Boil the potatoes until soft, then drain and mash until smooth.
Add salt and cornstarch, mixing until well combined.
Let the mixture cool slightly for easier handling.
Step 2: Shape the Croquettes
Form the potato mixture into small oval or cylindrical shapes.
Dip each croquette into the beaten eggs, ensuring it’s fully coated.
Roll the coated croquettes in breadcrumbs until evenly covered.
Step 3: Fry the Croquettes
Heat oil in a deep frying pan or pot to 180°C (350°F).
Fry the croquettes in batches until golden brown and crispy, about 3–4 minutes per batch.
Drain on paper towels to remove excess oil.
Step 4: Make the Cheese Sauce
Melt butter in a small saucepan over medium heat.
Stir in the wheat flour and chili powder, cooking for 1 minute until smooth.
Gradually add milk, whisking constantly to prevent lumps.
Cook until the mixture thickens slightly, about 2–3 minutes.
Add cheddar cheese and stir until melted and smooth.
Stir in hot sauce for extra spice (optional).
Step 5: Serve
Serve the crispy potato croquettes hot with the creamy cheese sauce for dipping.
5 Serving Suggestions
Pair with ketchup, mayonnaise, or garlic aioli for variety.
Serve alongside a fresh green salad for a balanced meal.
Add to a charcuterie board with vegetables and pickles.
Use as a side dish with grilled chicken or steak.
Top with more cheese sauce and sprinkle with chives for a gourmet twist.
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