Kimchi-Cheddar Potato Crunch Croquettes

Ingredients

Potato centers

• 500 g peeled floury potatoes, cut into 1-inch chunks
• 100 g kimchi, drained, squeezed dry, and finely chopped
• ¾ cup (80 g) shredded cheddar
• 2 scallions (30 g), finely sliced
• 2 tbsp (16 g) cornstarch

Crunch coating

• ¼ cup (30 g) all-purpose flour
• 1 large egg
• 1 tbsp water
• 1 cup (60 g) panko breadcrumbs
• 1 tbsp neutral oil, for brushing all croquettes

Gochujang dip

• ½ cup (115 g) plain Greek yogurt
• 1 tsp (5 g) gochujang paste
• 1 tsp lime juice

Equipment

Air fryer, saucepan, potato masher, three shallow bowls, pastry brush, thermometer

Allergens and ingredient notes: Wheat, milk, egg, soy; kimchi may contain fish or shellfish, and gochujang may contain wheat. Choose vegan kimchi if avoiding fish, and check every label.

Step by step

1. Cover potato chunks with water in a saucepan. Bring to a boil and simmer 12–15 minutes until very tender. Drain thoroughly, return to the warm pan over low heat for 1 minute to steam off moisture, then mash without adding milk or butter. Spread in a shallow bowl and cool 10–15 minutes.
2. Mix in the squeezed, finely chopped kimchi, cheddar, scallions, and cornstarch. Cover and refrigerate 30 minutes until firm enough to shape. Divide into 12 equal portions and form compact short oval logs about 2 inches long; keep them cold while coating.
3. Put flour in one shallow bowl, beaten egg and 1 tbsp water in another, and panko in a third. Roll each croquette lightly in flour, dip in egg wash, then press into panko. Tap away loose crumbs and place on a tray.
4. Preheat the air fryer to 375°F (190°C) according to its manual. Brush the croquettes gently with the listed oil, dividing it evenly. Air-fry 6 at a time in a single layer with gaps for 10–14 minutes, turning at 6 minutes, until golden, the coating is set, and the centers reach 165°F (74°C). Repeat for the remaining 6.
5. Stir yogurt, gochujang, and lime juice together. Rest croquettes 3 minutes, then serve 3 per person with one quarter of the dip.

The Devotti twist: Kimchi brings acidity and a little heat to the fluffy center; chilling and a pressed panko coating make the shape work without deep-frying.

Air-fryer setup and batch notes

Use a dry mash with no added dairy, squeeze kimchi thoroughly, and chill before shaping. Press breadcrumbs firmly so loose flakes do not fly around the basket. Work in smaller batches if 6 croquettes cannot fit with gaps.

Appliances vary: use the listed time as a starting range, check early, leave space for airflow, and follow your model’s manual for preheating and compatible cookware. Use the stated doneness cues and internal temperatures rather than time alone.

Make ahead and storage

Refrigerate cooked croquettes and dip separately within 2 hours for up to 3 days. Reheat croquettes until the centers reach 165°F (74°C). Add dip at serving.