Cheesy Potato Leek Croquettes Recipe

Introduction

Cheesy Potato Leek Croquettes are crispy on the outside and soft, flavorful on the inside. Filled with melted mozzarella and sautéed leeks, these croquettes make an irresistible snack or appetizer that’s perfect for any occasion.

Ingredients

• 2 ½ lb (1.13 kg) yellow flesh potatoes
• 2 leeks
• 2 tbsp (14 g) butter
• 3 eggs, divided
• 1 ½ tsp (9 g) kosher salt, divided
• ½ tsp (3 g) pepper, divided
• 200 g mozzarella cheese, cut into 1 cm cubes
• 1 cup (130 g) all-purpose flour
• ½ cup (125 ml) water
• 4 cups (227 g) Panko crumbs
• 1 ½ cups (375 ml) sour cream
• 2 tbsp (30 ml) chopped fresh chives, plus extra for garnish

Instructions

1. Step 1: Peel and dice the potatoes. Add them to a large pot with a generous pinch of kosher salt. Bring to a boil over high heat and cook for 15 to 20 minutes until tender. Drain, return to the pot, mash, then transfer to a mixing bowl and cool.
2. Step 2: Prepare the leeks by cutting off the dark leaves and trimming the root. Wash well between layers and chop finely. Melt the butter in a skillet over medium heat and sauté the leeks for 4 to 5 minutes until very tender.
3. Step 3: Combine the mashed potatoes and sautéed leeks. Add 1 egg, 1 tsp kosher salt, and ¼ tsp pepper. Mix well and chill until cold for easier shaping.
4. Step 4: With wet hands, scoop a golf ball-sized amount of filling and flatten it in your palm. Place a cube of mozzarella in the center, wrap the filling around the cheese, and roll gently into a smooth ball. Place on a baking sheet and chill.
5. Step 5: Set up your breading station: flour in the first container; whisk the remaining 2 eggs with water in the second; panko crumbs in the third.
6. Step 6: Roll each croquette in flour, shaking off excess. Dip into the egg mixture, then roll in panko crumbs, pressing gently to coat. Transfer to a plate and repeat. Optionally, double coat by repeating the egg and crumb steps. Refrigerate until ready to fry.
7. Step 7: Preheat the oven to 300°F (150°C) and line a baking sheet with a rack or paper towel. Heat vegetable oil in a deep pot to 325°F (162°C). Fry 5 to 6 croquettes at a time, stirring gently with a slotted spoon for even browning.
8. Step 8: Fry croquettes for 5 to 7 minutes until golden brown. Remove and drain on the prepared baking sheet. Keep warm in the oven while frying the rest.
9. Step 9: In a small bowl, mix sour cream, chopped chives, remaining ½ tsp kosher salt, and ¼ tsp pepper. Refrigerate until serving.
10. Step 10: Serve croquettes on a platter sprinkled with extra chives alongside the chilled dipping sauce. Enjoy!

Tips & Variations

• Use a mix of cheeses like mozzarella and sharp cheddar for a more complex flavor.
• Double breading ensures a crispier, golden exterior.
• Try baking the croquettes at 375°F (190°C) for 20 minutes as a healthier alternative to frying.
• Adding finely chopped herbs like parsley or thyme to the filling can brighten the flavor.

Storage

Store leftover croquettes in an airtight container in the refrigerator for up to 3 days. Reheat in a 375°F (190°C) oven for 10–15 minutes to regain crispiness. Avoid microwaving as it can make them soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these croquettes ahead of time?

Yes, you can prepare and bread the croquettes in advance, then refrigerate them until ready to fry. This makes for easy entertaining and saves time on the day of serving.

What type of potatoes work best?

Yellow flesh potatoes are ideal for their creamy texture once mashed. Russets are also a good option but may result in a slightly drier filling.

Cheesy Potato Leek Croquettes Recipe

Print Recipe

★★★★★

4.5 from 108 reviews

These Cheesy Potato Leek Croquettes are crispy, golden on the outside with a creamy potato and leek filling and a melting mozzarella center. Perfect as a comforting appetizer or side dish, they’re breaded twice for extra crunch and served with a tangy chive sour cream dip.

