Crispy Potato Croquettes with Spicy Cheese Sauce

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Crispy Potato Croquettes with Spicy Cheese Sauce

Prep time: 20 mins | Cook time: 15 mins | Servings: 4

Ingredients

For the Potato Croquettes:

  • 700 g (1.5 lbs) Potatoes, peeled and boiled

  • 1 tsp Salt

  • 25 g (2 tbsp) Cornstarch

  • 2 eggs, beaten (for dredging)

  • 100 g (1 cup) Breadcrumbs (Panko works best for extra crunch)

  • Oil for frying

For the Cheese Sauce:

  • 20 g (1.5 tbsp) Unsalted butter

  • 1 tsp Wheat flour

  • 1/4 tsp Chili powder

  • 125 ml (1/2 cup) Milk

  • 75 g (2.5 oz) Cheddar cheese, shredded

  • 1 tsp Hot sauce (optional)

Instructions

1. Prepare the Potato Base

  • Mash: Once your potatoes are boiled and tender, drain them thoroughly. Mash them while still warm until completely smooth with no lumps.

  • Season and Bind: Stir in the salt and cornstarch. The cornstarch is key here—it helps bind the potato and ensures a crispy exterior.

  • Shape: Take a small handful of the mixture and roll it into a cylinder or “finger” shape. Repeat until all the mixture is used.

2. The Breading Process

  • Coat: Set up two bowls: one with the beaten eggs and one with the breadcrumbs.

  • Double Dip: Dip each potato finger into the egg wash, then roll it in the breadcrumbs until fully coated.

  • Pro Tip: For a thicker crust, you can dip them back into the egg and crumbs a second time.

3. Fry Until Golden

  • Heat: Fill a pan with enough oil to submerge the croquettes halfway. Heat to medium-high.

  • Fry: Carefully place the croquettes in the hot oil. Fry for 2–3 minutes per side until they are a deep golden brown. Drain on paper towels.

4. Make the Cheese Sauce

  • Roux: In a small saucepan, melt the butter over medium heat. Stir in the flour and chili powder, cooking for about 1 minute to create a roux.

  • Thicken: Gradually pour in the milk while whisking constantly to prevent lumps. Simmer until the sauce begins to thicken.

  • Melt: Turn the heat to low and add the shredded cheddar and hot sauce. Stir until the cheese is completely melted and the sauce is glossy.

5. Serving

  • Serve the croquettes immediately while they are hot and crispy, with the warm cheese sauce on the side for dipping.

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