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Best Ham and Cheese Potato Croquettes: Crispy Outside, Gooey Inside

A pile of crispy, golden brown potato croquettes served on a white plate, one is broken open showing melted cheese inside.
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Learn how to make the best potato croquettes using leftover mashed potatoes. These ham and cheese potato croquettes are crispy, golden, and perfect as a party appetizer or comforting side dish.

Ingredients

Scale
  • 4 cups leftover mashed potatoes (cold)
  • 1 cup shredded sharp cheddar cheese
  • 1/2 cup finely diced cooked ham
  • 1/4 cup grated Parmesan cheese
  • 1 large egg, lightly beaten
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup all-purpose flour
  • 2 large eggs, beaten (for dredging)
  • 2 cups panko breadcrumbs
  • Vegetable oil, for frying (or cooking spray for air frying)

Instructions

  1. In a large bowl, combine the cold mashed potatoes, cheddar cheese, diced ham, Parmesan cheese, 1 lightly beaten egg, salt, and pepper. Mix gently until just combined; avoid overmixing.
  2. Place the flour, 2 beaten eggs, and panko breadcrumbs into three separate shallow dishes.
  3. Scoop about 2 tablespoons of the potato mixture and shape it into a small log or ball, about 2 inches long. If you want a stuffed center, press a small cube of extra cheese inside before sealing.
  4. Dredge each croquette first in the flour, shaking off excess. Dip into the beaten egg mixture, letting excess drip off. Finally, roll thoroughly in the panko breadcrumbs, pressing lightly to adhere.
  5. Place the breaded croquettes on a baking sheet lined with parchment paper. Chill in the refrigerator for at least 30 minutes to help them hold their shape.
  6. For Deep Frying: Heat 2 inches of vegetable oil in a deep skillet to 350°F (175°C). Fry the croquettes in batches for 3 to 4 minutes, turning occasionally, until golden brown and crisp. Remove with a slotted spoon and drain on paper towels.
  7. For Air Frying: Preheat your air fryer to 380°F (195°C). Lightly spray the croquettes with cooking spray. Air fry for 10 to 12 minutes, flipping halfway through, until golden brown and crisp.
  8. Serve your crispy potato croquettes immediately.

Notes

  • Using cold mashed potatoes is key to keeping the croquettes firm during shaping and cooking.
  • For an extra crispy exterior when frying, you can double-dip the croquettes: flour, egg, breadcrumbs, then egg again, then breadcrumbs again.
  • If you do not have ham, you can omit it for simple cheesy potato croquettes.

Nutrition

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