Golden Potato and Mozzarella Croquettes

These Golden Potato and Mozzarella Croquettes with Spicy Cheddar Sauce turn simple pantry staples into an unforgettable snack or side dish. Tender mashed potatoes are seasoned with garlic powder, ground pepper, and salt, then mixed with chopped carrots, celery, and melty mozzarella. Coated in cornstarch and pan-fried to a golden crisp, these croquettes reveal a fluffy, cheesy interior. They’re served alongside a luscious spicy cheddar cheese sauce—made from butter, flour, milk, sharp cheddar, and your favorite hot sauce—for dipping or drizzling. Perfect for appetizers, game-day bites, or a fun family dinner, this recipe balances comforting textures, vibrant flavors, and a touch of heat. Follow this step-by-step guide to master croquettes that impress every time.

Cooking Time

Preparation: 15 minutes

Shaping & Coating: 10 minutes
Frying Croquettes: 10 minutes
Making Cheese Sauce: 10 minutes (can overlap)

Total Active Time: 35 minutes
Total Passive Time (standing/resting dough): 5 minutes

Ingredients

For the Croquettes:

250 g potatoes, peeled and cubed
¼ tsp salt

¼ tsp garlic powder
¼ tsp freshly ground black pepper
25 g carrots, finely chopped

25 g celery, finely chopped
1 tbsp cooking oil, plus more for frying
30 g mozzarella cheese, shredded

50 g cornstarch, for coating

For the Spicy Cheddar Sauce:

20 g unsalted butter
½ tbsp all-purpose flour
150 ml whole milk

70 g sharp cheddar cheese, grated
½ tbsp (or to taste) spicy hot sauce (e.g., sriracha)

Step-by-Step Cooking Directions

Cook the Potatoes: Place potato cubes in a pot, cover with cold water, add ¼ tsp salt, and bring to a boil. Simmer 12–15 minutes until tender. Drain well and return to the pot.

Mash & Season: Mash the hot potatoes until smooth. Stir in garlic powder and black pepper. Let cool for 2 minutes.
Sauté Vegetables: Heat 1 tbsp oil in a small skillet over medium heat. Add chopped carrots and celery; sauté 3–4 minutes until softened. Season lightly with salt and pepper. Transfer to a bowl and let cool slightly.
Mix Filling: Combine cooled vegetables and shredded mozzarella with the mashed potatoes, stirring until evenly distributed. The mixture should hold together when shaped; if too wet, add a teaspoon of cornstarch.

Shape Croquettes: Lightly coat your hands with oil. Scoop 2 tbsp of potato mixture, roll into a ball, then flatten into an oval croquette about 1 cm thick. Repeat with remaining mixture.
Coat in Cornstarch: Place 50 g cornstarch on a plate. Dredge each croquette lightly, shaking off excess. This creates a crisp crust when fried.
Fry until Golden: In a skillet, heat 3–4 tbsp oil over medium-high heat. Fry croquettes in batches, 2–3 minutes per side, until deep golden and crisp. Transfer to paper towels to drain.

Prepare Spicy Cheddar Sauce: In a small saucepan over medium heat, melt 20 g butter. Whisk in flour and cook 1 minute to form a roux. Gradually whisk in milk until smooth. Simmer 2–3 minutes until slightly thickened. Remove from heat, stir in grated cheddar until melted, then whisk in hot sauce. Adjust seasoning.
Serve: Arrange croquettes on a platter and serve immediately with the cheese sauce for dipping.

Nutritional Information

(Per serving; makes 4 servings of 4 croquettes)

Calories: 290 kcal
Protein: 7 g

Total Fat: 14 g
- Saturated Fat: 8 g
Carbohydrates: 33 g
- Sugars: 2 g
- Fiber: 2 g
Sodium: 260 mg

The Origins and Popularity of the Recipe

Potato croquettes originated in 18th-century France as a way to repurpose mashed potatoes into a crisp, fried dish. They spread across Europe and Latin America, adapting to local ingredients—Spain uses ham or cheese, Japan makes korokke with varying fillings, and the U.S. enjoys tater tots. The addition of vegetables and mozzarella reflects modern fusion trends, while the spicy cheddar sauce nods to Tex-Mex flavors. Today, croquettes are beloved worldwide for their comforting texture and endless filling possibilities.

Reasons Why You’ll Love This Recipe

Crisp Outside, Creamy Inside: Contrasting textures delight the palate.

