Potato Cheese Croquettes

Delight in these golden-brown, crispy croquettes filled with creamy, cheesy goodness, perfect as a snack or side dish.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 15

Total Time 30

Servings: 4 servings

Course: Appetizer, Snack

Cuisine: American

Calories: 250

For the Croquettes

4 pieces golden potatoes (quartered) These potatoes have a naturally creamy texture.
2 tsp salt Enhances the overall flavor.
1 tsp garlic powder Adds a warm and aromatic taste.
1 tsp paprika Gives a lovely depth of flavor.
1/2 cup cornstarch Helps create a crispy texture.
1/3 cup shredded parmesan cheese Offers cheesy richness.
1/2 tsp pepper Adds a gentle kick of spice.
1 tbsp parsley (chopped) A pop of color and freshness.
1/3 cup unsalted butter Melts smoothly to enrich the dough.
5 cloves garlic (minced) Provides a punch of flavor.
3/4 cup milk Keeps the mixture moist and creamy.
1/2 cup all-purpose flour Forms the foundation of the garlic butter paste.

Preparation

Quarter the potatoes and place them in a pot of heavily salted water, then bring to a boil and cook until fork-tender, about 15 minutes. Drain and let steam off.
Mash the potatoes until smooth and creamy. Mix in salt, garlic powder, paprika, cornstarch, parmesan cheese, and pepper until thoroughly combined.
In a separate pan over low heat, melt unsalted butter. Add minced garlic and sauté until fragrant (about 1 minute). Gradually stir in milk and remove from heat. Mix in flour until a thick paste forms.
Combine the garlic butter paste with mashed potatoes until smooth and well-mixed.
Scoop out tablespoon-sized portions of the mixture and form into balls.

Cooking

Heat cooking oil to 350°F (175°C) in a large frying pan or deep fryer. Fry potato balls in batches until golden brown and crispy, about 5 minutes.
Serve immediately, garnished with chopped parsley and parmesan.

For extra crunch, roll croquettes in breadcrumbs before frying. Ensure oil is heated properly to avoid excess oil absorption.