Funeral Potatoes Croquettes Air Fryer

My sister brought a casserole dish of funeral potatoes to a church potluck years ago, and I watched people gravitate toward it like moths to a flame. The creamy, cheesy combination was undeniably addictive, but I kept thinking about how to make it less heavy, something you could actually eat more than one bite of without feeling weighed down. That's when I started experimenting with transforming those flavors into crispy little croquettes, and the air fryer became my secret weapon for getting them golden and crunchy without deep frying.

I made these for my book club last month, and someone joked that they'd never say goodbye to something this good. That's when I realized these croquettes had crossed from being a fun kitchen experiment into something people actually crave and ask for. My friend Sarah even requested the recipe before she left, which was the highest compliment I could have asked for.

Ingredients

• Russet potatoes (3 cups cooked and mashed): The starch content makes them creamy when cooked, and cooling them first prevents the mixture from becoming gluey or overmixed.
• Cheddar cheese (1 cup shredded): This is what gives them that signature funeral potato flavor, so don't skimp or substitute with a mild variety that'll disappear.
• Sour cream (1/2 cup): It's the binding agent that keeps everything cohesive while adding richness and tang that balances the cheese.
• Green onions (1/4 cup finely chopped): They add brightness and a subtle onion flavor without overpowering the potato base.
• Garlic powder and onion powder (1/2 teaspoon each): These seasons amplify the savory notes and deepen the overall flavor profile.
• Kosher salt and black pepper (1/2 teaspoon and 1/4 teaspoon): Start with these amounts and taste as you go, since the cheese already brings saltiness to the party.
• Cornflakes or panko breadcrumbs (1 cup crushed): Cornflakes give a lighter, more delicate crunch, while panko creates a more substantial crust; choose based on your texture preference.
• Eggs and milk (2 eggs plus 2 tablespoons milk): This is your egg wash binder that makes the coating stick without sliding off during cooking.

Instructions

Mix Your Base:

In a large bowl, combine the mashed potatoes with cheese, sour cream, green onions, and all the seasonings, stirring until everything is evenly distributed and smooth. Be gentle though, because overmixing develops the potato starch and turns your mixture into something closer to glue than a pleasant croquette.

Shape the Mixture:

Scoop about 2 tablespoons of the potato mixture and shape it into a small cylinder or ball, then place it on a parchment-lined baking sheet. The cooler your hands, the easier this process goes, so feel free to rinse them in cold water between batches.

Prepare Your Coating Station:

Whisk together eggs and milk in one shallow bowl, and pour your crushed cornflakes or breadcrumbs into another, arranging them so your dominant hand stays dry for easier dipping. This assembly-line approach keeps you from turning your kitchen into a breadcrumb explosion.

Coat Each Croquette:

Dip each shaped croquette into the egg mixture, letting excess drip off, then roll it in the cornflakes until completely covered on all sides. You'll notice some coating sticks better than others, which is completely normal and actually adds to the rustic charm.

Preheat Your Air Fryer:

Set your air fryer to 390°F and let it run for about 3 minutes so it reaches the proper temperature before your croquettes hit the basket. A properly preheated air fryer is the difference between golden-brown and pale disappointment.

Arrange and Spray:

Arrange the croquettes in a single layer in your air fryer basket with space between each one, then give them a light spray of oil on all sides. Don't skip the spray; it's what transforms them from steamed to genuinely crispy.

Air Fry Until Golden:

Cook at 390°F for 8 to 10 minutes, shaking the basket or flipping them halfway through, until they're deep golden brown and the coating feels crisp. If you're cooking a large batch, work in two rounds rather than overcrowding, which steams them instead of crisping them.

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There's something almost therapeutic about watching these croquettes turn golden in the air fryer through that little window, knowing that in just minutes you'll have something warm and crispy and completely homemade. That moment when you pull the basket out and see them perfectly browned is when cooking stops feeling like a chore and starts feeling like a small victory.

Why These Beat a Casserole Dish

Traditional funeral potatoes are wonderful, but they're commitment food. You make a big dish, serve a crowd, and deal with leftovers that seem to multiply in your fridge. These croquettes give you all the flavor without the obligation, and they're actually better for casual entertaining because you can grab one or two without feeling like you're dismantling someone's carefully constructed casserole.

Storage and Reheating

Once cooled, these croquettes keep beautifully in an airtight container in the refrigerator for up to three days, and they reheat perfectly in the air fryer at 350°F for about 4 minutes. You can also freeze them after coating but before cooking, which means you can air fry them straight from the freezer with just an extra minute or two of cooking time.

Making Them Your Own

The beautiful thing about this recipe is how forgiving it is to tweaks and personal flavor adjustments. A pinch of smoked paprika adds depth, fresh chives bring brightness, or a tiny bit of crispy bacon would be absolutely welcome, so don't hesitate to experiment once you've made them the classic way.

• Try mixing half sour cream and half Greek yogurt for a lighter version that still tastes indulgent.
• Swap panko for cornflakes if you want something more delicate, or crush some crackers for a different texture entirely.
• Make extra and freeze them uncooked, so you always have a quick snack or side dish ready when you need it.

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These croquettes prove that you don't need a casserole dish or a full kitchen setup to create something that brings people joy. They're proof that sometimes the best recipes are the ones that take something beloved and make it feel fresh and new.

Kitchen Guide

→ What potatoes work best for these croquettes?

Russet potatoes are ideal due to their starchy texture, which yields a fluffy interior perfect for shaping and crisping.

→ Can I use a different coating instead of cornflakes?

Yes, panko breadcrumbs are a great alternative, providing a similarly crunchy texture when air fried.

→ How do I ensure croquettes stay crispy after cooking?

Let croquettes rest briefly after air frying to firm up and serve promptly. Light oil spray before cooking aids crispiness.

→ Is it possible to prepare croquettes ahead of time?

Yes, form and coat croquettes in advance, then refrigerate or freeze before air frying fresh for best texture.

→ What dips complement these croquettes well?

Ranch dressing, spicy ketchup, or creamy sauces complement the cheesy and savory flavors perfectly.