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Mashed Potato Croquettes

Mashed Potato Croquettes recipe
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Mashed Potato Croquettes are a good way to use leftover mashed potatoes.

Ingredients

4 cups mashed potatoes
1 cup shredded Cheddar cheese
5 green onions, thinly sliced
2 eggs
1/2 cup all-purpose flour
1 cup Italian panko breadcrumbs (or flavor of choice)

Instructions

Stovetop

  1. Mix the mashed potatoes, cheese and green onion together in a bowl.
  2. Using about two heaping tablespoons of dough, roll into balls. Place on wax paper.
  3. Beat together the eggs in one bowl.
  4. Add the flour to another bowl and the panko to a third bowl.
  5. One by one, dip each mashed potato croquette into the flour, then into the egg and finally coat with the panko breadcrumbs.
  6. Pour neutral oil, such as avocado oil, into a Dutch oven to a 2-inch depth. Attach a deep-fry thermometer to the side. Heat over medium-high heat until the oil reaches 350 degrees F. Meanwhile, line a baking sheet with paper towels and place a wire rack over the paper towels.
  1. Reduce the heat slightly to maintain an oil temperature of 350 degrees F. Fry croquettes in batches of 6 until golden brown, 3 to 4 minutes. Use a slotted spoon or spider to remove the croquettes from the oil. Hold them over the pot for a few seconds to drain off excess oil, then place on the rack.
  2. Repeat with the remaining croquettes, adjusting the heat as needed to maintain an oil temperature of 350 degrees F.
  3. Let croquettes cool at least 5 minutes before eating.

Air Fryer

  1. Mix the mashed potatoes, cheese and green onion together in a bowl.
  2. Using about two heaping tablespoons of dough, roll into balls. Place on wax paper.
  3. Beat together the eggs in one bowl.
  4. Add the flour to another bowl and the panko to a third bowl.
  5. One by one, dip each mashed potato croquette into the flour, then into the egg and finally coat with the panko breadcrumbs.
  6. Heat the air fryer to 375 degrees F.
  7. Spray the air fryer basket and the croquettes with oil.
  8. Place the croquettes in an even layer without touching. You will need to cook them in batches.
  9. Spray the tops of the croquettes with a little more oil.
  10. Cook for 10 to 15 minutes until golden brown and crispy, carefully turning them halfway through cooking.

Notes

Make ahead: The croquettes can be formed and breaded up to 24 hours in advance and refrigerated on a sheet pan loosely covered in plastic wrap.

Storage: The croquettes are best eaten the day they are made.

 

Photo credit: (c) Can Stock Photo / badmanproduction

Find it online: https://simplygreatrecipes.com/mashed-potato-croquettes/

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