If I had a pound for every time someone told me they missed proper croquettes after giving up gluten, I’d have quite a few bags of potatoes by now. These gluten free croquettes prove you can have the crisp, golden coating and creamy centre without a speck of flour. I make them with mashed potatoes, cheese, and a hint of nutmeg, and they come out wonderfully soft on the inside, perfectly crunchy on the outside.
The beauty of mashed potato croquettes
The filling is simple but clever: fluffy mashed potatoes mixed with melted cheese and a touch of butter. The texture mimics the creaminess of a béchamel croquette but without any gluten. They’re also less fussy to prepare, which means I can throw a batch together whenever there’s leftover mash from dinner.
The best part is they work for everyone. Whether you’re avoiding gluten by necessity or choice, these still taste like a proper Spanish comfort food. They sit beautifully alongside air fryer croquettes with serrano ham and béchamel or vegetarian mushroom and cheese croquettes on a mixed platter. And for even more variations, take a peek at 10 best Spanish cheese croquette recipes to make at home.
Why potatoes make great croquettes
Potatoes give these croquettes their soft, pillowy interior. They hold together naturally, which means you don’t need any flour to thicken them. I like using starchy varieties such as Maris Piper or King Edward because they mash smoothly and absorb flavour beautifully.
Once you add melted cheese—cheddar, manchego, or even mozzarella—you get a creamy texture that stretches slightly when warm. It’s that little pull of cheese that makes every bite satisfying.
Ingredients
- 500 g mashed potatoes (warm but not hot)
- 75 g grated cheddar or manchego
- 40 g unsalted butter
- 1 tsp salt
- ½ tsp white pepper
- ¼ tsp nutmeg
- 2 large eggs, beaten
- 120 g gluten free breadcrumbs
- 1 tbsp olive oil
- Oil or spray for cooking (if pan-frying or air frying)
Ingredient notes
Your mash should be smooth and lump-free, but not too loose. If it’s been in the fridge, reheat gently before mixing in the cheese so everything blends properly. A firm mash makes shaping much easier.
For breadcrumbs, I use a gluten-free blend based on corn and rice flour—it crisps well without tasting grainy. You can make your own by blitzing stale gluten-free bread and drying it lightly in the oven.
Equipment needed
You’ll need a large bowl for mixing, a tray for shaping the croquettes, and either a frying pan, oven, or air fryer to cook them. If you’re frying, a slotted spoon makes handling easier. For baking or air frying, parchment paper helps prevent sticking.
I usually keep a shallow dish of flour-free starch, such as rice flour, for dusting my hands when shaping the mixture. It keeps things tidy and helps the croquettes hold their form.
Instructions
Combine the warm mashed potatoes, grated cheese, butter, salt, pepper, and nutmeg in a bowl until smooth. Taste and adjust seasoning if needed. Scoop small portions and shape them into ovals or balls.
Dip each croquette in beaten egg, then roll gently in gluten free breadcrumbs until evenly coated. Chill them for about 30 minutes to firm up. To fry, heat a shallow layer of oil in a pan and cook for 2 to 3 minutes per side until golden.
If baking, brush lightly with olive oil and bake at 200°C for 20 minutes, turning halfway through. For a lighter option, follow the same method as air fryer croquettes with serrano ham and béchamel and cook at 190°C for around 10 minutes.
Getting the texture right
It’s worth chilling the mixture before shaping so it’s easier to handle. Don’t skip the resting time—cold croquettes keep their shape much better in the pan. The key is to use just enough moisture for a creamy filling but not so much that the croquettes collapse.
If your mixture feels too soft, add a touch more cheese or a spoonful of gluten free breadcrumbs. It will firm up without losing creaminess. For a bit of extra richness, you can stir in chopped herbs or a little grated parmesan.
What to serve with gluten free croquettes
These croquettes are versatile. I like serving them with roasted vegetables or a crisp salad dressed in sherry vinaigrette. They also go well as part of a tapas spread, alongside croquettes with spinach, cheese and nutmeg for a vegetarian pairing or crispy chicken croquettes with creamy filling for a bit of protein.
