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Ultimate Crispy Cheesy Leftover Mashed Potato Croquettes

A stack of golden brown, crispy potato croquettes, one broken open showing the soft interior.
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Make the best potato croquettes using leftover mashed potatoes. This recipe gives you a perfectly golden crispy exterior and a soft, cheesy center, ideal for an easy appetizer or side dish.

Ingredients

Scale
  • 4 cups leftover mashed potatoes (cold)
  • 1 cup shredded sharp cheddar cheese
  • 1/2 cup all-purpose flour
  • 2 large eggs, lightly beaten
  • 1 1/2 cups panko breadcrumbs
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • Vegetable oil, for frying

Instructions

  1. In a bowl, combine the cold mashed potatoes and shredded cheddar cheese. Mix gently until the cheese is evenly distributed.
  2. Place the flour, beaten eggs, and panko breadcrumbs into three separate shallow dishes. Mix the salt, pepper, and garlic powder into the panko breadcrumbs.
  3. Take about 2 tablespoons of the potato mixture and shape it into a small log or cylinder shape, about 2 inches long.
  4. Dredge each croquette first in the flour, shaking off any excess.
  5. Next, dip the floured croquette completely into the beaten egg. Let excess egg drip off.
  6. Finally, roll the croquette thoroughly in the seasoned panko breadcrumbs, pressing lightly so the crumbs adhere well. Place the coated croquettes on a baking sheet lined with parchment paper.
  7. Chill the formed croquettes in the refrigerator for at least 30 minutes. This step helps them hold their shape during frying.
  8. Pour vegetable oil into a deep, heavy-bottomed pot or Dutch oven to a depth of about 2 inches. Heat the oil to 350°F (175°C). Use a thermometer to monitor the temperature.
  9. Carefully place 4 to 5 croquettes into the hot oil, ensuring you do not overcrowd the pot. Fry for 3 to 4 minutes, turning occasionally, until they achieve a deep golden brown and crispy exterior.
  10. Remove the cooked croquettes with a slotted spoon and place them on a wire rack set over a paper towel-lined plate to drain excess oil.
  11. Serve your homemade potato bites immediately while hot.

Notes

  • For the best results and a truly golden crispy texture, ensure your mashed potatoes are completely cold before mixing and shaping.
  • If you want to bake these instead of frying, lightly spray them with cooking oil and bake at 400°F (200°C) for 15-20 minutes, flipping halfway through.
  • You can substitute cheddar cheese with Gruyère or Monterey Jack for a different melt factor.

Nutrition

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