Crispy Cheesy Potato Croquettes with Chili Mayonnaise
Crispy Cheesy Potato Croquettes with Chili Mayonnaise
Ingredients
For the Potato Croquettes
- 6 small potatoes
- 2 1/2 tablespoons cornstarch
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- natural oil, for frying
- cheese, for filling, cut into small cubes or shredded
For the Coating
- 1 egg, beaten
- 1 cup breadcrumbs
For the Chili Mayonnaise
- 1 cup mayonnaise
- 2 tablespoons hot sauce
- 1 teaspoon garlic powder
Instructions
- 1
Peel and cut the 6 small potatoes into evenly sized pieces. Place them in a pot, cover with cold water, and bring to a boil. Cook until the potatoes are fork-tender, about 15-20 minutes.
⏱️ 20 min
- 2
Drain the boiled potatoes and let them cool for 10 minutes. This allows some of the steam to escape, preventing a watery mash.
⏱️ 10 min
- 3
Mash the cooled potatoes thoroughly until smooth. Add 1 teaspoon of salt, 1/2 teaspoon of black pepper, 1 teaspoon of garlic powder, and 2 1/2 tablespoons of cornstarch to the mashed potatoes. Mix well until all ingredients are fully combined and the mixture is uniform.
⏱️ 10 min
- 4
Take approximately one tablespoon of the potato mixture. Flatten it in the palm of your hand, place a piece of cheese in the middle, and then carefully shape the potato mixture around the cheese to form a croquette. Ensure the cheese is fully enclosed.
⏱️ 10 min
- 5
Place the shaped croquettes on a baking sheet lined with parchment paper and freeze them for about 1 hour. This step is crucial for helping the croquettes hold their shape during frying.
⏱️ 60 min
- 6
Prepare the coating station: In one shallow dish, beat 1 egg. In another shallow dish, place 1 cup of breadcrumbs. Dip each frozen croquette first into the beaten egg, ensuring it's fully coated, then transfer it to the breadcrumbs, pressing gently to ensure an even and thorough coating.
⏱️ 10 min
- 7
In a deep pot or Dutch oven, heat natural oil for frying to 170-180°C (340-350°F). Use a kitchen thermometer to monitor the oil temperature.
⏱️ 5 min•🌡️ 175
- 8
Carefully place a few croquettes into the hot oil, being careful not to overcrowd the pot. Fry for 3-5 minutes, turning occasionally, until they are golden brown and crispy on all sides. Remove with a slotted spoon and place on a wire rack lined with paper towels to drain excess oil.
⏱️ 10 min•🌡️ 175
- 9
While the croquettes are frying or cooling, prepare the chili mayonnaise. In a small bowl, combine 1 cup of mayonnaise, 2 tablespoons of hot sauce, and 1 teaspoon of garlic powder. Stir until well combined.
⏱️ 5 min
- 10
Serve the crispy cheesy potato croquettes hot with the prepared chili mayonnaise for dipping.
Kitchen Tools
Nutrition Facts (per serving)
Crispy Cheesy Potato Croquettes with Chili Mayonnaise
For the Potato Croquettes
- 6 small potatoes
- 2 1/2 tablespoons cornstarch
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- natural oil, for frying
- cheese, for filling, cut into small cubes or shredded
For the Coating
- 1 egg, beaten
- 1 cup breadcrumbs
For the Chili Mayonnaise
- 1 cup mayonnaise
- 2 tablespoons hot sauce
- 1 teaspoon garlic powder
Instructions
- 1
Peel and cut the 6 small potatoes into evenly sized pieces. Place them in a pot, cover with cold water, and bring to a boil. Cook until the potatoes are fork-tender, about 15-20 minutes.
⏱️ 20 min - 2
Drain the boiled potatoes and let them cool for 10 minutes. This allows some of the steam to escape, preventing a watery mash.
⏱️ 10 min - 3
Mash the cooled potatoes thoroughly until smooth. Add 1 teaspoon of salt, 1/2 teaspoon of black pepper, 1 teaspoon of garlic powder, and 2 1/2 tablespoons of cornstarch to the mashed potatoes. Mix well until all ingredients are fully combined and the mixture is uniform.
⏱️ 10 min - 4
Take approximately one tablespoon of the potato mixture. Flatten it in the palm of your hand, place a piece of cheese in the middle, and then carefully shape the potato mixture around the cheese to form a croquette. Ensure the cheese is fully enclosed.
⏱️ 10 min - 5
Place the shaped croquettes on a baking sheet lined with parchment paper and freeze them for about 1 hour. This step is crucial for helping the croquettes hold their shape during frying.
⏱️ 60 min - 6
Prepare the coating station: In one shallow dish, beat 1 egg. In another shallow dish, place 1 cup of breadcrumbs. Dip each frozen croquette first into the beaten egg, ensuring it's fully coated, then transfer it to the breadcrumbs, pressing gently to ensure an even and thorough coating.
⏱️ 10 min - 7
In a deep pot or Dutch oven, heat natural oil for frying to 170-180°C (340-350°F). Use a kitchen thermometer to monitor the oil temperature.
⏱️ 5 min•🌡️ 175 - 8
Carefully place a few croquettes into the hot oil, being careful not to overcrowd the pot. Fry for 3-5 minutes, turning occasionally, until they are golden brown and crispy on all sides. Remove with a slotted spoon and place on a wire rack lined with paper towels to drain excess oil.
⏱️ 10 min•🌡️ 175 - 9
While the croquettes are frying or cooling, prepare the chili mayonnaise. In a small bowl, combine 1 cup of mayonnaise, 2 tablespoons of hot sauce, and 1 teaspoon of garlic powder. Stir until well combined.
⏱️ 5 min - 10
Serve the crispy cheesy potato croquettes hot with the prepared chili mayonnaise for dipping.