Air Fryer Potato Croquettes with Cheese and Bacon
Crispy on the outside and creamy on the inside, these potato croquettes are made with mashed potatoes, cheddar cheese, and bacon, cooked in an air fryer for a lighter and quicker version.
Steps
- 1
In a large bowl, combine cold mashed potatoes, shredded cheese, chopped green onions, and bacon bits.
- 2
Mix well until uniform. Add flour and beaten egg, mixing again until the mixture holds together.
- 3
Shape into 6 equal croquettes. Place on a tray and freeze for 10 minutes – this step is essential to prevent them from falling apart during cooking.
- 4
Preheat the air fryer to 200°C (390°F) for about 10 minutes.
- 5
Remove croquettes from the freezer and place them in the air fryer basket in a single layer, leaving space between them for air circulation.
- 6
Cook for 12 minutes at 200°C (390°F), without turning. They will become golden and crispy on the outside, while the inside remains soft and creamy.
- 7
Serve immediately, garnished with fresh parsley or extra green onions, alongside a yogurt-garlic sauce or sour cream.
Shopping list
2 cups cold mashed potatoes, 1 cup grated cheddar cheese, 3 green onions (chopped), 1/4 cup bacon bits, 2 tbsp all-purpose flour, 1 egg
Recipe story
Potato croquettes are a popular dish in Central and Eastern European cuisines, where leftover mashed potatoes were turned into crispy snacks. In Germany, 'Kartoffelpuffer' are pan-fried, while in Poland, 'placki ziemniaczane' are served with sour cream. This air fryer version offers a healthier and faster twist, preserving the traditional texture.
Ingredient Secrets
Onion
Probably originating in Central or West Asia, onions were cultivated in ancient Egypt, where they were considered a symbol of eternity and placed in tombs. In ancient Greece, athletes ate them to balance their blood, and in Rome, they were a staple food for soldiers. During the Middle Ages, onions were believed to protect against arrows and the plague.
Potato
Although today it seems indispensable on the table, the potato was long viewed with suspicion in Europe. Arriving from the Andes in the 16th century, it was considered a diabolical plant, even poisonous, due to its toxic leaves and fruits. It wasn't until the 18th century, thanks to promoters like Antoine-Augustin Parmentier, that the potato became a staple food, saving Europe from famine.
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