Cilantro & Cotija Cheese Idaho® Potato Croquettes


  • 2 large Idaho® potatoes, peeled, cut into large even sized chunks
  • 2 eggs
  • 1 ½ cup Cotija cheese, grated
  • 2 tablespoons cilantro, finely chopped
  • ½ cup all purpose flour
  • ½ cup bread crumbs
  • salt to taste
  • oil for frying


  1. Boil potatoes in salted water until extra tender, usually 10-15 minutes. Use a fork to pierce the potato easily, to tell when it’s done.
  2. Mash them until obtaining a soft puree.
  3. Add 1 egg and mix until well combined.
  4. Add Cotija cheese and cilantro and mix well.
  5. Form golf ball size croquettes.
  6. Create an assembly line with three bowls holding the flour, 1 beaten egg and bread crumbs.
  7. Roll the croquettes into the flour, then the egg and lastly the breadcrumbs.
  8. After croquettes are well coated, fry them until golden brown about 3 minutes each turning around for an even frying.
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Yield: 15 golf ball size croquettes

Melissa Bailey
Food Blogger
Hungry Food Love

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