• Author: Leo
• Prep Time: 30 minutes
• Cook Time: 20 minutes
• Total Time: 1 hour 10 minutes
• Yield: Approximately 20 croquettes 1x
• Category: Appetizer
• Method: Frying
• Cuisine: American

Ingredients

Scale 1x2x3x

Potato Leek Mixture

• 2 ½ lb (1.13 kg) yellow flesh potatoes
• 2 leeks
• 2 tbsp (14 g) butter
• 3 eggs, divided
• 1 ½ tsp (9 g) kosher salt, divided
• ½ tsp (3 g) pepper, divided
• 200 g mozzarella cheese, cut into 1 cm cubes

Breading Station

• 1 cup (130 g) all-purpose flour
• ½ cup (125 ml) water
• 4 cups (227 g) Panko crumbs

Dipping Sauce

• 1 ½ cups (375 ml) sour cream
• 2 tbsp (30 ml) chopped fresh chives, plus extra for garnish

Instructions

1. Boil and Mash Potatoes: Peel and dice the potatoes. Place them in a large pot with a generous pinch of kosher salt and bring to a boil over high heat. Cook for 15 to 20 minutes until tender. Drain and return to the pot, mash them, then transfer to a bowl and let cool.
2. Prepare the Leeks: Trim the dark leaves and root of the leeks, wash them well between layers, and dice finely. Melt butter in a skillet over medium heat and sauté leeks for 4 to 5 minutes until very tender.
3. Combine Potato Mixture: Mix mashed potatoes and sautéed leeks in a bowl. Add 1 egg, 1 tsp kosher salt, and ¼ tsp pepper; mix thoroughly. Chill the mixture until cold.
4. Form Croquettes: With wet hands, scoop a golf ball-sized amount of potato mixture and flatten in your palm. Place a mozzarella cube in the center, fold the edges around to cover the cheese, then gently roll into a smooth ball. Arrange on a baking sheet and chill until ready to bread.
5. Set Up Breading Station: Place flour in one container, whisk remaining 2 eggs with water in a second container, and put panko crumbs in a third container.
6. Bread the Croquettes: Roll each croquette in flour, shaking off excess, then dip into the egg mixture, allowing excess to drip off. Coat in panko crumbs, pressing gently to adhere without crushing. Repeat for all croquettes.
7. Double Bread (Optional): For a smoother, rounder finish, roll croquettes again in egg mixture and panko crumbs. Refrigerate until ready to fry.
8. Heat Oil and Prepare Oven: Preheat oven to 300°F (150°C) and line a baking sheet with a rack or paper towel. Fill a deep pot with 3 inches of vegetable oil and heat over medium until 325°F (162°C).
9. Fry Croquettes: Carefully lower 5 to 6 croquettes at a time into hot oil using a slotted spoon. Stir gently for even browning. Fry for 5 to 7 minutes until golden brown. Remove to the prepared baking sheet and keep warm in the oven while frying the rest.
10. Prepare Dipping Sauce: Mix sour cream, chopped chives, remaining ½ tsp kosher salt, and ¼ tsp pepper in a small bowl. Refrigerate until serving.
11. Serve: Transfer croquettes to a platter, garnish with extra chives, and serve with the chive sour cream dip. Enjoy!

Notes

• Chilling the potato mixture and croquettes before breading makes shaping easier and prevents them from falling apart during frying.
• Double breading croquettes leads to a crispier, more uniform crust.
• Maintain oil temperature around 325°F for even frying and to avoid greasy croquettes.
• Use yellow-flesh potatoes for a creamy texture and good flavor.
• Ensure mozzarella cubes are well covered with potato mixture to prevent leaking cheese during frying.
• Serve immediately for best crispiness, or keep warm in a low oven until ready.
• This recipe can be made ahead: form and bread croquettes, refrigerate, then fry just before serving.

Keywords: potato croquettes, cheesy croquettes, leek croquettes, appetizer, fried snacks, mozzarella stuffed croquettes