Description
These Ham and Cheese Potato Croquettes are crispy, golden-fried bites filled with creamy mashed potatoes, savory ham, and melted cheddar cheese. Perfect as a comforting appetizer or side dish, they are easy to make with simple leftovers and a handful of pantry staples.
Ingredients
Scale
Potato Mixture
- 2 cups leftover mashed potatoes
- 1 cup finely diced ham
- 1 cup shredded cheddar cheese
- 2 tablespoons thinly sliced chives
- 1/2 teaspoon garlic powder
- 1/2 cup all-purpose flour, plus more for coating
For Frying
- ½ cup vegetable or canola oil
Instructions
- Mix Ingredients: In a large bowl, combine the mashed potatoes, diced ham, shredded cheddar cheese, garlic powder, sliced chives, and ½ cup of flour. Stir thoroughly with a wooden spoon until the mixture is well combined and holds together.
- Form Croquettes: Lightly flour your hands to prevent sticking and divide the potato mixture into 16 small, flat disks, each about half an inch thick. Using a cookie scoop can help achieve even portions. Set them aside on a plate.
- Heat Oil: Pour the vegetable or canola oil into a heavy-bottomed skillet—cast iron is ideal—and heat it over medium heat. To test if the oil is hot enough, sprinkle a few drops of water into the pan; if they sizzle immediately, the oil is ready for frying.
- Fry Croquettes: Carefully add the croquettes to the hot oil, being sure not to overcrowd the pan to allow even crisping. Fry them in batches, cooking each side for about 4 minutes or until they are golden brown and crispy. Flip once halfway through cooking.
- Drain and Cool: Use a slotted spatula to transfer the fried croquettes onto a paper towel-lined plate to drain excess oil. Let them cool for 5 minutes before serving to allow the flavors to meld and avoid burns.
Notes
- If the potato mixture feels too loose or isn’t holding together well, add a little more flour to help bind it.
- Adjust the amount of oil depending on your pan size; the croquettes should not be fully submerged but should have enough oil to crisp all sides evenly.
- Use leftover mashed potatoes for best texture and flavor, preferably cold or chilled.
- For a crispier exterior, you may lightly dredge the formed croquettes in flour before frying.
Nutrition
- Serving Size: 2 croquettes
- Calories: 220
- Sugar: 1 g
- Sodium: 450 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 9 g
- Cholesterol: 25 mg
