Prepare the Potato Mixture:
Boil the potatoes in salted water until they are soft, about 15-20 minutes. Drain them and mash until smooth.
Add 1 tsp salt and 25 g cornstarch to the mashed potatoes, mixing until well combined.
Allow the potato mixture to cool slightly for easier handling.
Shape the Croquettes:
Once the potato mixture has cooled, take small portions of the mixture and form them into oval or cylindrical shapes.
Dip each croquette into the beaten eggs, ensuring it is fully coated.
Roll the coated croquettes in breadcrumbs, ensuring they are evenly covered on all sides.
Fry the Croquettes:
Heat oil in a deep frying pan or pot to 180°C (350°F).
Fry the croquettes in batches, being careful not to overcrowd the pan. Fry each batch for 3-4 minutes until golden brown and crispy on the outside.
Remove the croquettes from the oil and drain them on paper towels to remove excess oil.
Make the Cheese Sauce:
In a small saucepan, melt 20 g unsalted butter over medium heat.
Stir in 1 tsp wheat flour and 1/4 tsp chili powder, cooking for 1 minute until the mixture is smooth.
Gradually add 125 ml milk, whisking constantly to prevent lumps.
Cook until the sauce thickens slightly, about 2-3 minutes.
Add 75 g shredded cheddar cheese and stir until melted and smooth.
Stir in 1 tsp hot sauce (optional) for a spicy kick.
Serve:
Serve the crispy potato croquettes hot with the creamy cheese sauce for dipping.
Serving Suggestions
Serve these croquettes as an appetizer with a side of fresh salad or coleslaw to balance the richness of the dish.
Pair them with a tangy dipping sauce, such as ketchup or barbecue sauce, if you prefer something other than cheese sauce.
For a more filling meal, serve with roasted vegetables or a light vegetable soup.
Tips
Ensure that the mashed potatoes are fully cooled before shaping the croquettes to make them easier to handle.
You can double-coat the croquettes with breadcrumbs for an extra crispy texture.
If you want to make the cheese sauce ahead of time, you can store it in the fridge for a couple of days. Reheat gently before serving.
Be sure to fry the croquettes in hot oil to ensure they crisp up properly and cook evenly.
Variations to Try
Spicy Croquettes: Add finely chopped jalapeños or chili flakes to the potato mixture for an added heat boost.
Vegetable Croquettes: Add finely chopped spinach, mushrooms, or peas to the potato mixture to make them even more flavorful and nutritious.
Cheese Variety: Experiment with different cheeses like mozzarella, gouda, or pepper jack for different flavors in the croquettes or the sauce.
Herb Variation: Add fresh herbs like parsley, chives, or thyme to the potato mixture for a burst of fresh flavor.
Conclusion
These Potato Croquettes with Cheese Sauce are a wonderfully crispy and creamy dish that’s perfect for any occasion. They’re simple to make, delicious to eat, and offer a satisfying combination of textures and flavors. Whether served as a snack, side dish, or main course, these croquettes are sure to be a crowd-pleaser. The creamy cheddar cheese sauce is the perfect complement to the crispy croquettes, making this dish both comforting and indulgent.
Frequently Asked Questions
Can I make these croquettes ahead of time?
Yes! You can prepare the croquettes in advance, refrigerate them, and fry them just before serving. They also freeze well. Just freeze them before frying, and cook directly from frozen.
Can I bake the croquettes instead of frying them?
Yes, you can bake the croquettes for a healthier version. Preheat the oven to 375°F (190°C), place the croquettes on a baking sheet lined with parchment paper, and bake for 20-25 minutes, flipping halfway through, until they’re golden brown.
What if the croquette mixture is too soft?
If the mixture is too soft to shape, add more breadcrumbs until it reaches the right consistency for forming balls. You can also chill the mixture for 30 minutes to make it firmer.
Can I use a different type of cheese for the sauce?
Yes! You can use any cheese that melts well, such as mozzarella, gouda, or Monterey Jack. Just make sure the cheese is shredded for smooth melting.
How do I store leftovers?
Store leftover croquettes in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven to retain their crispiness. You can also freeze them for up to 1 month and reheat in the oven or fryer.
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