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Crispy Cheesy Potato Croquettes

Crispy Cheesy Potato Croquettes
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Crispy Cheesy Potato Croquettes are golden-brown bites featuring a perfectly crispy outer crust and a warm, gooey cheesy center. Made with simple pantry staples like starchy potatoes, sharp cheddar or mozzarella cheese, eggs, and breadcrumbs, this recipe delivers an irresistible crunchy texture paired with a melty, fluffy interior. Ideal as a snack, appetizer, or side dish, these croquettes are kid-friendly, versatile, and easy to customize with various cheese types, herbs, or even vegetables. Perfectly fried to a golden crisp or baked for a healthier alternative, they’re the ultimate comfort food for any occasion.

Ingredients

Scale

Main Ingredients

  • 2 pounds Russet potatoes, peeled and cut into chunks
  • 1 cup shredded sharp cheddar cheese or mozzarella cheese (or a mix)
  • 2 large eggs, beaten
  • 1 1/2 cups breadcrumbs (use gluten-free if needed)
  • Salt, to taste
  • Black pepper, to taste

Optional Ingredients

  • 2 tablespoons freshly chopped parsley or chives
  • 1 finely chopped jalapeño or 1/4 teaspoon cayenne pepper for spice
  • Fresh herbs like rosemary or thyme, finely chopped
  • 1/2 cup finely grated carrots or chopped spinach for added vegetables

For Frying

  • Vegetable oil or canola oil, enough for frying (neutral oil with high smoke point)

Instructions

  1. Prepare the Potatoes: Peel and cut potatoes into uniform chunks to ensure even cooking. Boil in salted water for 15-20 minutes until tender and easily mashed. Drain thoroughly and mash until smooth and lump-free for a creamy base.
  2. Mix the Filling: When potatoes are cool but still warm, combine them with shredded cheese, beaten eggs, salt, pepper, and optional herbs or spices. Mix thoroughly to evenly distribute all ingredients, creating a flavorful interior.
  3. Shape the Croquettes: Lightly flour your hands, then take small portions of the mixture and form into small logs or balls, about golf ball size. This helps them fry evenly and hold their shape.
  4. Coat for Crispiness: Roll each shaped croquette in breadcrumbs, pressing gently to adhere. For extra crunch, double-dip by coating again after dipping in beaten egg.
  5. Fry to Perfection: Heat oil to 350°F (175°C) over medium-high heat. Fry croquettes in batches for 3-4 minutes per side or until golden brown. Remove with a slotted spoon and drain on paper towels to remove excess oil.

Notes

  • Dry the potatoes thoroughly after boiling to prevent sogginess and ensure crispiness.
  • Keep oil temperature steady around 350°F to avoid greasy croquettes.
  • Use fresh or panko breadcrumbs for a superior crunchy crust.
  • Don’t overfill croquettes with cheese to prevent bursting during frying.
  • Shape and fry croquettes soon after mixing to maintain texture and prevent sogginess.

Nutrition

Keywords: potato croquettes, cheesy croquettes, crispy snacks, appetizer, gluten-free snack, party finger food

Find it online: https://mealsbylina.com/crispy-cheesy-potato-croquettes/