📝 About This Recipe
These exquisite potato croquettes offer the ultimate textural contrast: a shatteringly crisp golden exterior giving way to a velvety, herb-flecked potato center and a hidden pocket of molten cheese. While traditionally deep-fried in street stalls across Europe, this air-fried version achieves that same addictive crunch with a fraction of the oil, making them a sophisticated yet guilt-free indulgence. Infused with nutty Parmesan and fresh chives, they are the perfect marriage of comfort food and culinary elegance.
🥗 Ingredients
The Potato Base
- 2 lbs Russet potatoes (peeled and cut into 1-inch chunks)
- 2 tablespoons Unsalted butter (at room temperature)
- 1 large Egg yolk (beaten)
- 1/4 cup Parmesan cheese (finely grated)
- 2 tablespoons Fresh chives (finely minced)
- 1/2 teaspoon Garlic powder
- 1 teaspoon Kosher salt (plus more to taste)
- 1/2 teaspoon Black pepper (freshly cracked)
- 1 pinch Nutmeg (freshly grated)
The Filling
- 3 ounces Mozzarella or Fontina cheese (cut into 1/2-inch cubes)
The Breading Station
- 1/2 cup All-purpose flour (for dredging)
- 2 large Eggs (beaten with a splash of water)
- 1.5 cups Panko breadcrumbs (for maximum crunch)
- 1 bottle Olive oil spray (high smoke point preferred)
👨🍳 Instructions
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1
Place the potato chunks in a large pot of cold salted water. Bring to a boil, then reduce heat and simmer for 15-20 minutes until the potatoes are very tender when pierced with a fork.
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2
Drain the potatoes thoroughly. Return them to the hot pot for 1-2 minutes over low heat, shaking the pan to steam off any excess moisture. This is crucial for a non-soggy croquette.
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3
Pass the hot potatoes through a potato ricer or food mill into a large bowl. If you don't have one, mash them very thoroughly until no lumps remain.
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4
While the potatoes are still warm, fold in the butter, Parmesan cheese, garlic powder, salt, pepper, and nutmeg. Once slightly cooled, stir in the egg yolk and minced chives until well combined.
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5
Spread the potato mixture onto a baking sheet and refrigerate for at least 30 minutes. Chilling the dough makes it much easier to handle and prevents the croquettes from bursting.
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6
Once chilled, scoop about 2 tablespoons of the potato mixture and flatten it in your palm. Place a cube of cheese in the center, then fold the potato around it to form a cylinder or oval shape.
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7
Set up your breading station: one bowl with flour, one with the beaten eggs, and one with the Panko breadcrumbs.
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8
Dredge each croquette in flour (shaking off excess), dip into the egg wash, and finally roll in the Panko, pressing gently so the crumbs adhere well.
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9
Preheat your air fryer to 400°F (200°C) for 5 minutes.
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10
Lightly spray the air fryer basket with olive oil. Arrange the croquettes in a single layer, ensuring they do not touch to allow for proper air circulation.
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11
Generously spray the tops of the croquettes with the olive oil spray. This is the secret to getting that deep-fried golden color.
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12
Air fry for 10-12 minutes, gently shaking the basket or flipping the croquettes halfway through. They should be deeply golden brown and crisp.
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13
Remove from the air fryer and let them rest for 2-3 minutes. This allows the cheese inside to reach the perfect 'pull' consistency without burning your mouth.
💡 Chef's Tips
Use Russet potatoes specifically; their high starch content ensures a light, fluffy interior. Always start with cold water when boiling potatoes to ensure they cook evenly from the outside in. Don't skip the chilling step! Cold potato dough holds its shape and prevents the cheese from leaking out prematurely. For extra flavor, toast your Panko breadcrumbs in a dry pan for 2 minutes before breading. If the mixture feels too wet, add a tablespoon of flour or breadcrumbs to the potato dough to firm it up.
🍽️ Serving Suggestions
Serve with a side of zesty Garlic Aioli or a spicy Sriracha Mayo for dipping. Pair with a crisp, chilled Sauvignon Blanc or a light pilsner to cut through the richness. Serve as an elegant appetizer alongside a fresh arugula salad with a lemon vinaigrette. Accompany with a warm marinara sauce for a nod to Italian 'Suppli' style croquettes.