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Ultimate Crispy & Cheesy Potato Croquettes (Air Fryer Option Included)

Close-up of golden brown, crispy potato croquettes, one broken open showing a cheesy, fluffy interior topped with fresh chives.
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Make golden, crunchy potato croquettes with a creamy, cheesy interior. This recipe is easy to follow and includes instructions for deep frying, baking, or using an air fryer for a healthier finish. Perfect as a party appetizer or comfort food side dish.

Ingredients

Scale
  • 3 cups leftover mashed potatoes (starchy potatoes work best)
  • 1 cup shredded cheddar cheese
  • 1/4 cup grated Parmesan cheese
  • 1 large egg, lightly beaten
  • 2 tablespoons chopped fresh chives or green onion
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup all-purpose flour (for dredging)
  • 2 large eggs, beaten (for egg wash)
  • 2 cups Panko breadcrumbs (for coating)
  • Vegetable oil, for frying (or cooking spray for air frying/baking)

Instructions

  1. In a large bowl, combine the mashed potatoes, cheddar cheese, Parmesan cheese, 1 beaten egg, chives, salt, and pepper. Mix until just combined; do not overmix.
  2. Shape the potato mixture into small logs or balls, about 1.5 inches long. Place them on a baking sheet lined with parchment paper and chill in the refrigerator for at least 30 minutes to firm up.
  3. Set up a standard three-stage breading station: one shallow dish with flour, one with the 2 beaten eggs, and one with the Panko breadcrumbs.
  4. Take the chilled potato shapes and dredge each one first in the flour, shaking off excess. Dip into the egg wash, allowing excess to drip off. Finally, roll thoroughly in the Panko breadcrumbs, pressing gently to adhere.
  5. For Frying: Heat 2 inches of vegetable oil in a deep skillet to 350°F (175°C). Fry the croquettes in batches for 3-4 minutes, turning occasionally, until golden brown and crispy. Remove and drain on paper towels.
  6. For Air Frying: Preheat your air fryer to 380°F (195°C). Lightly spray the croquettes with cooking spray. Cook in a single layer for 10-12 minutes, flipping halfway through, until golden and crisp.
  7. For Baking: Preheat oven to 400°F (200°C). Place croquettes on a lightly oiled baking sheet and spray the tops with cooking spray. Bake for 18-20 minutes, flipping halfway, until golden.
  8. Serve immediately with your preferred dipping sauce.

Notes

  • Use starchy potatoes like Russets for the creamiest interior texture.
  • These croquettes freeze well before the final breading step; freeze them solid on a tray, then transfer to a freezer bag. Cook directly from frozen, adding a few extra minutes to the cooking time.
  • Serve with garlic aioli or spicy mayo for dipping.

Nutrition

Find it online: https://cookingbyfelix.com/potato-croquettes-recipe-easy-crispy/