If you’re looking for a cozy, melt-in-your-mouth snack or a delightful appetizer to impress your friends, this Ham and Cheese Potato Croquettes Recipe is an absolute winner. I’ve made these croquettes more times than I can count, and each time I end up craving more. Crispy on the outside, creamy and cheesy on the inside, these bites are perfect for using up leftover mashed potatoes with a savory twist. Stick around—I’ll share all my tips and tricks so your croquettes come out golden and irresistible every single time.
Why You’ll Love This Recipe
- Quick and Easy: It uses leftover mashed potatoes and simple ingredients you probably already have on hand.
- Crispy Yet Creamy: The perfect crunch on the outside and gooey ham and cheese filling inside – this combo never disappoints.
- Family Favorite: My kids and guests always go crazy for these little bites, making it a great crowd-pleaser.
- Versatile and Customizable: You can easily switch up the cheese, herbs, or add spices to make it your own.
Ingredients You’ll Need
The magic of this Ham and Cheese Potato Croquettes Recipe lies in simple, everyday ingredients that come together beautifully. You want your potatoes to be creamy but not too wet, and the ham adds just the right salty punch to balance the cheddar cheese’s richness.
- Mashed Potatoes: Leftover mashed potatoes work best—they’re a bit drier, which helps the croquettes hold their shape.
- Ham: Finely diced for even distribution; leftover cooked ham or deli ham both work well.
- Cheddar Cheese: Shredded sharp cheddar provides a great melt and flavor contrast.
- Chives: Thinly sliced for a fresh oniony punch that cuts through the richness.
- Garlic Powder: Just a touch gives a subtle depth without overpowering the other flavors.
- All-Purpose Flour: Binds everything together and helps create that golden crust.
- Vegetable or Canola Oil: For frying; these oils have a neutral flavor and a high smoke point, perfect for crisping croquettes.
Variations
I love how flexible this Ham and Cheese Potato Croquettes Recipe is. Over the years, I’ve experimented with a few tweaks that really change things up—so don’t hesitate to get creative and put your own spin on it.
- Cheese Swap: I’ve tried mozzarella for a gooey stretch, and gruyère for a nuttier flavor; both versions were fantastic.
- Herbs and Spices: Adding smoked paprika or a pinch of cayenne gives a bit of warmth and smoky depth that my family enjoys.
- Meat Alternatives: If you want to lighten it up, chopped cooked bacon or turkey ham work just as well.
- Gluten-Free Version: Using a gluten-free flour mix instead of all-purpose flour keeps the croquettes just as crispy and delicious.
How to Make Ham and Cheese Potato Croquettes Recipe
Step 1: Mix the Filling
Start by combining your leftover mashed potatoes, diced ham, shredded cheddar, garlic powder, sliced chives, and half a cup of flour in a large bowl. I like to use a wooden spoon here because it feels sturdy and helps get everything evenly mixed without turning it into mush. You want all those flavors to come together and the flour helps it bind well for frying.
Step 2: Shape Your Croquettes
Next, lightly flour your hands to keep the mixture from sticking and divide it into 16 small, flat disks about half an inch thick. Here’s a neat trick I discovered: using a cookie scoop for portioning makes each croquette the same size, which means they cook evenly and look pretty too. It’s such a simple step but makes a big difference in the end result.
Step 3: Heat the Oil and Fry
Pour about half a cup of vegetable or canola oil into a heavy-bottomed skillet—cast iron is my personal favorite because it holds heat so well. Heat it over medium heat and test by sprinkling a few drops of water in; if they sizzle instantly, you’re good to go. Fry the croquettes in batches so they’re not crowded—this ensures they get that golden, crispy crust all around. Flip once after about 4 minutes per side. Trust me, patience here earns you that perfect crunch.
Step 4: Drain and Cool
Place the cooked croquettes on a paper towel-lined plate to drain excess oil. After frying all batches, let them cool for about 5 minutes before serving so the cheese inside has a chance to set slightly without losing that ooey-gooey quality. It’s always tempting to dig in sooner, but this wait really pays off!
Pro Tips for Making Ham and Cheese Potato Croquettes Recipe
- Use Leftover Mashed Potatoes: I always use potatoes that have been refrigerated overnight for the best texture; fresh mashed can be too soft and sticky.
- Don’t Crowd the Pan: Overcrowding lowers the oil temperature, making croquettes soggy instead of crisp—give them some breathing room.
- Flouring Your Hands Helps: It stops the mixture from sticking and makes shaping much easier and neater.
- Adjust Flour as Needed: If your croquettes aren’t holding their shape well, don’t hesitate to add a little more flour to the mix.
How to Serve Ham and Cheese Potato Croquettes Recipe
Garnishes
I love sprinkling a little extra fresh chives or finely chopped parsley on top for a pop of color and freshness. Sometimes, I drizzle a bit of garlic aioli or a tangy mustard sauce on the side—it pairs beautifully and adds a little zing without overpowering the rich flavors.
Side Dishes
This recipe shines best with simple sides. A crisp green salad with lemon vinaigrette cuts through the richness perfectly. Another favorite is a warm tomato soup or even roasted vegetables to round out the meal without complicating flavors.
