Crispy Cheesy Potato Croquettes (Printable Version)

Crispy, cheesy potato croquettes air fried to golden perfection with savory seasonings and a crunchy coating.

# What You’ll Need:

→ Potato Mixture

01 - 3 cups cooked and cooled russet potatoes, mashed
02 - 1 cup shredded cheddar cheese
03 - 1/2 cup sour cream
04 - 1/4 cup finely chopped green onions
05 - 1/2 teaspoon garlic powder
06 - 1/2 teaspoon onion powder
07 - 1/2 teaspoon kosher salt
08 - 1/4 teaspoon ground black pepper

→ Coating

09 - 1 cup finely crushed cornflakes or panko breadcrumbs
10 - 2 large eggs
11 - 2 tablespoons milk

# Step-by-Step Guide:

01 - In a large bowl, combine mashed potatoes, cheddar cheese, sour cream, green onions, garlic powder, onion powder, salt, and pepper. Mix until well blended and smooth.
02 - Scoop out about 2 tablespoons of the mixture and shape into small cylinders or balls. Place on a baking sheet lined with parchment paper. Repeat until all mixture is used.
03 - In a shallow bowl, whisk eggs and milk together. Place crushed cornflakes or breadcrumbs in a separate shallow bowl.
04 - Dip each croquette first into the egg mixture, then roll in the cornflakes or breadcrumbs until fully coated.
05 - Preheat the air fryer to 390°F (200°C) for 3 minutes.
06 - Arrange croquettes in a single layer in the air fryer basket, leaving space between each. Spray lightly with cooking oil spray.
07 - Air fry for 8 to 10 minutes, turning halfway through, until golden brown and crisp. Repeat with remaining croquettes if necessary.
08 - Serve hot, garnished with extra green onions if desired.

# Expert Tips:

01 -
  • They're crispy and cheesy without the oil-heavy feeling of deep fried versions.
  • Perfect for meal prep since they reheat beautifully and satisfy cravings for something savory and substantial.
  • The air fryer does all the work while you watch them turn golden, which feels like a small kitchen miracle.
02 -
  • Cold potato mixture is essential; warm potatoes won't hold their shape and will fall apart or lose integrity during breading.
  • Don't overcrowd the air fryer basket because trapped steam will make them soggy instead of crispy, so work in batches if needed.
  • The oil spray matters more than you'd think for achieving that golden, crunchy exterior without deep frying.
03 -
  • Add a pinch of smoked paprika or cayenne to the potato mixture if you want subtle heat without announcing itself loudly.
  • If your mixture seems dry after mixing, whisk in an extra tablespoon of sour cream rather than adding milk, which can make them gluey.
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