Cheesy Potato Leek Croquettes

Cheesy potato leek croquettes are the ultimate comforting appetizer, perfect for a cozy winter feast or festive holiday gathering.

Ingredients

Potatoes: I like to use yellow flesh potatoes; although you could use any kind that you prefer.

Leeks: Use the white and light green parts of the leek only. Cut off the dark green leaves from the top, which can be tough. Trim the root and wash in between the layers. Chop into a small dice.

Cheese: I prefer to use mozzarella for these croquettes. Once fried, the mozzarella inside is gooey and perfectly melted. However, if you wanted to try a different cheese, a white cheddar or Gruyère would also work well. Cut the cheese into 1 cm cubes.

Panko crumbs: While you can use standard bread crumbs, I prefer the crispy texture and crunch of panko crumbs.

How to Make Cheesy Potato Leek Croquettes

Make the filling

Peel and dice the potatoes. Add the potatoes to a large pot along with a generous pinch of salt. Place over high heat and bring to a boil. Cook the potatoes for 15 to 20 minutes until tender. When the potatoes are tender, drain and return to the pot. Mash the potatoes, then transfer to a mixing bowl and allow to cool completely.

To prepare the leeks, cut off the dark leaves from the top. Trim the root and wash between the layers. Chop into a small dice. Melt the butter in a skillet over medium heat. Add the leeks and sauté for 4 to 5 minutes until the leeks are tender.

Combine the mashed potatoes and sautéed leeks. Add 1 egg along with 1 tsp kosher salt and 1/4 tsp pepper. Mix until well combined. Chill until cold.

Shape the croquettes

The croquettes will be easier to shape when cold. Using wet hands, scoop up a golf ball sized amount of the filling. Press out flat on the palm of one hand and place a cube of mozzarella in the middle. Bring up the edges and cover the cheese. Gently roll the ball around to smooth the edges. Transfer to a baking sheet and chill until ready to bread the croquettes.

Bread the croquettes

Set up a standard breading station with the flour in the first container. In the second container, whisk the remaining 2 eggs together with the water. Add the panko crumbs to the third container.

Take one of the croquettes and roll in the flour. Shake off the excess and then roll in the egg mixture. Let the excess egg drip off and then transfer to the crumbs. Roll the croquette in the crumbs, gently pressing to ensure the crumbs adhere but being careful not to crush it. Transfer to a plate and repeat with the remaining croquettes.

Once the croquettes are all breaded, you can add an optional second coat. Double breading the croquettes will give them a smooth, round appearance. Roll each croquette in the egg mixture again followed by the crumbs. Store in the fridge until you’re ready to fry them.

Fry the croquettes

Preheat the oven to 300°F. Line a baking sheet with a rack or paper towel. Fill a deep pot with about 3 inches of vegetable oil. Heat over medium high heat until the oil reaches 325°F / 162°C. Carefully lower the croquettes into the hot oil with a slotted spoon. Fry about 5 to 6 croquettes at one time. Gently stir the croquettes with a slotted spoon while frying so they brown evenly.

Fry the croquettes for 5 to 7 minutes until well browned. Remove from the oil with a slotted spoon onto the prepared baking sheet. Repeat with the remaining croquettes until they are all cooked. Keep the cooked croquettes warm in the oven while frying the rest.

Make the dipping sauce

In a small bowl, combine the sour cream, chives, kosher salt, and pepper. Stir together and refrigerate before serving.

Serve the Cheesy Potato Leek Croquettes

To serve, transfer the croquettes to a platter. Sprinkle with chopped chives and serve with the dipping sauce. Enjoy!