Potato Croquettes

Name: Potato Croquettes
Total time: 300 s
Yield: 4-6 servings
Cuisine: American
Ingredients: 2 cups leftover mashed potatoes; 1 cup (4 oz) shredded cheese (I used habanero cheddar); 1 Scallion diced; 1/2 cup flour; 1/2 tsp salt; 1/2 tsp black pepper; 2 Large eggs, beaten plus 2 Tbsp water; 2/3 cup breadcrumbs (use panko if you want a more crunchy coating)

fenway @Fenway

If you have leftover mashed potatoes consider making croquettes. Or as I call them “fried mashed potatoes “. I made these with just cheese and scallions but you can add a meat if you like. This makes a great side or appetizer.

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Ingredients

5 minutes

4-6 servings

2 cupsleftover mashed potatoes
1 cup (4 oz)shredded cheese (I used habanero cheddar)
1Scallion diced
Dredge Station
1/2 cupflour
1/2 tspsalt
1/2 tspblack pepper
2Large eggs, beaten plus 2 Tbsp water
2/3 cupbreadcrumbs (use panko if you want a more crunchy coating)

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Steps

5 minutes

1

Mix mashed potatoes, cheese, and scallions in a bowl. Form mixture into desired size ball. (If mixture does not easily hold a form refrigerate for a couple of hours). You can also form the potato mixture into logs.
2

Set up dredging station. In bowl 1 mix flour, salt, and pepper. In bowl 2 whisk the eggs and water together. In bowl 3 add the breadcrumbs.
3

Take each formed potato ball and coat with the flour mixture in bowl 1. Shake off excess flour. Next place the potato ball in bowl 2 and cover with the egg wash. I find it is best to use 2 forks to move the potato ball around. Finally put potato ball in bowl 3 and cover with breadcrumbs. Place on a rack. Repeat process for the rest of the potato balls.
4

Fry the potato balls in batches until golden brown. I used my small deep fryer (a great kitchen gadget). I cooked them for 1 minute at 370°F. Remove to a paper towel lined plate to allow any excess oil to be removed.
5

Serve croquettes as is or with your choice of a dipping sauce. Enjoy!

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Cooksnaps

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fenway @Fenway

on July 08, 2023 19:23

“Fenway” passed away on 2/3/2021. For the last year she tried to teach her husband of 42 years how to cook like her. Although I will never be as good of a cook as her she did pass on her passion for cooking. Therefore, I will attempt to carry on her legacy and maintain/update her site. My wife was a Registered Nurse, a licensed deep water aerobics instructor, a mother to our 2 children and a fantastic cook. We grew up in New England but have been fortunate to live all over the US. I am now retired, missing her terribly, but thankful for all the years we had together and all her cooking lessons.