Potato Croquettes Recipe - Crispy golden on the outside, fluffy on the inside, and loaded with bacon, cheese, and spinach! These little potato balls are easy to make, especially when using leftover mashed potatoes!
Crispy potato croquettes are my favorite way to use up leftover mashed potatoes! We mix them with cheddar cheese and bacon, and I like to sneak a little spinach in there too, then scoop it, roll it, and coat them in bread crumbs.
These deep-fried potato cheese balls are crispy and golden on the outside and fluffy and flavorful on the inside! They make a great side dish or an easy appetizer, but my kids also love them as a snack!
What is a potato croquette?
It’s essentially a mashed potato ball that contains whatever fillings you desire, whether it be ground beef or sausage, ham, bacon, cheese, etc. Then it’s coated in breadcrumbs and deep-fried until it has a crispy coating.
Why You’ll Love This Recipe
- You can use fresh or leftover mashed potatoes!
- It’s customizable, so you can add or swap the fillings to suit your tastes.
- A batch is easy to make in under an hour.
- Warm and crispy potato croquettes filled with bacon and cheese are always a hit!
More Ball Shape Recipes
Tips for Making the Best Potato Croquettes
- If using leftover mashed potatoes, no need to warm them up first.
- Using a cookie scoop is an easy way to ensure all the cheesy potato balls will be the same size.
- I prefer to use sharp cheddar, but you can use mild cheddar or your favorite cheese. Havarti, provolone, mozzarella, Monterey Jack, Swiss cheese, etc.
- If you have the extra time, setting the assembled balls in the freezer for about 15-20 minutes before breading and frying them can help keep them together.
- Make sure the oil is hot before you add your croquettes. Otherwise, they’ll be too soggy and won’t crisp up nicely.
- Do not overcrowd the pan. Work in batches if you need to; otherwise, if there are too many in at once, it will lower the temperature of the oil.
- Feel free to play around with the shape. Oval, cylinder, or spheres are all great!
Ingredients in Potato Croquettes Recipe
- Medium potatoes: You’ll need about 5 medium potatoes, kept whole for now, if you’re making fresh mashed potatoes; otherwise, you’ll need 3 cups of leftover mashed.
- Bacon, cheese, and spinach: Bake the bacon in the oven for 10 minutes, cut the cheddar cheese into cubes, and finely chop the fresh baby spinach.
- Eggs: This is what binds the potato balls, keeping them from falling apart.
- Breadcrumbs: I prefer to use Panko breadcrumbs for extra crispiness, but regular breadcrumbs work too.
- Seasoning: Salt, pepper, garlic powder. If using leftover mashed potatoes, they may already be seasoned, so just season to your tastes in that case.
How to Make Mashed Potatoes
Step 1: Place the potatoes into a medium pot and cover with water. Bring them to a boil and cook for about 15-20 minutes until they are fork tender. They should pierce easily when poked into the center.
Step 2: Drain the potatoes and let them cool until they can be handled. Then, peel them and grate them into a bowl. Now they’re ready to use!
How to Make Potato Croquettes
Step 1: In a large mixing bowl, combine the mashed potatoes, bacon, spinach, eggs, and seasonings. Mix well.
Step 2: Use a small ice cream scoop to scoop out the mashed potato mixture. Place a cheese cube on top, and then add another scoop on top of that to cover. Roll it into a ball to seal it. Set that aside on a plate and repeat with the remaining mixture.
Step 3: Add breadcrumbs to a bowl, and one at a time, coat each potato croquette with the breadcrumbs. Roll it around to make sure it’s evenly coated.
Step 4: Heat oil in a deep skillet or saucepan over medium-high heat. Once it’s hot, fry the croquettes until they are golden on the outside. Use a slotted spoon or tongs to transfer them to a paper towel-lined plate.
Serve them while still warm with Cherry Tomato Salad and Spicy Grilled Shrimp!
