It’s hard to go wrong with potato, cheese, garlic & onions enclosed in a crispy golden crust. These Potato Croquettes are unbelievably good!
Golden crispy delights
Do you have plenty of roast or boiled potatoes to use up? Perfect! because your potatoes are begging for you to turn them into these mouthwatering golden cheesy Potato Croquettes.
These tasty croquettes require a bit of work, and there are a few steps involved. In saying that, you’re here, so this must mean you’re willing to put in the effort, right? Trust me, the thought of ‘breading’ makes me sigh lazily. It’s messy and something I don’t enjoy doing, so the payoff must be pretty darn good!
Well, these croquettes are definitely worth our time! An irresistible filling of potatoes mixed with a generous amount of cheese, garlic, and onions. It’s then breaded with panko breadcrumbs and fried to golden crispy perfection.
When I go to the trouble of making these croquettes, I often double the batch. I mean, after all the hard work, I rather have piles and piles of croquettes looking back at me.
Lucky for me, these Potato Croquettes freezes and reheat very well. You could reheat them in an air fryer, oven, or deep fry them again. Either way, these croquettes will maintain their crispy crusts and fluffy centres.
These croquettes make for a convenient and tasty snack for any time of the day. They also go great as a delicious side dish. Serve them with your favourite protein or vegetables.
Chunky potato croquettes
What are French croquettes?
French croquettes are potato filling with white or béchamel sauce
What are Japanese croquettes?
Japanese croquettes are mainly potatoes with a small amount of meat and other ingredients.
These potato croquettes aren’t quite French or Japanese. They’re just croquettes that my family and I enjoy eating!
This croquette filling isn’t as creamy or smooth as the ones you get in shops. I’ve purposely made mine with little chunks of potatoes for texture, which I love. If you prefer a smoother texture with no chunks, use a potato ricer with small holes to mash your potatoes.
You could also add some diced ham or prosciutto to these croquettes or try tweaking this croquette to your liking. However, choose ingredients that are not high in water content as the croquette may not hold its shape or break open when frying.
More scrumptious side dishes to try:
Duck Fat Potatoes
Tostones (Fried Plantains)
Roast Beetroot Salad
Roast Potatoes on Creamy Aioli
Ingredients for Potato Croquettes
Potatoes – I used cheap all-rounder large white brushed potatoes. Starchy or all-rounder potatoes work best (not waxy potatoes). Desiree, Sebago, Dutch Cream, Maris Piper, or Russet potatoes are excellent choices. Leftover baked or boiled potatoes are great for this recipe.
Panko breadcrumbs are Japanese-style breadcrumbs. They have larger flakes than regular dried breadcrumbs and absorb less oil, leaving food crispy after frying. Supermarkets usually stock Panko in the international section. You could also get them at an Asian grocer.
Tasty Cheese – I used Tasty cheddar cheese, but you could swap Tasty for any type of melting cheese, such as Swiss, Monterey Jack, Gruyere and all kinds of cheddar.
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How to make Potato Croquettes
Step-by-step guide with photos
Use a masher to mash the potatoes, leaving little chunks for texture. If you prefer a smoother texture, use a potato ricer with small holes. Transfer the mashed potatoes to a large bowl and set aside.
In a small frying pan, melt the butter over medium heat, then add in the garlic and onions. Stir regularly for 2 minutes or until the onions have softened.
Transfer everything from the pan to the mashed potatoes bowl, along with the yolks, tasty cheese, parmesan, sugar, salt and pepper. Mix the ingredients together until well combined.
Scoop 1/4 cup of the potato mixture, then transfer it into your hands. Roll the mixture into a circle then shape them into a cylinder shape approximately 5cm/2in long. Place them on a tray or board, leaving little space between each one so that they don’t touch. Cover them loosely with plastic wrap/film and freeze for 15 to 20 minutes or until firm but not frozen.
Breading – Prepare 3 flat bowls. In one bowl, whisk the egg whites together until a little foamy. In the second bowl, place the flour and then the panko in the last bowl.
Work two or three croquettes at a time. STEP 1 – Roll the croquettes in flour, then shake off excess flour STEP 2 – Dip the croquettes into the egg STEP 3 – Cover the croquettes in panko. Place the breaded croquettes back onto the same tray.
