Crispy Cheesy Potato Croquettes (Printer View)

Golden, cheesy potato croquettes with crispy coating, air-fried to perfection for a light, tasty bite.

# 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

# Method:

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 for 3 minutes.
06 - Arrange croquettes in a single layer in the air fryer basket, leaving space between each. Spray lightly with 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 Advice:

01 -
  • They're crispy on the outside and impossibly creamy inside without deep frying or excessive oil.
  • Use up those leftover mashed potatoes in a way that feels intentional and impressive, not like you're just reheating dinner.
  • The air fryer means less mess and faster cleanup than traditional frying methods.
02 -
  • Don't skip cooling the potatoes—warm potatoes absorb moisture and won't hold their shape, leaving you with croquettes that fall apart or taste gluey.
  • If your mixture seems too wet to shape, add a tablespoon of breadcrumbs or a splash more sour cream; the balance matters, and every batch of mashed potatoes is slightly different.
  • Air fry in a single layer; they need room to breathe or they'll steam and lose that crispy texture that makes them special.
03 -
  • Add a pinch of smoked paprika to the potato mixture for depth, or a small handful of crispy bacon bits if you're feeling indulgent.
  • If cornflakes are too sweet for your taste, crush panko and season it with a tiny pinch of salt and garlic powder before coating.
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