Potato Croquettes with Cheddar. Crisp panko-coated potato croquettes with shredded cheddar mixed through the cold mashed-potato center. The formula and timing below are working estimates for a future kitchen trial, not a claim that a batch has been made.
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A crisp shell around seasoned mash
Cold stiff mashed potatoes can be formed into small cylinders with shredded cheddar and scallions. A flour, egg and panko coating gives a textured golden outside after shallow frying. The cheese is mixed through the center, not a single molten cube.
This is a working formula that begins with two cups of already prepared plain mash. Its seventy-five-minute time does not include boiling potatoes from scratch, and a very loose leftover mash may not hold shape.
Start with potatoes that can be shaped
Use cold, relatively firm plain mashed potatoes. A gravy-covered or heavily creamed batch changes the consistency and could require a new binder ratio. Sharp cheddar brings flavor in a measured cup; scallions add a mild fresh edge.
Set up flour, beaten egg and panko in separate bowls before the potato cylinders are handled. The half-cup flour and one cup crumbs are coating supplies, not a promise that every last granule sticks and is eaten. This matters when later calculating nutrition.
Ingredients for 16 croquettes
| Ingredient | Amount | Use |
|---|---|---|
| Cold plain mashed potatoes | 2 cups | Stiff, previously prepared; no loose gravy. |
| Sharp cheddar, shredded | 1 cup | Mixed into potato. |
| Scallions, finely chopped | 2 tablespoons | Filling. |
| Fine salt | 1/4 teaspoon | Check potato and cheese salt before adjusting. |
| Ground black pepper | 1/4 teaspoon | Filling. |
| All-purpose flour, for dredging | 1/2 cup | Discard excess after breading. |
| Large egg, beaten | 1 egg | Dredging. |
| Panko breadcrumbs | 1 cup | Dredging. |
| Neutral frying oil | 1 cup | Approximate pan supply for shallow frying; absorbed amount unknown. |
Step-by-step method
- Combine 2 cups cold stiff plain mashed potatoes, 1 cup shredded sharp cheddar, 2 tbsp finely chopped scallions, 1/4 tsp salt and 1/4 tsp pepper. Shape into sixteen short cylinders of approximately equal size. If the mash is loose, document its original milk and butter content before changing this formula.
- Set out 1/2 cup flour, one beaten egg and 1 cup panko in three bowls. Roll each croquette in flour, dip in egg and coat with panko. Place on a tray and refrigerate 30 minutes to firm.
- Heat approximately 1 cup neutral oil in a deep skillet to around 350°F, enough for shallow frying without overflowing. Fry in three uncrowded batches, turning carefully, about 2–3 minutes per side until deeply golden and hot through. Restore oil temperature between batches.
- Drain on a rack or paper-lined tray and serve warm. Record exact potato dryness, croquette diameter, temperature recovery, oil use and whether cheddar stays enclosed during a kitchen trial; do not claim a precise absorbed-oil nutrition figure.
Chill after breading
Shape sixteen similar cylinders, coat each in order and refrigerate the tray thirty minutes. The rest is part of the total; omitting it from a supposed fast recipe could lead to pieces opening in the skillet.
Schreiber Foods demonstrates cheddar in potato croquettes and a 350°F fry. Its cheese-cube construction differs from the distributed shredded-cheese filling here, so the image and method must reflect this draft.
Fry in manageable batches
Use a deep skillet with enough room that the oil does not surge when a croquette is added. Keep around 350°F and turn gently until panko is golden and the middle is hot. A crowded pan cools oil and can produce a greasy crust.
If pieces split, check the mashed-potato stiffness, how completely the coating sealed the surface and whether oil temperature recovered. If the outside browns while the center remains cold, lower the heat and use smaller cylinders in a subsequent trial.
Serve and handle leftovers
Drain briefly and serve warm so the panko remains crisp. Reheating behavior and any refrigerated keeping time require a trial and applicable current leftover guidance. Do not call a shallow-fried croquette an air-fryer recipe.
Keep this cheddar potato item distinct from other mashed-potato sides in Chefly's plan. It has its own shaped, coated and fried process and a clear egg, wheat and milk allergen profile.
Croquette questions
Can I start with warm fresh mash?
The measured base starts with cold stiff mash. Cool a fresh batch properly before trying to shape it.
Is the cheddar a center cube?