A drizzle of romesco sauce or garlic aioli brightens them beautifully, especially if you’re serving with wine.
Wine and beer pairings
For wine, I like a Verdejo or Godello—fresh, slightly floral whites that balance the richness of the potato and cheese. If you’re serving these as part of a bigger tapas menu, a dry sherry works surprisingly well.
For beer, reach for a light pilsner or a Spanish lager. Both offer just enough fizz and bitterness to cut through the creamy centre and refresh your palate.
Frequently asked questions
Can I make these croquettes dairy-free as well as gluten-free?
Yes, use plant-based butter and vegan cheese. The texture stays similar, though the flavour is milder.
Can I use leftover mashed potatoes?
Absolutely, as long as they’re not too creamy. If they have lots of milk or butter, add a few extra breadcrumbs for structure.
Can I freeze gluten free croquettes?
Yes, freeze them after coating. Cook straight from frozen, adding a minute or two to the cooking time.
What’s the best oil for frying gluten free croquettes?
Sunflower or light olive oil both work well—they crisp evenly and don’t overpower the flavour.
Why did my croquettes fall apart?
The mixture was likely too warm or soft. Chill longer before cooking and make sure they’re coated thoroughly in breadcrumbs.
Tips for success with gluten free croquettes
Keep your hands lightly dusted with rice flour or cornstarch while shaping—it stops sticking and helps you form even shapes. Always chill before frying or baking; this step is non-negotiable for tidy croquettes. If frying, turn them gently using tongs or a spoon, and keep the oil shallow to prevent them from breaking. Once golden, let them rest briefly before serving so the centres firm up slightly.
Recipe variations to try
You can add chopped herbs such as parsley or chives for a fresh lift. A pinch of paprika gives a nice smoky touch. For a more indulgent version, fold in small bits of ham or bacon, inspired by my creamy croquetas de jamón with manchego and béchamel.
If you prefer something lighter, swap the cheese for cooked vegetables like spinach or sweetcorn, similar to vegetarian mushroom and cheese croquettes but completely gluten free.
Storage and reheating tips for homemade croquettes
Keep cooked croquettes in the fridge for up to three days in a sealed container. Reheat them in an oven or air fryer until hot and crisp again. Avoid the microwave—it makes the coating soggy. For batch cooking, freeze them raw on a tray before transferring to bags. They cook straight from frozen with no problem, and you can enjoy them anytime.
Nutrition per serving
These croquettes are a lighter option, rich in potassium from the potatoes and calcium from the cheese. Baking or air frying keeps them lower in fat without losing crunch. For a dairy-free variation, swap in vegan cheese and oat butter for a plant-based take that still satisfies. They’re proof that comfort food can be both gluten free and genuinely delicious.
Gluten free croquettes with cheese and potato mash
Ingredients
- 500 g mashed potatoes warm but not hot
- 75 g cheddar or manchego, grated
- 40 g butter unsalted
- 1 tsp salt
- ½ tsp white pepper
- ¼ tsp Ground nutmeg
- 2 large eggs beaten
- 120 g gluten free breadcrumbs
- 1 tbsp olive oil
- Oil or spray for cooking if pan-frying or air frying
Instructions
- Combine the warm mashed potatoes, grated cheese, butter, salt, pepper, and nutmeg in a bowl until smooth. Taste and adjust seasoning if needed. Scoop small portions and shape them into ovals or balls.
- Dip each croquette in beaten egg, then roll gently in gluten free breadcrumbs until evenly coated. Chill them for about 30 minutes to firm up. To fry, heat a shallow layer of oil in a pan and cook for 2 to 3 minutes per side until golden.
- If baking, brush lightly with olive oil and bake at 200°C for 20 minutes, turning halfway through. For a lighter option, follow the same method as air fryer croquettes with serrano ham and béchamel, and cook at 190°C for around 10 minutes.