comfort food—crisp on the outside, soft and flavorful inside. They’re budget-friendly, kid-approved, and perfect for making ahead. Whether you’re hosting friends or craving a cozy snack, they never disappoint.

What Are Cheesy Potato Croquettes?

Potato croquettes originated in French cuisine but have found their way into Italian and American kitchens alike. The combination of creamy mashed potatoes and a crunchy coating makes them a classic across Europe and beyond. In Italy, they’re often filled with mozzarella or fiordilatte for a molten, cheesy bite.

Cooking Tips

• Use starchy potatoes (like Russets) for the fluffiest mash.
• If adding cheese inside, make sure it’s well-drained to avoid soggy centers.
• Chill croquettes before frying to keep them from falling apart.
• Fry in small batches to maintain oil temperature for maximum crispness.

Frequently Asked Questions

Can I Bake Potato Croquettes Instead of Frying?

Yes—bake at 400°F (200°C) for 20–25 minutes, flipping halfway, until golden brown.

What Oil Is Best for Frying Croquettes?

Neutral oils with a high smoke point, like peanut or vegetable oil, work best.

Why Are My Croquettes Falling Apart in the Oil?

They may not have chilled long enough. Resting them in the fridge for at least 1 hour before frying helps them hold shape.

Can I Add Other Fillings?

Absolutely—try diced ham, sautéed mushrooms, or cooked spinach for variation.

Are Potato Croquettes Gluten-Free?

They can be—just use gluten-free breadcrumbs and flour for coating.

How to Store

Place leftover croquettes in an airtight container and refrigerate for up to 3 days.

Reheat in the oven at 350°F (175°C) until crisp again—avoid the microwave, as it will make them soggy.

How to Freeze

Arrange uncooked croquettes on a baking sheet, freeze until solid, then transfer to a freezer-safe bag. Freeze for up to 2 months. Fry straight from frozen, adding 1–2 minutes to cooking time.

How to Make Cheesy Potato Croquettes

Boil potatoes in salted water for 30–40 minutes, until fork-tender.

While still warm, mash with a potato ricer or masher.

Let cool slightly, then add the egg, yolk, Parmesan, salt, and pepper. Mix well.

With damp hands, shape into cylinders or ovals. Insert a strip of fiordilatte in the center if desired.

Dredge croquettes in flour, then dip in beaten eggs, and roll in breadcrumbs.

Refrigerate for 1 hour to firm up.

Heat oil to 350°F (175°C). Fry 3–4 croquettes at a time until golden, about 3–4 minutes.

Place on paper towels to remove excess oil. Serve hot.