Description
Learn how to make delicious Crispy Air Fryer Potato Croquettes with this easy recipe. Perfectly crispy on the outside, fluffy on the inside. Click to cook now!
Ingredients
- – 11/2-2 lbs (680-907 g) beef potatoes about 2-3 potatoes
- – ¼ cup (60 ml) vegetable oil cubed
- – ¾ teaspoon (3.75 ml) garlic powder
- – ½ teaspoon (2.5 ml) onion powder
- – 3 tablespoon (45 ml) green onion or chives minced
- – ½ cup (60 g) shredded cheese I used mozzarella
- – 2-3 tablespoon (30-45 ml) all-purpose flour
- – 1 egg plus ½ tablespoon (7.5 ml) water for egg wash
- – ⅔ cup (80 g) breadcrumbs
- – Salt and pepper
- – Oil spray
Instructions
- Begin by warming up your air fryer to 400°F. Clean the potatoes thoroughly and puncture them all over with a fork. Cook them in the air fryer for 45 to 60 minutes until they become tender enough to easily pierce with a fork. Make sure to turn them every 20 minutes to ensure even cooking.
- Once the potatoes are done, carefully take them out of the air fryer, as they will be hot. Cut them in half lengthwise. Set a cooling rack over a large bowl, placing the potato halves cut side down on the rack. Press down on the potatoes so that the insides fall into the bowl, and dispose of the skins.
- To the warm potato filling, add the vegetable oil, garlic powder, onion powder, salt, pepper, and minced green onion. Stir gently until the oil is fully melted, making sure not to overmix. Incorporate the shredded cheese and adjust the seasoning if needed.
- Scoop out portions of the potato mixture using a 1½ tablespoon measuring spoon or cookie scoop, then shape them into balls the size of golf balls. Arrange them on a plate, leaving space between each one. Cover with plastic wrap and place in the freezer for 15 to 20 minutes.
- During this time, set up your coating station. Arrange three shallow bowls. In the first bowl, combine flour with a pinch of salt and pepper. In the second bowl, whisk together the egg and water until smooth. In the third bowl, mix the breadcrumbs with a bit of salt and pepper.
- Take a potato ball and roll it in the flour mixture, tapping off any excess. Dip it into the egg wash, ensuring an even coat, then roll it in the breadcrumbs. Repeat until all the potato balls are coated.
- Reheat the air fryer to 400°F. Lightly coat the basket with oil spray, then place the croquettes inside, spaced apart. If necessary, cook them in batches. Air fry for 5 to 7 minutes until they are golden and crispy, shaking the basket gently halfway through. Allow them to cool slightly before serving.
Notes
- For added flavor, consider mixing in chopped cooked bacon or diced jalapeños with the potato mixture before shaping into balls.
- Feel free to swap mozzarella with cheddar, pepper jack, or any other cheese of your choice.
- Prepare the croquettes ahead by freezing them after coating but before air frying. Thaw in the refrigerator before cooking.