Cheesy Potato Croquettes

We had some leftover mashed potatoes, so I made the kids this easy recipe for cheesy potato croquettes for an after-school snack.  The sharp cheddar cheese and chives added great flavor. I dredged them in Parmesan and herb panko crumbs for a tasty crunch. These homemade cheesy potato croquettes were easy to make, soft and cheesy inside, and with a nice crisp coating on the outside.

Cheesy Potato Croquettes

Ingredients:

• 2 cups cold mashed potatoes
• 1 egg, well-beaten
• ¾ cup sharp cheddar cheese, shredded
• 2 tbsp chives, chopped
• 1 tbsp flour
• Sea salt and freshly cracked pepper, to taste
• 1 cup Parmesan and herb panko crumbs

Serve with:

• Sour cream
• Chives, chopped

How to Make Cheesy Potato Croquettes

Combine the mashed potatoes, egg, cheddar cheese, chives, flour, sea salt, and freshly cracked pepper in a bowl; mix until well combined.

Roll the potato mixture into like-sized round balls.

Roll the potato balls in the panko crumbs until evenly coated.

Place in the refrigerator for 30 minutes. Side Note: Don’t skip this step; it helps the panko adhere to the potato balls.

Heat the oil in a large skillet. Fry each croquette in shallow oil (enough to fill the skillet ½-inch), until browned on all sides. Make sure to cook in small batches, giving each croquette at least 2 inches of space around to avoid overcrowding the skillet. This prevents the croquettes from falling apart while frying.

Remove from the oil and place on a wire cooling rack.

Serve immediately with sour cream and chives on the side, if desired. Enjoy.