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Rolling Sauce

Cheesy Potato Croquettes (Air Fryer)

Crispy panko-coated potato croquettes with a melty cheddar center, air fried instead of deep fried.
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Prep Time 30 minutes
Cook Time 12 minutes
Total Time 45 minutes
Servings: 20 pieces
Course: Side Dish
Cuisine: European
Ingredients Method Notes

Ingredients
  

Mashed Potato
  • - 1 lb potatoes peeled and diced
  • - 1 tsp salt
  • - 5 tbsp butter
  • - 1 tbsp cornstarch
Croquette
  • - 8 oz cheddar cheese cut into 1/2-inch cubes
  • - 3/4 cup all-purpose flour
  • - 2 large eggs
  • - salt and pepper to taste
  • - 1 cup panko breadcrumbs
  • - 1 tsp garlic powder
  • - 1 tsp smoked paprika
  • - 1 tbsp oil

Method
 

  1. Boil diced potatoes in salted water until fork-tender. Drain and mash with butter until smooth.
  2. Stir in cornstarch and let the mixture cool completely.
  3. Set up three bowls: flour; eggs beaten with a pinch of salt and pepper; and panko mixed with garlic powder, smoked paprika, and oil.
  4. Flatten about 1 tbsp of mashed potato in your palm, place a cheese cube in the center, and wrap the potato around it into a small log shape.
  5. Dip each croquette in flour, then egg, then panko, pressing to coat evenly.
  6. Air fry at 400°F for 10-12 minutes, until golden and crisp.

Notes

  • Make ahead: Assemble and bread croquettes, then refrigerate a few hours or freeze on a tray before air frying. Add a few extra minutes if cooking from frozen.