How to Make Ham and Cheese Potato Croquettes

Ham and Cheese Potato Croquettes are the epitome of comfort food, combining creamy mashed potatoes, savory ham, and gooey cheese into one irresistible bite. Encased in a crispy golden breadcrumb coating, these croquettes offer a delightful contrast of textures that’s sure to please any palate. Perfect for using up leftover mashed potatoes, this recipe is a fantastic way to add a touch of elegance to your comfort food cravings. Whether served as an appetizer, side dish, or a snack, these croquettes are bound to become a favorite for both casual gatherings and special occasions.

Why You’ll Love Ham and Cheese Potato Croquettes:

• Versatile and Customizable: Easily adaptable to include your favorite cheeses or herbs.
• Perfect Use for Leftovers: A delicious way to repurpose leftover mashed potatoes and ham.
• Crowd-Pleaser: Their crispy exterior and savory interior make them irresistible to guests of all ages.
• Simple Elegance: Elevates everyday ingredients into a dish that feels special and gourmet.

Ingredients Notes For Ham and Cheese Potato Croquettes:

• Mashed Potatoes: Use chilled, leftover mashed potatoes for the best consistency.
• Ham: Finely diced, cooked ham adds a savory depth of flavor.
• Cheese: Diced or shredded cheese like cheddar, mozzarella, or Gruyère melts beautifully inside the croquettes.
• Eggs: Help bind the ingredients together and allow the breadcrumb coating to adhere.
• Breadcrumbs: Panko or regular breadcrumbs create the perfect crispy exterior.
• Seasonings: Salt, pepper, and your choice of herbs (like parsley or chives) enhance the overall flavor.

Recipe Steps:

1. Mix Filling: In a large bowl, combine the mashed potatoes, diced ham, cheese, and your choice of seasonings. Stir in an egg to bind the mixture.
2. Form Croquettes: Shape the potato mixture into small, oval croquettes. Refrigerate for 30 minutes to firm up if the mixture is too soft.
3. Dredge: Set up a breading station with flour, beaten eggs, and breadcrumbs in separate dishes. Coat each croquette in flour, dip in egg, then roll in breadcrumbs.
4. Fry: Heat oil in a deep skillet or fryer to 350°F (175°C). Fry the croquettes in batches until they are golden brown and crispy, about 3-4 minutes. Drain on paper towels.
5. Serve: Enjoy warm, with dipping sauces like ranch, marinara, or aioli, if desired.

Storage Options:

• Refrigerate: Uncooked croquettes can be stored in the fridge for up to 2 days before frying. Cooked croquettes should be eaten immediately for the best texture.
• Freeze: Freeze uncooked croquettes on a baking sheet, then transfer to a freezer bag for up to 3 months. Fry from frozen, adjusting cooking time as needed.

• INGREDIENTS

  • 2 cups mashed potatoes, chilled
  • 1 cup cooked ham, finely chopped
  • 1/2 cup shredded cheddar cheese
  • 1/4 cup green onions, finely sliced
  • 1/2 teaspoon garlic powder
  • Salt and pepper, to taste
  • 2 eggs, beaten
  • 1 cup all-purpose flour
  • 1 1/2 cups breadcrumbs
  • Vegetable oil, for frying

  INSTRUCTIONS

  Prepare the Croquette Mixture:

  1. Mix Ingredients: In a large bowl, combine the chilled mashed potatoes, finely chopped ham, shredded cheddar cheese, green onions, and garlic powder. Season with salt and pepper to taste. Mix well until all the ingredients are evenly distributed.
  2. Form Croquettes: Take about 2 tablespoons of the mixture and shape it into a small log or ball. Continue with the rest of the mixture, placing the formed croquettes on a plate or baking sheet.

  Bread the Croquettes:

  1. Set Up Breading Station: Prepare three shallow dishes – one with flour, one with beaten eggs, and one with breadcrumbs.
  2. Dredge Croquettes: Roll each croquette first in the flour, shaking off any excess, then dip it into the beaten eggs, and finally coat it with breadcrumbs. Make sure the croquette is fully coated at each stage for the best results.

  Fry the Croquettes:

  1. Heat Oil: In a large frying pan, heat about 1/2 inch of vegetable oil over medium heat. You’ll know the oil is ready when a breadcrumb dropped into the oil sizzles immediately.
  2. Fry Croquettes: Fry the croquettes in batches, being careful not to overcrowd the pan. Cook for about 2-3 minutes on each side, or until they are golden brown and crispy. Use a slotted spoon to turn the croquettes and to remove them from the oil.
  3. Drain: Transfer the cooked croquettes to a plate lined with paper towels to drain any excess oil.