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Potato Croquettes, a great way to use up leftover mashed potatoes.

Potato Croquettes

These are a great way to repurpose and use leftover mashed potatoes. You can use any leftover mashed potatoes that you have or you can even make mashed potatoes just for these croquettes. Just make sure the potatoes are chilled ahead of time, as the cold mashed potatoes hold their shape better, making it easier to coat and fry them.
Course Appetizer, Side Dish, Snack
Cuisine American
Keyword fried, leftovers, mashed potatoes, panko, potatoes, thanksgiving
Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings 16 croquettes
Calories 158 kcal
Author Irvin

Ingredients

  • 2 cups cold mashed potatoes (I like to use this recipe)
  • 2 tablespoons chopped Italian parsley
  • 1/2 cup shredded cheddar cheese 57 g
  • 1/2 cup all-purpose flour 70 g
  • 1 large egg
  • 1/4 teaspoon kosher salt
  • 1 1/2 cups panko bread crumbs 115 g
  • Oil for frying
  • Flaky salt and fresh ground pepper to taste

Instructions

  1. Place the mashed potatoes, parsley and cheese in a large bowl and mix together. Place a rimmed baking sheet or large plate on the table.
    mixed together mashed potatoes, cheese and parsley
  2. Scoop up some of the mashed potatoes mixture (roughly 3 to 4 tablespoons) and roll a 1-inch by 2 1/2-inch oval football shape. Beat the egg and salt together in a medium bowl. Place the flour in another bowl and the panko bread crumbs in a third bowl.

    roll into football shape balls. Beat egg with salt in a bowl. place flour and panko bread crumbs in their own separate bowls.
  3. Roll one of the balls in the flour to coat. Then dunk and roll in the beaten egg. Let any excess egg drip off.

    Roll one ball in the flour to coat, the roll in the beaten egg.
  4. The roll the croquette in the bread crumbs until coated. Place on the baking sheet/plate and repeat with the remaining mashed potato mixture.

    Roll in bread crumbs the move to a baking sheet or plate
  5. Once all the mashed potatoes are coated, pour enough frying oil in a medium sized skillet for it to be 1/2-inch deep. Heat the oil until it reaches 350°F or until a pinch of panko crumbs sizzles and immediately turns brown when dropped in.
  6. Carefully place a batch of croquettes in the hot oil, making sure not to crowd the pan too much. Fry for 45 to 60 seconds on one side, until it starts to get golden brown, then turn the croquette 1/3 the way over, and fry for an additional 45 to 60 second, repeating a third time until the entire croquette is golden brown.
    fry in batches, until golden brown.
  7. Move the fried croquettes to a wire rack placed over a rimmed baking sheet or a plate lined with paper towels. Repeat with the remaining croquettes, waiting for the oil to reheat to the hot temperature between batches.
  8. Sprinkle salt, pepper and parsley to garnish and serve while hot.