Crispy Cheesy Potato Croquettes with Sriracha Mayo

Golden, ultra crispy on the outside and soft, creamy, and cheesy on the inside — these crispy cheesy potato croquettes are the ultimate comfort food snack. Made with fluffy mashed potatoes, filled with melty cheese cubes, coated in crunchy panko breadcrumbs, and deep-fried until perfectly golden, every bite delivers an irresistible combination of textures and flavors.

Author: Delicate Kitchen

Meal Type: Peanuts Free

Cuisine: American

Difficulty: MEDIUM

Prep. Time: 25 minutes

Cook Time: 22 minutes

Total Time: 47 minutes

Servings: 8 servings

Calories: 243 kcal per serving

Ingredients

500–550 grams - potatoes
3 heaping tbsps - cornstarch
3 tablespoons - dried chives
a pinch of salt, pepper, paprika, garlic powder, MSG
90–110 grams - Emmentaler cheese
1 ½ cups - panko breadcrumbs
⅓ cup - flour
1 - egg
3 tablespoons - mayonnaise
1 ½ tablespoons - sriracha
1 tbsp - yogurt
a pinch of salt, pepper, paprika, garlic powder, MSG

Instructions

Start by peeling the potatoes and cutting them into small, evenly sized pieces. This helps them cook evenly and faster.
Boil them in salted water until they are very soft — you should be able to easily pierce them with a fork without any resistance. This is important to achieve a smooth mash without lumps.
Drain the potatoes thoroughly and mash them until completely smooth. You can also use a blender or mixer for an extra creamy texture, just make sure not to overmix.
Transfer the mashed potatoes to a bowl and add cornstarch, dried chives, and all the spices. Mix everything thoroughly until you get a smooth, well-combined mixture.
Take a portion of the potato mixture and flatten it in your palm. Place a cube of cheese in the center, then carefully wrap the potato mixture around it.
Seal it tightly and shape it into a ball or oval. Make sure there are no cracks or openings — this prevents the cheese from leaking during frying.
Place the shaped croquettes onto a tray.
For best results, place the shaped croquettes in the fridge or freezer for a short time. This step helps them firm up and hold their shape better during coating and frying.
This is especially helpful if your potato mixture was still slightly warm.
Set up a breading station with flour, egg + milk, and panko breadcrumbs.
Coat each croquette first in flour, then dip it into the egg mixture, and finally coat it in panko breadcrumbs.
For maximum crunch, repeat the egg and panko step for a double coating. This creates a thicker crust that fries up extra crispy.
Heat oil to medium-high heat.
Carefully place the croquettes into the oil and fry them until golden brown and crispy on all sides. Turn them occasionally to ensure even cooking.
Do not overcrowd the pan, as this can lower the oil temperature and result in less crispy croquettes.
Remove them and let them drain briefly on a rack or paper towel.
In a small bowl, combine mayonnaise, sriracha, yogurt, and spices. Mix until smooth and creamy.
Taste and adjust the spice level depending on your preference.

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