A hush of warm starch and browned Panko fills the kitchen — a gentle perfume of butter and green onion, a promise of a soft heart beneath a crackling coat. These croquettes ask for small, attentive gestures and repay you with a hush of comfort and crispness.
Why make this recipe
There is a quiet joy in transforming humble potatoes into gilded morsels: the contrast of velvet interior and golden exterior, the way a single croquette can cradle a memory. Make these for a simple supper, to elevate an afternoon tea, or to teach patience its own delicious lesson.
How to make Air Fryer Potato Croquettes
Ingredients:
- 1½-2 lbs Russet potatoes (about 2-3 potatoes)
- ¼ cup unsalted butter (cubed)
- ¾ tsp garlic powder
- ½ tsp onion powder
- 3 tbsp green onion or chives (minced)
- ½ cup shredded cheese (I used mozzarella)
- 2-3 tbsp all-purpose flour
- 1 egg (plus ½ tbsp water for egg wash)
- ⅔ cup Panko breadcrumbs
- Salt and pepper
- Oil spray
Directions:
- Preheat air fryer to 400°F. Scrub potatoes clean and use a fork to carefully poke holes all over. Air fry for 45-60 minutes or until potatoes are completely fork tender. Time will depend on the size but make sure to rotate every 20 minutes.
- Once potatoes are cooked, carefully remove from the air fryer (they’ll be hot!) and cut in half lengthwise. Place a cooling rack over a large mixing bowl and place the potato halves on top, cut side down. Push down on the potatoes so the inside of the potatoes falls into the bowl. Discard the skin.
- To the warm potatoes, add butter, garlic powder, onion powder, salt, pepper, and green onion. Gently mix the potato mixture until butter melts, being careful to not over-mix. Stir in cheese and season to taste.
- Use a 1½ tbsp cookie scooper or measuring spoon to portion potatoes out and roll into golf-sized balls. Place onto a plate with space between each one. Cover with plastic wrap and freeze for 15-20 minutes.
- Meanwhile, set up your breading station. Lay out three shallow bowls. Add flour and ⅛ tsp salt and pepper in one bowl. In the second, add the egg and ½ tbsp water. Whisk until homogenous. Then in the third, add the Panko breadcrumbs and ¼ tsp salt and pepper.
- Roll a potato ball in the flour mixture, shaking off excess. Coat in an even layer of egg wash, then roll into Panko breadcrumbs. Repeat until all the potato balls are breaded.
- Preheat the air fryer to 400°F again. Spray the basket with oil and add the croquettes evenly spaced out. If needed, fry in batches. Air fry for 5-7 minutes or until golden and crispy, gently shaking the basket halfway. Let cool slightly before serving.
(If you find your hands itching to try a lighter, sweet companion for tea, consider the airy simplicity of air-fryer cookies as a gentle follow-up.)
How to serve Air Fryer Potato Croquettes
Serve warm, arranged on a shallow platter so each croquette retains its crispness. Offer a trio of sauces: a lemony aioli, a tangy tomato chutney, and a simple herb yogurt. Scatter extra chives and a tiny dusting of flaky salt across the top so each bite begins with a sparkle.
How to store Air Fryer Potato Croquettes
Cool completely, then place in an airtight container layered with parchment paper to preserve texture. Refrigerate up to 3 days. To re-crisp, return to the air fryer at 375°F for 3–5 minutes until the exterior sings again.
Tips to make Air Fryer Potato Croquettes
- Use Russets for their dry, fluffy interior; they mash to a silk that holds shape without glue.
- Freeze the rolled croquettes before breading to help them keep a neat shape — this little chill is the secret of uniform browning.
- Handle the mash gently; overworking brings gluey starch. For coaxing a silken mouthfeel, a few folds are enough.
- If you’d like a savory-sweet finish alongside these croquettes, pairing them with a slice of warm sweet potato pie can be a comforting contrast.
- For extra crunch, pulse the Panko briefly in a food processor for a mix of coarse and fine crumbs.
Variations (if any)
- Herb & Parmesan: fold 2 tbsp chopped parsley and ¼ cup grated Parmesan into the mash.
- Spicy Cheddar: swap mozzarella for sharp cheddar and add ½ tsp smoked paprika and a pinch of cayenne.
- Vegan version: replace butter with a neutral oil, use a flax egg (1 tbsp flaxmeal + 2½ tbsp water) and a plant-based cheese; adjust frying time for the different breading adhesion.
FAQs
Q: Can I make these gluten-free?
A: Yes. Replace all-purpose flour with a 1:1 gluten-free flour and use gluten-free Panko. The texture will remain crisp if the crumbs are coarse.
Q: Can I prepare the potato mixture ahead of time?
A: You can mash and season the potato mixture up to a day ahead; hold it chilled, then shape and chill before breading. Avoid freezing the mashed potato alone, as thawing affects texture.
Q: How do I prevent croquettes from falling apart while frying?
A: Ensure the croquettes are well chilled before breading, press the coatings gently but firmly, and avoid overcrowding the air fryer basket. A brief freeze after shaping and before breading helps them hold.
Q: Can I bake these instead of air frying?
A: Yes. Arrange on a parchment-lined sheet, lightly spray, and bake at 425°F for 12–15 minutes, flipping once, until golden.
Q: What cheese works best?
A: Mozzarella gives a tender melt and mild flavor; for a bolder note, swap in cheddar or Gruyère.
Conclusion
For further variations and timing nuances, you might enjoy the thoughtful notes at Air Fryer Potato Croquettes – Balance With Jess, and another practical take can be found at Air Fryer Potato Croquettes – The Busy Foodie.
Baking — and the small alchemy of frying a humble potato into something gilded — rewards patience, and in that patient attention we find a quiet, gilded joy.
Air Fryer Potato Croquettes
Ingredients
Method
- Preheat air fryer to 400°F.
- Scrub potatoes clean and poke holes all over with a fork.
- Air fry for 45-60 minutes or until completely fork tender, rotating every 20 minutes.
- Remove potatoes from the air fryer and cut in half lengthwise.
- Place potato halves cut side down on a cooling rack over a bowl, allowing the insides to fall into the bowl.
- Add butter, garlic powder, onion powder, salt, pepper, and green onion to the warm potatoes.
- Gently mix until the butter melts. Stir in cheese and season to taste.
- Use a 1½ tbsp cookie scooper to portion out the potato mixture and roll into balls.
- Place the balls on a plate with space between each one, cover with plastic wrap, and freeze for 15-20 minutes.
- Set up a breading station with three shallow bowls: one for flour, one for egg wash, and one for Panko breadcrumbs.
- Roll each potato ball in flour, coat with egg wash, and then roll in Panko breadcrumbs.
- Preheat the air fryer to 400°F again.
- Spray the basket with oil and add the croquettes, ensuring they are evenly spaced.
- Air fry for 5-7 minutes, shaking halfway until golden and crispy. Let cool slightly before serving.