Pour enough oil into a medium heavy-based saucepan to submerge the croquettes. Heat the oil over medium-high heat until it reaches 180°C (360°F). You could also test if the oil is ready by placing a wooden object into the oil (chopstick, skewer or wooden spoon). The oil is ready for frying when bubbles form around the object.
Fry 2 or 3 croquettes at a time for 6 to 7 minutes until they’re golden brown. You may need to move the croquettes occasionally with a long steel slotted spoon/strainer to stop them from sinking to the bottom, as they’ll cook unevenly. You may also need to adjust the heat so the temperature of the oil is not too hot or cold.
Remove the croquettes with a strainer, allow excess oil to drip off, and then place them in a steel colander with a plate underneath to catch any oil. Best when served immediately, but allow them to cool for a few minutes as the filling is very hot.
Leftovers – Allow the Potato Croquettes to cool completely at room temperature, then transfer them into a sealed container and store them in the fridge for up to 3 to 4 days. When frozen, they’ll keep for 3 months.
I’ve used a third-party application to calculate the calories and nutritional information, so please use this as an approximate guide only.
Cooking measurements are in Australian standard spoon and cup measurements. For specific details and conversions, visit our Australian Cooking Measurements page.
I would love your feedback and support if you made this recipe. To do this, please rate this recipe and provide a comment by scrolling down this page or by clicking that green circle on the bottom left. An email address is required (for spam), but it won’t be published. I would also love to see your dish, so don’t forget to tag me on my Instagram account ‘3catsfoodie’
Cheers – Cat T
Watch my Broccoli Fritter Video
Potato croquettes with Cheese, Garlic and Onion
Ingredients
- 850 gm cooked and peeled starchy potatoes (baked or boiled) (NOTE 1)
- 30 gm unsalted butter
- 3 garlic cloves (minced)
- 1 small brown/yellow onion (diced finely)
- 3 large eggs (separated)
- 1 cup shredded tasty cheese (NOTE 2)
- ½ cup shredded parmesan cheese
- 1 tsp sugar
- 1 tsp salt
- ½ tsp freshly ground black pepper
FOR THE BREADING
- ½ cup plain/all purpose flour
- 2 cup panko breadcrumbs (NOTE 3)
- vegetable/canola oil for frying
Instructions
- Use a masher to mash the potatoes, leaving little chunks for texture. If you prefer a smoother texture, use a potato ricer with small holes. Transfer the mashed potatoes to a large bowl and set aside.
- In a small frying pan, melt the butter over medium heat, then add in the garlic and onions. Stir regularly for 2 minutes or until the onions have softened.
- Transfer everything from the pan to the mashed potatoes bowl, along with the yolks, tasty cheese, parmesan, sugar, salt and pepper. Mix the ingredients together until well combined.
- Scoop 1/4 cup of the potato mixture, then transfer it into your hands. Roll the mixture into a circle then shape them into a cylinder shape approximately 5cm/2in long. Place them on a tray or board, leaving little space between each one so that they don't touch. Cover them loosely with plastic wrap/film and freeze for 15 to 20 minutes or until firm but not frozen.
- Breading – Prepare 3 flat bowls. In one bowl, whisk the egg whites together until a little foamy. In the second bowl, place the flour and then the panko in the last bowl.Work two or three croquettes at a time. STEP 1 – Roll the croquettes in flour, then shake off excess flour STEP 2 – Dip the croquettes into the egg STEP 3 – Cover the croquettes in panko. Place the breaded croquettes back onto the same tray.
- Pour enough oil into a medium heavy-based saucepan to submerge the croquettes. Heat the oil over medium-high heat until it reaches 180°C (360°F). You could also test if the oil is ready by placing a wooden object into the oil (chopstick, skewer or wooden spoon). The oil is ready for frying when bubbles form around the object. Fry 2 or 3 croquettes at a time for 6 to 7 minutes until they’re golden brown. You may need to move the croquettes occasionally with a long steel slotted spoon/strainer to stop them from sinking to the bottom, as they’ll cook unevenly. You may also need to adjust the heat so the temperature of the oil is not too hot or cold.
- Remove the croquettes with a strainer, allow excess oil to drip off, and then place them in a steel colander with a plate underneath to catch any oil. Best when served immediately, but allow them to cool for a few minutes as the filling is very hot.
