Funeral Potatoes Croquettes Air Fryer (Printer View)

Air-fried cheesy potato croquettes deliver crispy, golden bites with savory flavors and a tender inside.

# Components:

→ Potato Mixture

01 - 3 cups cooked and cooled russet potatoes, mashed
02 - 1 cup shredded cheddar cheese
03 - 1/2 cup sour cream
04 - 1/4 cup finely chopped green onions
05 - 1/2 teaspoon garlic powder
06 - 1/2 teaspoon onion powder
07 - 1/2 teaspoon kosher salt
08 - 1/4 teaspoon ground black pepper

→ Coating

09 - 1 cup finely crushed cornflakes or panko breadcrumbs
10 - 2 large eggs
11 - 2 tablespoons milk
12 - Oil spray for coating

# Method:

01 - In a large bowl, combine mashed potatoes, cheddar cheese, sour cream, green onions, garlic powder, onion powder, salt, and pepper. Mix until well blended and smooth.
02 - Scoop out approximately 2 tablespoons of the mixture and shape into small cylinders or balls. Place on a baking sheet lined with parchment paper. Repeat until all mixture is used.
03 - In a shallow bowl, whisk eggs and milk together. Place crushed cornflakes or breadcrumbs in a separate shallow bowl.
04 - Dip each croquette first into the egg mixture, then roll in the cornflakes or breadcrumbs until fully coated.
05 - Preheat the air fryer to 390°F for 3 minutes.
06 - Arrange croquettes in a single layer in the air fryer basket, leaving space between each. Spray lightly with oil spray.
07 - Air fry for 8-10 minutes, turning halfway through, until golden brown and crisp. Repeat with remaining croquettes if necessary.
08 - Serve hot, garnished with extra green onions if desired. Accompany with ranch, spicy ketchup, or preferred dipping sauce.

# Expert Advice:

01 -
  • They taste like a deconstructed funeral potato casserole but feel light enough to eat without guilt.
  • The air fryer does all the heavy lifting, and cleanup is practically nonexistent compared to dealing with a full casserole dish.
  • You can prep the potato mixture ahead and shape them whenever you're ready, making these perfect for entertaining without last-minute stress.
02 -
  • Don't skip cooling your cooked potatoes before mixing; warm potatoes will make your mixture grainy and difficult to shape properly.
  • The egg wash and breadcrumb coating are non-negotiable for achieving that satisfying crunch that makes these special.
03 -
  • Keep your hands cold and slightly damp when shaping the mixture, and work quickly so the potatoes don't warm up and become sticky.
  • Don't spray too heavily with oil or they'll taste greasy; a light mist is all that's needed to achieve that golden-brown exterior.
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