Ultra-Crispy Cheesy Potato Croquettes Tips, FAQ & printable recipe

Tips for success

For the crispiest results, make sure the potato dough is not too wet. After boiling, let the potatoes steam in the colander for a few minutes, and mash them while they are still warm.

If the dough feels sticky, add a little more cornstarch, a tablespoon at a time, until it is smooth and easy to handle. Shape the croquettes gently but firmly, pressing out any air pockets that could cause them to burst during frying.

Frying in batches is essential. Crowding the pan drops the oil temperature, which makes the croquettes greasy and less crisp. Keep the oil at a steady 350°F (175°C) by adjusting the heat between batches.

Let the croquettes drain on paper towels to remove excess oil, but don't let them sit too long—they are best eaten within 10 minutes of frying, while the exterior is still shatteringly crisp and the cheese is molten.

Variations

• Spicy Chorizo Croquettes: Add 1/2 cup cooked, crumbled chorizo to the potato dough along with the seasonings. The smoky, spicy flavor infuses the entire croquette, and the crispy bits add texture.
• Herb and Cheddar Croquettes: Replace the mozzarella with sharp cheddar cheese cubes and add 1 tablespoon of chopped chives and 1 teaspoon of dried thyme to the potato mixture. The cheddar melts into a rich, tangy center.
• Sweet Potato Croquettes: Substitute half of the russet potatoes with sweet potatoes. The natural sweetness pairs well with smoked paprika and a touch of cayenne. Use a mix of mozzarella and cream cheese for extra creaminess.
• Gluten-Free Croquettes: The cornstarch in the dough is naturally gluten-free, so the recipe is already gluten-free. Ensure the ranch dip is gluten-free, or serve with a simple dairy-free dip made from blended avocado and lime.

Storage and make-ahead

Fridge

Store leftover croquettes in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to restore crispness.

Freezer

Freeze uncooked croquettes on a baking sheet until solid, then transfer to a zip-top bag. Fry from frozen, adding 1–2 minutes.

Reheat

Reheat cooked croquettes in a 375°F (190°C) oven for 8–10 minutes until hot and crisp. Avoid microwaving.

Leftover croquettes can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a baking sheet and warm in a 375°F (190°C) oven for 8–10 minutes, until heated through and crisp again.

Avoid microwaving, as it will make them soggy. If you have leftover potato dough, you can shape it and freeze the uncooked croquettes for later.

You can assemble the croquettes up to a day ahead and keep them in the refrigerator, covered, until ready to fry. Let them come to room temperature for about 15 minutes before frying, but do not leave them out longer than 30 minutes.

Alternatively, you can freeze the uncooked croquettes on a baking sheet until solid, then transfer to a zip-top bag. Fry them directly from frozen, adding an extra minute to the cooking time.

Serving ideas

Serve the croquettes hot, right after frying, with a bowl of garlic herb ranch dip on the side. The cool, creamy dip contrasts beautifully with the hot, crispy croquettes. Arrange them on a platter with extra parsley sprinkled on top for a fresh finish. They are perfect for parties, game-day spreads, or as an indulgent appetizer before a main course.

For a complete spread, pair the croquettes with other finger foods like chicken wings or sliders. They also work well as a side dish alongside a steak or roasted chicken. If you're serving them as a snack, provide plenty of napkins—the cheese pull is part of the fun. These croquettes are best enjoyed immediately, so fry them just before your guests arrive.

Frequently asked questions

Recipe card

Ultra-Crispy Cheesy Potato Croquettes

Prep 30 minCook 20 minTotal 50 minServes 6

Ingredients

• 1 kg russet potatoes, boiled and mashed
• 5 tbsp cornstarch
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1 tsp fine sea salt
• 2 tbsp finely chopped fresh parsley
• 200 g whole-milk mozzarella, cut into 1-inch cubes
• 4 cups vegetable oil, for frying
• 1 cup garlic herb ranch dip, for serving

Instructions

1. Boil the potatoes until fork-tender, then drain and mash them in a large bowl until completely smooth with no lumps. Add the cornstarch, garlic powder, smoked paprika, sea salt, and chopped parsley. Knead the mixture with your hands until it forms a smooth, pliable dough that holds together without cracking.
2. Scoop about 2 tablespoons of potato dough and flatten it into a disc in your palm. Press a cube of mozzarella into the center, then fold the dough around it, sealing the cheese completely. Roll between your palms into an oblong nugget, about 2 inches long. Repeat with the remaining dough and cheese.
3. Pour the vegetable oil into a deep heavy pan, at least 2 inches deep. Heat over medium-high until it reaches 350°F (175°C) on a deep-fry thermometer. Adjust the heat to maintain the temperature while frying.
4. Carefully drop the croquettes into the hot oil in batches, without crowding. Fry for 3 to 4 minutes, turning occasionally with a slotted spoon, until they are deep amber brown and shatteringly crisp all over. The cheese inside should be fully melted and hot.
5. Remove the croquettes from the oil with a slotted spoon and drain on paper towels. Let them cool for 2 minutes so the cheese sets slightly. Serve hot with the garlic herb ranch dip for dunking.

Contains: milk, gluten

Estimated nutrition per serving

Calories

320

Protein

8 g

Carbohydrates

28 g

Fat

19 g

Fiber

2 g

Sugar

1 g

Automatic estimate from the ingredient list, not laboratory-verified.