Description
Make crispy, golden potato croquettes using your leftover mashed potatoes, featuring a creamy, cheesy interior perfect for an appetizer or side dish.
Ingredients
Scale
- 3 cups leftover mashed potatoes (cold)
- 1 large egg, lightly beaten
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup grated Parmesan cheese
- 1/4 cup finely chopped chives (optional)
- 2 large eggs, beaten (for dredging)
- 1 1/2 cups panko breadcrumbs
- Vegetable oil, for frying
Instructions
- In a large bowl, combine the cold mashed potatoes, 1 beaten egg, flour, salt, pepper, Parmesan cheese, and chives. Mix gently until just combined; do not overmix.
- Scoop about 2 tablespoons of the potato mixture and roll it into a small log or ball shape, about 2 inches long. Place the formed croquettes on a baking sheet lined with parchment paper.
- Set up a standard breading station: place the flour in one shallow dish, the 2 beaten eggs in a second dish, and the panko breadcrumbs in a third dish.
- Dredge each potato croquette first in the flour, shaking off excess. Then dip it completely in the beaten egg. Finally, roll it thoroughly in the panko breadcrumbs, pressing lightly so the crumbs adhere well.
- Chill the breaded croquettes in the refrigerator for at least 30 minutes. This helps them hold their shape during frying.
- Pour vegetable oil into a deep, heavy-bottomed pot or deep fryer to a depth of about 2 inches. Heat the oil to 350 degrees F (175 degrees C). Use a thermometer to monitor the temperature.
- Working in batches, carefully lower the chilled croquettes into the hot oil. Do not overcrowd the pot.
- Fry for 3 to 4 minutes, turning occasionally, until they are deep golden brown and crispy on all sides.
- Remove the croquettes with a slotted spoon and place them on a wire rack set over a paper towel-lined plate to drain excess oil.
- Serve immediately while hot.
Notes
- If you do not have leftover mashed potatoes, make a simple batch of mashed potatoes and allow them to cool completely before mixing.
- For extra flavor, add 1/4 cup of finely diced cooked ham or shredded mozzarella cheese to the potato mixture.
- If you prefer a baked version, spray the breaded croquettes lightly with cooking spray and bake at 400 degrees F (200 degrees C) for 15 to 20 minutes, flipping halfway, until golden.
- Prep Time: 20 min
- Cook Time: 10 min
- Category: Appetizer
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 3 croquettes
- Calories: 280
- Sugar: 2
- Sodium: 450
- Fat: 15
- Saturated Fat: 4
- Unsaturated Fat: 11
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 2
- Protein: 8
- Cholesterol: 65