Recipe Search
Cheesy Potato Croquette

Prep- 2 hr. 40 min. Cook- 3 min. per batch Yield: 200 servings, 1-croquette each
Printer Friendly Version
Email Recipe
Cheesy Potato Croquette


1  pch Potato Pearls® Nature's Own Mashed Potatoes
2 3/4  qts Hot water (170°-190° F)
4  cups Parmesan cheese, grated
4  tsp Kosher salt
2  tsp Black pepper, fresh ground
3/4  lb Pepper-jack cheese, cut into ½-in cubes
2  cups Flour, all-purpose
2  cups Eggs, whole, liquid
1/2  cup Water
2  cups Breadcrumbs, plain, dry


  1. Prepare Potato Pearls® Nature's Own Mashed Potatoes using 2¾ qt water in a large mixing bowl. (Potatoes will be stiff.)
  2. Stir in half of the Parmesan cheese, salt and pepper until thoroughly blended. Spread potato mixture into two large sheet pans; transfer to refrigerator and cool completely, about 2 hours.
  3. Heat deep fryer to 365°F. Portion potatoes into 1-inch round croquettes, using a #50-size ice cream scoop, refrigerate until ready to fry. Push 1 cheese cube into center of each ball, roll quickly in your hands to cover cheese completely, refrigerate.
  4. Pour eggs into a 2½-inch deep, half-steamtable pan. Combine remaining Parmesan cheese and bread crumbs in another 2½-inch deep half-steamtable pan. Working in small batches, roll croquettes in flour to coat, then in egg to coat, then in breadcrumbs to coat.
  5. Deep-fry croquettes, in batches, until golden brown, about 3 min. Transfer to wire rack set in a sheet pan to drain slightly. Let cool 3 min before serving.
  6. TIP: Croquettes can be frozen ahead of time and fried from frozen.
Back to Listing