Recipe FAQs
If you use panko breadcrumbs, they are not. If you swap them for gluten-free breadcrumbs, then yes, these croquettes can be made gluten-free.
Sure, you can! This is a great way to still have crispy croquettes without deep-frying.
Lay them down into a single layer in a 400F preheated air fryer basket. Spray with cooking spray and cook for 5-7 minutes, pausing to shake them halfway so they cook evenly.
The sky’s the limit here! Try ranch, garlic aioli, garlic yogurt sauce, honey mustard, Mexican Sauce, etc.
Serve Potato Croquettes With:
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Potato Croquettes Recipe
Ingredients
- 5 medium russet potato or use about 3 cups of leftover mashed potatoes
- 4 slices bacon baked in the oven at 400F for 10 min
- 2 cups avocado oil
- 4 oz. sharp cheddar cheese cut into equal cubes
- ¼ cup baby spinach finely chopped
- 2 eggs
- 1 cup Panko bread crumbs
- ¼ teaspoon black pepper or to taste
- ½ teaspoon salt or to taste
- ½ teaspoon garlic powder
Instructions
- Cook the Potatoes: Start by placing the potatoes in a medium pot and covering them with water. Bring to a boil and cook until they’re tender, approximately 15-20 minutes. You should be able to easily pierce them with a knife. Once cooked, drain them, let them cool slightly, then peel and grate them. If you're using leftover mashed potatoes, measure out about 3 cups.
- Prepare the Filling: In a large mixing bowl, combine the grated potatoes, chopped bacon (make sure to crumble it), finely chopped spinach, eggs, black pepper, salt, and garlic powder. Mix until everything is well incorporated.
- Assemble the Potato Balls: Using a small ice cream scoop, take one scoop of the potato mixture and place it in your hand. Press it down slightly, add a cube of cheese in the center, then scoop another portion of the potato mixture on top. Gently roll it into a ball using both hands. Repeat this process until you’ve used up the potato mixture.
- Coat in Panko: Roll each potato ball in Panko bread crumbs, ensuring they are fully coated for that delightful crunch.
- Fry to Perfection: Heat the oil in a deep frying pan over medium-high heat. Once hot, carefully add the potato balls in batches, making sure not to overcrowd the pan. Fry until they achieve a beautiful golden brown color, about 4-6 minutes. Use a slotted spoon to remove them and place them on a plate lined with paper towels to absorb excess oil.
- Serve and Enjoy: Serve warm, garnished with fresh herbs if desired. These loaded potato balls make for an excellent appetizer or snack, perfect for parties or cozy nights in. Enjoy every bite!
Notes
- Cheese Variations: Feel free to experiment with different types of cheese such as pepper jack for a spicy kick or mozzarella for a melty surprise.
- Potato Selection: Choose starchy potatoes like Russets or Idaho for a fluffier texture. Waxy potatoes tend to hold moisture and can make the balls heavy.
- Bacon Alternatives: If you want a vegetarian option, you can substitute bacon with sautéed mushrooms or roasted bell peppers for added flavor.
- Cheese Melting: For extra gooeyness, try using a combination of cheeses, such as cheddar and mozzarella. This mix will give you that delightful stretch when you bite into the potato balls.
- Spice It Up: If you enjoy a bit of heat, add diced jalapeños or a dash of cayenne pepper to the mixture. You could also serve with a spicy dipping sauce.
- Baking Option: You can bake the potato balls at 400°F (200°C) for about 20-25 minutes, flipping halfway through, instead of frying them.
- Make-Ahead: You can freeze the assembled potato balls before frying. Just fry them directly from frozen for a quicker meal!
Nutrition
Quote of the Day!
Happy cooking!
I was totally craving cheesy carby comfort food today....this came to my rescue, lol! These are delicious.
Aww thank you so much Chrissy! I am so glad you liked them! Thank you for the rating and awesome recipe review!