No. Shredded cheddar is mixed throughout the potato in this version.
Can these be baked?
That would change the crisping method and timing; test separately rather than relabeling this shallow-fried recipe.
Further reading and related Chefly recipes: Schreiber Foods' cheddar potato croquette. These are relevant references and other dishes, not evidence that this proposed formula was tested.
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Potato Croquettes with Cheddar. Category: Appetizers. 16 croquettes. Prep approximately 25 minutes; cooking approximately 20 minutes; additional cooling/chilling approximately 30 minutes; total approximately 75 minutes excluding preheat. Not kitchen-tested; nutrition not calculated.
Ingredients: 2 cups Cold plain mashed potatoes; 1 cup Sharp cheddar, shredded; 2 tablespoons Scallions, finely chopped; 1/4 teaspoon Fine salt; 1/4 teaspoon Ground black pepper; 1/2 cup All-purpose flour, for dredging; 1 egg Large egg, beaten; 1 cup Panko breadcrumbs; 1 cup Neutral frying oil.
Instructions: Combine 2 cups cold stiff plain mashed potatoes, 1 cup shredded sharp cheddar, 2 tbsp finely chopped scallions, 1/4 tsp salt and 1/4 tsp pepper. Shape into sixteen short cylinders of approximately equal size. If the mash is loose, document its original milk and butter content before changing this formula. Set out 1/2 cup flour, one beaten egg and 1 cup panko in three bowls. Roll each croquette in flour, dip in egg and coat with panko. Place on a tray and refrigerate 30 minutes to firm. Heat approximately 1 cup neutral oil in a deep skillet to around 350°F, enough for shallow frying without overflowing. Fry in three uncrowded batches, turning carefully, about 2–3 minutes per side until deeply golden and hot through. Restore oil temperature between batches. Drain on a rack or paper-lined tray and serve warm. Record exact potato dryness, croquette diameter, temperature recovery, oil use and whether cheddar stays enclosed during a kitchen trial; do not claim a precise absorbed-oil nutrition figure.
Allergens: Milk; Wheat; Egg; Check panko and packaged mashed-potato ingredients. Review packaged ingredients and cross-contact before serving.
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Potato Croquettes with Cheddar
- Total Time: 75 minutes
- Yield: 16 servings 1x
Description
Sixteen small cheddar-mashed-potato croquettes coated with panko and shallow-fried.
Ingredients
- 2 cups Cold plain mashed potatoes
- 1 cup Sharp cheddar, shredded
- 2 tablespoons Scallions, finely chopped
- 1/4 teaspoon Fine salt
- 1/4 teaspoon Ground black pepper
- 1/2 cup All-purpose flour, for dredging
- 1 egg Large egg, beaten
- 1 cup Panko breadcrumbs
- 1 cup Neutral frying oil
Instructions
- Combine 2 cups cold stiff plain mashed potatoes, 1 cup shredded sharp cheddar, 2 tbsp finely chopped scallions, 1/4 tsp salt and 1/4 tsp pepper. Shape into sixteen short cylinders of approximately equal size. If the mash is loose, document its original milk and butter content before changing this formula.
- Set out 1/2 cup flour, one beaten egg and 1 cup panko in three bowls. Roll each croquette in flour, dip in egg and coat with panko. Place on a tray and refrigerate 30 minutes to firm.
- Heat approximately 1 cup neutral oil in a deep skillet to around 350°F, enough for shallow frying without overflowing. Fry in three uncrowded batches, turning carefully, about 2–3 minutes per side until deeply golden and hot through. Restore oil temperature between batches.
- Drain on a rack or paper-lined tray and serve warm. Record exact potato dryness, croquette diameter, temperature recovery, oil use and whether cheddar stays enclosed during a kitchen trial; do not claim a precise absorbed-oil nutrition figure.
Notes
Recipe-development draft; not kitchen-tested. Timing and yield are estimates. Nutrition has not been calculated.
Additional chilling, resting or cooling time: 30 minutes, included in the total.
Untested estimate starting with prepared chilled mashed potatoes: 30-minute formed-croquette chill, three skillet batches about 6–7 minutes each. Potato preparation is not included.
- Prep Time: 25 minutes
- Chilling, resting or cooling: 30 minutes
- Cook Time: 20 minutes
- Category: Appetizers
Nutrition
- Serving Size: One croquette