Cheesy Potato Croquettes

These cheesy potato croquettes are inspired by cacio e pepe, loaded with crispy pancetta, creamy potatoes, melty mozzarella, and a rich black-peppery cacio e pepe sauce. Each croquette is crisp and golden on the outside with a molten, cheesy center inside.

Ingredients · Servings 10

6 medium potatoes (peeled and chopped into quarters)
8 oz pancetta (diced small)
16 oz mozzarella cheese (shredded)
1 jar cacio e pepe sauce (I used Carbone's)
1 egg
60 g all purpose flour
1/3 cup water (adjust as needed for consistency)
2 cup panko breadcrumbs

Method

Place the chopped potatoes in a large pot and cover with cold water. Bring to a boil and cook until fork-tender. Drain well, then mash until smooth. Set aside and allow excess steam to escape so the mixture isn’t too wet.
Add the diced pancetta to a cold skillet and turn the heat to medium. Cooking pancetta this way allows the fat to slowly render, resulting in evenly crisp pieces without burning. Cook until golden and crispy, then transfer to a paper towel-lined plate to drain excess fat.
To the mashed potatoes, add ½ jar of the cacio e pepe sauce, the cooked pancetta, and ⅓ of the shredded mozzarella. Mix until fully combined and evenly distributed.
Scoop portions of the potato mixture into your hands and flatten slightly. Add extra shredded mozzarella to the center, then shape into circular puck-shaped croquettes.
Place them on a parchment-lined tray and freeze for 15 minutes. This step helps the croquettes firm up and prevents them from falling apart during frying.
In a bowl, whisk together the egg, flour, and water until smooth. Adjust the water as needed — the batter should be fluid enough to coat easily but thick enough to cling, similar to a light pancake batter.
Dip each chilled croquette into the wet batter, letting excess drip off, then coat evenly in panko breadcrumbs.
Heat oil in a deep pot to 350°F (175°C).Fry the croquettes in batches, turning occasionally, until golden brown on all sides. Do not overcrowd the pot — frying too many at once lowers the oil temperature, causing the cheese to melt and leak before the exterior becomes crisp.
Remove the croquettes and transfer to a paper towel-lined tray to drain excess oil.
Garnish with chopped parsley (optional) and serve hot with the remaining cacio e pepe sauce warmed on the side for dipping.

Why You’ll Love This Recipe

Cacio e pepe, but crispy – All the bold, peppery, cheesy flavors you love, transformed into a crunchy croquette.
Ultra cheesy center – Mozzarella stuffed inside melts beautifully for the perfect cheese pull.
Crispy outside, creamy inside – Freezing briefly before frying helps the croquettes hold their shape while staying soft and rich inside.
Great for entertaining – These feel elevated but are surprisingly straightforward to make.
Perfect dipping situation – Served with extra cacio e pepe sauce for maximum flavor.

When to Serve These

Cheesy potato croquettes are incredibly versatile and work well as:

A party or holiday appetizer
A game-day snack

They’re also great for make-ahead entertaining since you can shape them in advance and fry just before serving.

Potatoes: Create a creamy, sturdy base that holds everything together without feeling heavy.
Pancetta: Adds saltiness and depth; cooking it slowly renders fat and crisps it evenly.
Mozzarella: Melts smoothly and gives that classic cheese pull without overpowering the sauce.
Cacio e Pepe Sauce: Brings concentrated peppery, cheesy flavor without needing to build the sauce from scratch.
Panko Breadcrumbs: Provide a light, airy crunch compared to regular breadcrumbs.

Make-Ahead & Storage Tips

Make ahead: Shape and bread the croquettes, then refrigerate for up to 24 hours before frying.
Freeze: Croquettes can be frozen fully breaded; fry directly from frozen, adding 1–2 minutes to cook time.
Reheating: Reheat in the oven or air fryer to maintain crispness (avoid microwaving).