Dessert

Cheese Stuffed Croquettes Recipe

BySana Jeannette March 16, 2026March 16, 2026

Introduction

Cheese Stuffed Croquettes are golden, crispy bites filled with gooey string cheese, wrapped in a creamy potato mixture. They make a perfect appetizer or snack that’s sure to impress with every crunchy, melty mouthful.

The image shows ten golden-brown crispy fried balls arranged closely in a single layer inside a round black cast iron skillet. Each ball has a rough, crunchy texture with small bits of green herbs and yellow garlic sprinkled on top. The skillet sits on a wooden cutting board with a checkered pattern. A white marbled texture is visible around the edges of the image. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 lbs golden potatoes
½ cup corn starch

3 teaspoons coarse salt
1 teaspoon black pepper

3 teaspoons fresh chopped dill
10 string cheese sticks, cut into ¼-inch pieces

3 eggs, beaten
1 cup all-purpose flour
2 cups panko breadcrumbs

Oil for deep frying

Instructions

Step 1: Peel and chunk the potatoes. Cook them in salted water for 15-20 minutes until tender. Drain well and mash until smooth.
Step 2: In the mashed potatoes, mix in the corn starch, salt, black pepper, and fresh chopped dill until well combined. Let the mixture cool to room temperature.

Step 3: Take a portion of the potato mixture and wrap it around a piece of string cheese, sealing completely to form smooth balls.
Step 4: Prepare your dredging station by placing flour, beaten eggs, and panko breadcrumbs in separate shallow dishes.
Step 5: Bread each croquette by coating it first in flour, then dipping in beaten eggs, and finally covering thoroughly with panko breadcrumbs. Allow them to rest for 5-10 minutes to help the coating set.

Step 6: Heat oil in a deep fryer or heavy pot to 350-375°F (175-190°C). Fry the croquettes in batches for 2-3 minutes, or until golden brown and crispy.
Step 7: Remove the croquettes with a slotted spoon and drain on paper towels. Serve immediately while hot and enjoy their crispy exterior and melty cheese center.

Tips & Variations

For extra flavor, add a pinch of smoked paprika or garlic powder to the potato mixture before forming the croquettes.

Swap dill for fresh parsley or chives if preferred.
Use mozzarella or another mild melting cheese instead of string cheese for variety.
Make sure the oil temperature stays consistent to avoid greasy croquettes.

Storage

Store leftover croquettes in an airtight container in the refrigerator for up to 2 days. Reheat in a hot oven or air fryer to restore their crispiness. Avoid microwaving, which can make them soggy.

How to Serve

The image shows a silver foil tray filled with small round balls coated evenly in light beige breadcrumbs. Each ball has a slightly rough texture from the coating and appears to contain some green herbs inside, visible beneath the crumb layer. The balls are resting on a thick base layer of the same breadcrumbs, covering the bottom of the tray. The tray is placed on a white marbled surface with a blurred background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I bake the croquettes instead of frying?

Yes, you can bake them at 400°F (200°C) for about 20-25 minutes, flipping halfway through. Baking results in a less crispy exterior but is a healthier alternative.