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The Ultimate Crispy & Cheesy Potato Croquettes (Deep Fried & Air Fryer Versions)

Close-up of golden brown potato croquettes, one cut open revealing a creamy interior with ham pieces.
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Make the best homemade potato croquettes with a perfectly crispy exterior and a creamy, cheesy interior. This recipe shows you how to achieve golden brown perfection using either deep frying or the air fryer for a lighter snack.

Ingredients

Scale
  • 4 cups leftover mashed potatoes (cold)
  • 1 cup shredded sharp cheddar cheese
  • 1/2 cup shredded Parmesan cheese
  • 1/2 cup finely diced cooked ham (optional, for savory flavor)
  • 1 large egg, beaten
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup panko breadcrumbs (for extra crispiness)
  • 2 large eggs, lightly beaten (for dredging)
  • Vegetable oil, for deep frying OR cooking spray, for air frying

Instructions

  1. In a large bowl, combine the cold mashed potatoes, cheddar cheese, Parmesan cheese, and optional ham. Mix gently until just combined. Do not overmix.
  2. Form the potato mixture into small log or ball shapes, about 1.5 inches long. You should have about 16 to 20 croquettes.
  3. Set up a standard breading station: Place the flour in one shallow dish, the two lightly beaten eggs in a second dish, and the panko breadcrumbs in a third dish.
  4. Dredge each croquette first in the flour, shaking off any excess. Then dip it completely into the beaten egg mixture. Finally, roll it thoroughly in the panko breadcrumbs, pressing lightly to adhere.
  5. Place the breaded croquettes on a baking sheet lined with parchment paper. For best results, chill them in the refrigerator for at least 30 minutes to help them hold their shape.
  6. For Deep Frying: Heat 2 inches of vegetable oil in a heavy-bottomed pot or deep fryer to 350°F (175°C). Carefully lower 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. Remove with a slotted spoon and drain on a wire rack lined with paper towels.
  7. For Air Frying: Preheat your air fryer to 390°F (198°C). Lightly spray the croquettes on all sides with cooking spray. Place them in the air fryer basket in a single layer (work in batches). Air fry for 10-12 minutes, flipping halfway through, until golden brown and crunchy.
  8. Serve your crispy potato croquettes immediately as a best potato side dish or easy potato appetizer.

Notes

  • Using leftover mashed potatoes is the secret to quick homemade potato croquettes. Ensure they are cold before mixing.
  • For an Italian potato street food variation, add a pinch of dried oregano and basil to the potato mixture.
  • If you skip the ham, these become fantastic cheesy potato bites suitable for vegetarian diets.
  • If you are making these ahead of time, freeze the breaded croquettes on the baking sheet until solid, then transfer them to a freezer bag. Cook directly from frozen, adding a few extra minutes to the cooking time.

Nutrition

Find it online: https://kitchenuser.net/potato-croquettes-ultimate-crispy-cheesy-recipe/