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Cheese Stuffed Croquettes

Deliciously crispy on the outside and gooey on the inside, these cheese stuffed croquettes are simple to make and the perfect comfort food for any occasion.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 12 croquettes
Course: Appetizer, Snack
Cuisine: American
Calories: 100
Ingredients Method Notes

Ingredients
  

For the croquettes
  • 2 cups mashed potatoes Russet or Yukon Gold potatoes work best.
  • 1 cup shredded cheese Use a melty cheese like cheddar or mozzarella.
  • 1-2 cups breadcrumbs Plain or panko breadcrumbs for extra crunch.
  • to taste Salt Do not skip seasoning.
  • to taste Pepper Simple seasoning makes a big difference.
  • as needed Oil for frying Use a neutral oil with a high smoke point.

Method
 

Preparation of Croquettes
  1. Boil the potatoes until fork-tender. Drain well. You'll know they’re ready when a fork slides right through with no resistance.
  2. Mash the potatoes until smooth. A ricer gives the best texture, but a regular masher is also fine. Season with salt and pepper while still warm.
  3. Mix in the cheese until well combined. Use enough so each bite has a cheesy hit — about 1 cup shredded cheese per 2 cups mashed potatoes works well.
  4. Form small balls or patties with the potato-cheese mixture. Wet your hands slightly if the mix feels sticky. Aim for golf-ball to slightly larger than golf-ball size.
  5. Roll each ball in breadcrumbs until fully coated. Press gently so the crumbs adhere.
Frying
  1. Heat oil in a frying pan over medium heat. Fry the croquettes until golden and crispy on the outside, about 2–3 minutes per side. Don’t overcrowd the pan.
  2. Drain on paper towels and serve hot.

Notes

Refrigerating formed croquettes for 15–20 minutes before frying helps them hold their shape and prevents cheese from leaking out too fast. Avoid using wet cheese, and do not skip seasoning the potatoes for best flavor.