Quick & Easy: From fridge to table in under 45 minutes.
Customizable Fillings: Swap mozzarella for feta or add bacon bits.
Crowd-Pleaser: Perfect for parties, kids love them, too.

Make-Ahead Friendly: Shape croquettes in advance and refrigerate until frying.

Health Benefits

Nutritious Veggies: Carrots and celery add vitamins A and K.
Lean Protein: Mozzarella contributes protein for satiety.

Controlled Frying: Pan-frying uses less oil than deep frying.
Calcium & Minerals: Milk and cheese supply calcium for bone health.
Fiber from Potatoes: Aids digestion and adds fullness.

Serving Suggestions

Appetizer Platter: Serve with toothpicks alongside salsa and guacamole.
Casual Meal: Pair with a green salad and crusty bread for lunch.
Brunch: Accompany with poached eggs and roasted tomatoes.

Game Day: Offer with chili con carne for hearty dipping.

Common Mistakes to Avoid

Under-draining Potatoes: Excess water yields soggy croquettes; drain thoroughly.
Skipping Vegetable Cool: Hot veggies can cause the filling to fall apart.

Oil Too Hot/Cold: Maintain medium-high heat; too hot burns crust, too cold makes them greasy.
Overcrowding Pan: Fry in batches to keep oil temperature steady.
Insufficient Cornstarch Coating: Light dredging is key to a crisp shell.

Pairing Recommendations

Beer: A crisp lager or pale ale balances the richness.
Wine: A fruity rosé or unoaked Chardonnay complements the cheddar sauce.
Non-Alcoholic: Sparkling apple cider or iced tea with lemon refreshes the palate.

Cooking Tips

Uniform Shape: Use an ice cream scoop for consistent croquette sizes.
Leftover Use: Reheat in a 180 °C oven for 5 minutes to restore crispness.
Oil Choice: Use oils with high smoke points—canola or sunflower.

Spice It Up: Add chopped chili or smoked paprika to the potato mix.
Test One First: Fry a single croquette to adjust seasoning and oil temperature.

Similar Recipes to Try

Sweet Potato and Black Bean Croquettes

Cheesy Ham and Potato Balls
Zucchini and Feta Fritters

Variations to Try

Herb-Infused: Stir chopped parsley, chives, or dill into the potato mix.

Bacon Lover’s: Fold in crumbled cooked bacon for smoky flavor.
Vegan Option: Swap mozzarella and cheddar for vegan cheeses and use non-dairy milk.
Spicy Kick: Add chopped jalapeño or red pepper flakes to the filling.

Ingredient Spotlight

Cornstarch: Unlike flour, cornstarch creates an ultra-crisp exterior by absorbing minimal oil and forming a delicate crust that stays crunchy longer—essential for perfect croquettes.

Conclusion

Golden Potato and Mozzarella Croquettes with Spicy Cheddar Sauce combine comfort and flavor in a single bite. With straightforward steps, customizable fillings, and a bold sauce, they make an ideal appetizer, snack, or light meal. Whether you’re hosting friends or simply craving something homey yet elevated, these croquettes deliver every time. Gather your ingredients, heat the oil, and treat yourself to this crispy, cheesy delight.

Frequently Asked Questions

Can I bake these instead of frying?
Yes—preheat oven to 200 °C, place croquettes on a greased sheet, and bake 20 min, flipping halfway.
Why use cornstarch instead of flour?
Cornstarch yields a lighter, crisper crust than wheat flour.

Can I freeze uncooked croquettes?
Freeze on a tray, then store in a bag; fry directly from frozen, adding 1–2 minutes per side.
How do I prevent them from falling apart?
Ensure the potato mixture is cool, well-mashed, and shaped firmly before coating.
What if my filling is too wet?
Add extra cornstarch or a tablespoon of flour to bind the mixture.
Can I make mini croquettes?
Yes—shape smaller balls and fry 1–2 minutes per side for bite-sized snacks.
What cheese works best?
Mozzarella for melt, cheddar for sauce—experiment with Gruyère, fontina, or pepper jack.
Is the sauce too thick?
Thin with a splash of milk until desired consistency for dipping or drizzling.
How do I store leftovers?
Keep in the fridge up to 2 days; reheat in a skillet or oven for best texture.
Can I add herbs to the sauce?
Stir in chopped chives or parsley at the end for a fresh herbal note.