Ham & Cheese Potato Croquettes are the definition of comfort finger food: crispy on the outside, warm and cheesy on the inside, and bursting with savory flavor in every bite. These golden morsels combine creamy mashed potatoes with melted cheese, smoky diced ham, and hints of fresh herbs. Once rolled, breaded, and fried, they develop a deep crunch that gives way to a gooey, irresistible center.
Whether served as appetizers, party snacks, or a delicious side dish, these croquettes shine in every setting. They’re simple to prepare and perfect for make-ahead meals. You can even freeze them before frying for a speedy solution on busy days. Garnished with fresh parsley and paired with dipping sauces like garlic mayo or tangy tomato chutney, they’re sure to impress.
🧺 INGREDIENTS:
For the Croquette Mixture:
- 2 cups mashed potatoes (preferably from floury potatoes like Russet or Maris Piper)
- 1 cup shredded cheese (cheddar or mozzarella work great)
- 1 cup finely diced cooked ham
- ½ cup grated Parmesan cheese (optional for an umami boost)
- ¼ cup finely chopped fresh parsley
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
- Salt to taste (depending on saltiness of ham and cheese)
For the Breading Station:
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 2 cups breadcrumbs (panko for extra crunch or regular for a classic finish)
For Frying:
- Vegetable oil, for deep frying
👨🍳 INSTRUCTIONS:
- Prepare the Croquette Base In a large mixing bowl, combine mashed potatoes, shredded cheese, diced ham, Parmesan, chopped parsley, garlic powder, pepper, and salt. Stir well until the mixture is evenly blended and cohesive. The texture should be firm enough to hold shape—if too loose, add 2–3 tablespoons of breadcrumbs to tighten it.
- Shape the Croquettes Using a tablespoon or small ice cream scoop, portion out the mixture and roll into balls or oblong cylinders. About the size of a golf ball is ideal. You should get around 20 croquettes.
- Set Up the Coating Station Arrange three shallow bowls: one with flour, one with beaten eggs, and one with breadcrumbs.
- Bread the Croquettes Roll each croquette in flour, ensuring it’s lightly coated. Dip into beaten eggs, then roll in breadcrumbs. Press gently so the coating sticks well. Repeat until all croquettes are coated.
- Chill for Stability Place the breaded croquettes on a tray and refrigerate for 20–30 minutes. This step helps them hold their shape during frying.
- Heat Oil & Fry Pour vegetable oil into a deep pan to about 2 inches depth. Heat to 350°F (175°C). Fry the croquettes in batches, without crowding the pan. Cook for 3–4 minutes or until golden brown, flipping halfway.
- Drain & Cool Remove croquettes with a slotted spoon and place on paper towels to drain excess oil. Let them rest for a few minutes before serving to enhance crispness.
- Garnish & Serve Sprinkle with fresh parsley or grated Parmesan, and serve hot with dipping sauces of your choice—spicy ketchup, aioli, or even mint yogurt for a fusion twist.
🧁 Tips & Twists:
- Add a kick by mixing in chopped jalapeños or chili flakes.
- Swap ham with smoked chicken or leftover roast beef for variation.
- Bake instead of fry at 400°F (200°C) for 20–25 minutes if you want a lighter option.
- For wellness-focused tweaks, use Greek yogurt in place of cheese or add steamed veggies to the mix.