Name: Cheese Stuffed Croquettes
Prep time: 45 min
Cook time: 20 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 3 lbs golden potatoes; 1/2 cup corn starch; 3 teaspoons coarse salt; 1 teaspoon black pepper; 3 teaspoons fresh chopped dill; 10 string cheese sticks, cut into 1/4-inch pieces; 3 eggs, beaten; 1 cup all-purpose flour; 2 cups panko breadcrumbs; Oil for deep frying

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Crispy on the outside and soft on the inside, these Cheese Stuffed Croquettes are one of my favorite comfort food recipes. I make them with creamy mashed potatoes, fresh dill, and gooey cheese hidden in the center. Every bite delivers a satisfying crunch followed by melted cheese, making them perfect for parties, family gatherings, appetizers, or a delicious snack.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

3 lbs golden potatoes

½ cup corn starch

3 teaspoons coarse salt

1 teaspoon black pepper

3 teaspoons fresh chopped dill

10 string cheese sticks, cut into ¼-inch pieces

3 eggs, beaten

1 cup all-purpose flour

2 cups panko breadcrumbs

Oil for deep frying

Directions

I peel and cut the potatoes into chunks, then boil them in salted water for 15 to 20 minutes until fork-tender.

I drain the potatoes thoroughly and mash them until smooth.

I mix in the corn starch, salt, black pepper, and fresh chopped dill until everything is well combined.

I allow the mixture to cool to room temperature.

I take about ¼ cup of the potato mixture and flatten it in my palm.

I place a piece of cheese in the center and carefully seal the potato mixture around it, forming a smooth ball.

I prepare three separate dishes containing flour, beaten eggs, and panko breadcrumbs.

I coat each croquette in flour, dip it into the egg mixture, and then roll it in panko breadcrumbs.

I let the breaded croquettes rest for 5 to 10 minutes before frying.

I heat oil to 350°F to 375°F (175°C to 190°C).

I fry 3 to 4 croquettes at a time for 2 to 3 minutes until golden brown and crispy.

I transfer them to paper towels to drain excess oil.

I serve them hot while the cheese remains melted and gooey.

Servings and Timing

Servings: 10 servings

Prep Time: 45 minutes

Cooking Time: 20 minutes

Total Time: 65 minutes

Calories: Approximately 285 kcal per serving

Variations

I sometimes replace string cheese with mozzarella cubes for an extra stretchy center.

I like adding chopped green onions or parsley for additional flavor.

I occasionally mix shredded cheddar into the potato mixture for a richer taste.

I can make them spicy by adding crushed red pepper flakes or finely diced jalapeños.

I sometimes bake them instead of frying for a lighter version, although the texture is slightly less crispy.

Storage/Reheating

I store leftover croquettes in an airtight container in the refrigerator for up to 3 days. For longer storage, I freeze them in a freezer-safe container for up to 2 months.

To reheat, I place them in a preheated oven at 375°F (190°C) for about 10 minutes until heated through and crispy again. I can also reheat them in an air fryer for a few minutes to restore their crunch. I avoid microwaving when possible because it can soften the crispy coating.

FAQs

Can I prepare the croquettes ahead of time?

Yes, I often shape and bread the croquettes several hours in advance and keep them refrigerated until ready to fry.

Can I freeze the croquettes before frying?

Yes, I freeze the breaded croquettes on a baking sheet until firm, then transfer them to a freezer bag for convenient future use.

What type of potatoes work best?

I prefer golden potatoes because they create a creamy texture while still holding their shape well.

How do I prevent the croquettes from falling apart?

I make sure the mashed potato mixture is fully cooled and well combined with the corn starch before shaping.

What dipping sauces pair well with these croquettes?

I enjoy serving them with garlic aioli, ranch dressing, sour cream, spicy mayo, or marinara sauce.

Conclusion

These Cheese Stuffed Croquettes are a delicious combination of crispy coating, fluffy potato filling, and melted cheese. I love making them for gatherings, special occasions, or whenever I want a comforting homemade snack. Their crunchy exterior and cheesy center make them irresistible, and they are always one of the first dishes to disappear from the table.

📖 Recipe:

Cheese Stuffed Croquettes

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Author: Cheryl
Total Time: 65 minutes
Yield: 10 servings
Diet: Vegetarian

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Description

Crispy golden croquettes with a fluffy mashed potato filling, fresh dill, and a gooey melted cheese center. Perfect as an appetizer, snack, or crowd-pleasing party dish.

Instructions

Peel and cut the potatoes into chunks. Boil in salted water for 15 to 20 minutes until fork-tender.
Drain thoroughly and mash until smooth.
Mix in the corn starch, salt, black pepper, and chopped dill until fully combined.
Allow the potato mixture to cool to room temperature.
Take about ¼ cup of the potato mixture and flatten it in your palm.
Place a piece of cheese in the center and seal the potato mixture around it to form a smooth ball.
Prepare three dishes with flour, beaten eggs, and panko breadcrumbs.
Coat each croquette in flour, dip into the eggs, and roll in the panko breadcrumbs.
Let the breaded croquettes rest for 5 to 10 minutes.
Heat oil to 350°F to 375°F (175°C to 190°C).
Fry 3 to 4 croquettes at a time for 2 to 3 minutes until golden brown and crispy.
Transfer to paper towels to drain excess oil.
Serve hot while the cheese is melted and gooey.