These jalapeño mashed potato croquettes are a delicious way to use leftover mashed potatoes. Add cheese and jalapeños, bread them, then deep-fry or bake for a crunchy, flavorful snack.
Jalapeño mashed potato croquettes work equally well as appetizers, party bites or a side dish. They are tasty warm right out of the fryer or oven, and still enjoyable at room temperature if you prefer.
Ingredients (10 items)
- Mashed potatoes
- Jalapeños, sliced
- Salt
- Pepper
- Egg
- Breadcrumbs (Panko recommended)
- Sunflower oil (for frying) or olive oil (for baking)
- Thyme
- Sweet paprika
- Grated cheese (Cheddar, Parmesan or a mix)
Step-by-step: Potato Croquettes with Jalapeños
1. In a bowl, combine mashed potatoes with grated cheese. Taste and adjust seasoning with salt and pepper if needed. If using well-seasoned leftover mash, you may not need extra salt.
2. Place a jalapeño slice in the center of a portion of the potato mixture, press the mash around it and roll into a small ball. Smaller croquettes are easier to eat and fry more evenly.
3. Beat the egg in a shallow bowl. In another bowl, mix Panko breadcrumbs with sweet paprika, thyme and a pinch of salt and pepper.
4. Dip each croquette first in the beaten egg, then coat with the breadcrumb mixture. For best results, double-coat: egg again, then breadcrumbs a second time. Double coating helps prevent them from bursting during frying.
5. Deep-fry: Heat oil in a medium saucepan or deep fryer. When the oil is hot (around 175–180°C / 350–360°F), fry croquettes in batches until golden brown, about one minute per side depending on size. Drain on paper towels to remove excess oil.
6. Oven-bake option: Preheat the oven to 200°C (400°F). Arrange croquettes on a baking tray lined with parchment, lightly brush or spray them with oil and bake for 10–15 minutes, turning once until golden and crisp.
Serve hot with your favorite dip or a simple aioli. They also pair well with salsa or sour cream for extra cooling contrast to the jalapeño heat.
Baked vs Deep-Fried Croquettes
Baked croquettes are the healthier option and let you cook larger batches at once. They won’t be as crisp as deep-fried croquettes, but brushing them with oil and turning halfway through yields a satisfying crunch.
Deep-fried croquettes deliver the crispiest, most golden exterior and a soft, cheesy interior. Fry in small batches so the oil temperature stays steady and the croquettes cook evenly.
Recipe Card
Jalapeno Mashed Potato Croquettes
Ingredients
- 1 cup mashed potatoes (about 220 g)
- 2/3 cup grated cheese (Cheddar, Parmesan)
- 1/4 cup sliced jalapeños
- 1/2 tsp salt (optional)
- 1 egg, beaten
- 1 cup Panko breadcrumbs
- 1 tbsp sweet paprika
- 1 tsp thyme
- 3–4 cups sunflower oil (for frying) or oil for brushing (for baking)
Instructions
- Combine mashed potatoes and grated cheese in a bowl. Taste and season with salt and pepper if needed.
- Place a jalapeño slice in the center of a portion of the potato mixture. Shape into a compact croquette and roll into a ball.
- Mix breadcrumbs with paprika and thyme. Beat the egg in a separate bowl.
- Dip each croquette into the egg, coat with breadcrumbs, then repeat the egg and breadcrumb step to double-coat.
- To fry: heat oil to 175–180°C (350–360°F) and fry croquettes in batches until golden. Drain on paper towels.
- To bake: preheat oven to 200°C (400°F), arrange croquettes on a lined tray, brush with oil and bake 10–15 minutes, turning once.
Notes
Double-coating helps prevent croquettes from bursting during frying. Panko breadcrumbs give a light, extra-crispy texture.
Nutrition (per croquette, approximate)
Calories: 99 kcal; Carbs: 8 g; Protein: 3 g; Fat: 5 g. Values are estimates and may vary with ingredients and portion sizes.
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