Air fryer recipe · Sides
Crispy Potato Croquettes
Soft mashed potato shaped into logs and air fried until the crust turns golden.
- 14 minTotal time
- 190°CAir fryer
- 6Serves
- VegetarianDiet
Nutrition per serving
- 230kcal
- 6.7 gprotein
- 29.7 gcarbs
- 9.5 gfat
- 2.6 gfibre
Per serving, about 6 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- potato4 boiled and mashed
- cheese1/2 cup grated
- semolina3 tbsp
- black pepper1/2 tsp
- breadcrumbs1/2 cup
- oil2 tbsp
Method
Mix the filling
Combine the mashed potato, cheese, semolina and black pepper in a bowl and mix until smooth. Make sure the potato is cool and fairly dry, since warm or wet mash turns sticky and the croquettes will slump instead of holding a neat log.
Shape the croquettes
Divide the mixture into small logs about the size of a finger and press each one firmly with your hands. Packing them tightly removes air pockets that would otherwise crack open and let the cheese leak out while cooking.
Coat and chill
Brush each log lightly with oil, then roll in breadcrumbs until fully covered. Freeze them for 10 minutes so they firm up. A cold, crumb-coated log keeps its shape and crisps into a golden shell instead of spreading.
Air fry until crisp
Arrange the croquettes in the basket with space between them so the hot air can circulate. Air fry at 190°C for 14 min, turning halfway, until they are golden and crisp all over with a soft, melty centre.