Creative Ways to Present
For parties, I like to serve croquettes on toothpicks arranged beautifully on a platter with dipping sauces in small bowls—classic finger food style! Another fun idea is to place them atop individual dollops of sour cream or herbed cream cheese for a fancy appetizer vibe.
Make Ahead and Storage
Storing Leftovers
I store leftover croquettes in an airtight container in the fridge for up to 3 days. To keep their crunch, I warm them in the oven rather than the microwave whenever possible. You can even reheat in a skillet with just a touch of oil to revive that golden crust.
Freezing
These croquettes freeze surprisingly well! After shaping but before frying, I flash freeze them on a baking sheet, then transfer to a freezer-safe bag. When you’re ready, just fry them straight from frozen—just add a couple extra minutes to the cooking time to ensure they’re heated through.
Reheating
Reheat leftover croquettes in a 375°F (190°C) oven or toaster oven for about 10-15 minutes until hot and crisp. This method keeps the exterior crunchy without drying out the cheesy inside. If you’re in a hurry, a quick skillet reheat on medium heat with a dab of oil does the trick too.
FAQs
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Can I use fresh mashed potatoes instead of leftovers for this recipe?
You can use fresh mashed potatoes, but you’ll want to be careful to make them less moist for best results. I recommend letting fresh mashed potatoes cool completely and even refrigerate them for a bit to dry out slightly before mixing, so your croquettes hold together well and fry up crispy.
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What type of cheese works best in Ham and Cheese Potato Croquettes Recipe?
Sharp cheddar is the classic choice I use because it melts well and adds great tangy flavor. However, cheeses like mozzarella, gruyère, or even a smoked gouda can be delicious alternatives depending on your taste preferences.
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How do I know when the oil is hot enough for frying croquettes?
Sprinkle a few drops of water into the hot oil—if they sizzle immediately and dance on the surface, the oil is ready. Using a thermometer, aim for about 350°F (175°C) for ideal frying temperature.
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Can I bake these croquettes instead of frying them?
Yes! For a lighter option, bake the croquettes at 400°F (205°C) for 20-25 minutes, flipping halfway through. They won’t be as crispy as fried, but still tasty and much easier cleanup.
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How do I prevent croquettes from falling apart when frying?
Make sure to add enough flour to your potato mixture so it binds well. Also, flour your hands when shaping to keep the croquettes compact. Don’t overcrowd the pan, because low oil temperature can cause them to break instead of crisping.
Final Thoughts
This Ham and Cheese Potato Croquettes Recipe has become a go-to comfort food in my kitchen. They’re easy enough for a quick snack yet special enough for guests, and the way the crispy exterior gives way to melty cheesy ham filling is just pure joy. I can’t recommend giving this recipe a try enough—you’ll find it’s one of those dishes that feels like a warm hug every time you take a bite. So grab those leftovers, get frying, and enjoy these addictive croquettes with your family and friends!
Print
Ham and Cheese Potato Croquettes Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 7 servings
- Category: Appetizer
- Method: Frying
- Cuisine: American
Description
These Ham and Cheese Potato Croquettes are crispy, golden bites filled with savory diced ham, melted cheddar cheese, and flavorful chives. Made from leftover mashed potatoes, they are easy to prepare and perfect as a delicious snack or appetizer that combines creamy, cheesy goodness with a crunchy fried exterior.
Ingredients
Main Ingredients
- 2 cups leftover mashed potatoes
- 1 cup finely diced ham
- 1 cup shredded cheddar cheese
- 2 tablespoons thinly sliced chives
- 1/2 teaspoon garlic powder
- 1/2 cup all-purpose flour, plus more for dusting hands
- 1/2 cup vegetable or canola oil for frying
Instructions
- Combine Ingredients: In a large bowl, mix together the mashed potatoes, finely diced ham, shredded cheddar cheese, garlic powder, sliced chives, and 1/2 cup of all-purpose flour using a wooden spoon until the mixture is well combined and holds together.
- Shape Croquettes: Lightly flour your hands to prevent sticking, then divide the potato mixture into 16 small flat disks about half an inch thick. For consistent sizing, use a cookie scoop to portion the mixture evenly.
- Heat Oil: Pour vegetable or canola oil into a heavy bottom skillet (cast iron preferred) and heat over medium heat. To test if the oil is hot enough, sprinkle a few drops of water into the pan—if they sizzle, the oil is ready for frying.
- Fry Croquettes: Fry the croquettes in batches to avoid overcrowding the pan, leaving space between each to ensure even crispness. Cook for about 4 minutes on each side until they turn golden brown and crisp. Flip only once during cooking to maintain shape.
- Drain and Cool: Transfer the cooked croquettes to a paper towel-lined plate to absorb excess oil. Allow them to cool for 5 minutes before serving to let the flavors set and prevent burns when eating.
Notes
- If the potato mixture isn’t holding together well, add a little more flour to help bind the croquettes.
- Adjust the amount of oil based on the size of your pan; the croquettes should not be fully submerged but have enough oil to crisp all sides evenly.
- Using a cast iron skillet is recommended for even heat distribution and better frying results.
Nutrition
- Serving Size: 2 croquettes (approximately 100g)
- Calories: 220 kcal
- Sugar: 1.5 g
- Sodium: 450 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1.5 g
- Protein: 8 g
- Cholesterol: 30 mg
