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Ultimate Crispy Mashed Potato Croquettes

A stack of golden brown, crispy potato croquettes, with one cut open revealing the creamy interior.
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Make crispy potato croquettes using leftover mashed potatoes. This recipe focuses on achieving a crunchy exterior and a creamy interior, with an option to add ham and cheese.

Ingredients

Scale
  • 3 cups cold, leftover mashed potatoes
  • 1 large egg, beaten
  • 1/2 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • 1 cup breadcrumbs (Panko recommended for extra crispiness)
  • 1/2 cup shredded sharp cheddar cheese (optional)
  • 1/4 cup finely diced cooked ham (optional)
  • Vegetable oil, for frying (about 2 inches deep)

Instructions

  1. In a medium bowl, combine the cold mashed potatoes, beaten egg, salt, pepper, and garlic powder. Mix until just combined.
  2. If using, gently fold in the shredded cheese and diced ham. Do not overmix.
  3. Place the flour in one shallow dish and the breadcrumbs in another.
  4. Scoop about 2 tablespoons of the potato mixture and shape it into a small log or oval shape (about 2 inches long).
  5. Dredge each croquette first in the flour, shaking off any excess.
  6. Next, roll the floured croquette completely in the breadcrumbs, pressing lightly so the crumbs adhere well.
  7. Place the coated croquettes on a baking sheet lined with parchment paper. Chill in the refrigerator for at least 30 minutes to help them hold their shape.
  8. Heat the vegetable oil in a deep, heavy-bottomed pot or deep fryer to 350°F (175°C).
  9. Carefully place 4-5 croquettes into the hot oil, ensuring you do not overcrowd the pot. Fry for 3-4 minutes, turning occasionally, until they are deep golden brown and crispy on all sides.
  10. Remove the croquettes with a slotted spoon and place them on a wire rack or a plate lined with paper towels to drain excess oil.
  11. Serve immediately while hot.

Notes

  • For an air fryer method, spray the chilled, breaded croquettes lightly with cooking spray. Cook at 400°F (200°C) for 10-12 minutes, flipping halfway through, until golden brown.
  • Using cold mashed potatoes is key to preventing the croquettes from falling apart during frying.
  • If you do not have leftover mashed potatoes, make a batch but use less liquid than usual to keep them firm.

Nutrition

Find it online: https://cookifyme.com/potato-croquettes-recipe-crispy-ham-cheese/