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Lastly, because these croquettes are so starchy and rich, they need a decent amount of salt to bring out their flavor. Pour vegetable oil into a medium skillet to measure ½” (about 2 cups) and heat over medium-high until a pinch of breadcrumbs bubbles immediately when added. Mashed potatoes and caramelized onions form the base of these croquettes, which are rolled in breadcrumbs and fried until crisp and golden brown. Remove potato mixture from fridge and roll tablespoon sized scoops of potato into balls. Two minute garlic aioli dipping sauce takes this over the top! As for serving, they’re perfect for dipping into creamy sauces like garlic aioli — but just as delicious eaten all on their own. Finely grate 1 ounce Parmesan cheese (about 1/2 cup) and place in a large bowl. To prevent your croquettes from bursting open during frying, read these tips before getting started. Porion the croquettes. I also put them in the freezer for 15 minutes instead of chilling for 2 hours. How would you rate Mashed Potato Croquettes? Working in batches, fry, turning often, until golden brown and crisp, 3–4 minutes. As the croquettes are cooling, finely chop until you have 1 tablespoon fresh chives. Shape potato mixture into egg-sized rounds. Working with one croquette at a time, gently roll in the flour, then dip in the egg mixture, then roll in the breadcrumbs to evenly coat. Reduce the heat slightly to maintain an oil temperature of 350ºF. Then dredge in the breadcrumbs. I doubled the cheese (used 1/2 cup each of parm & romano). Our recipe uses three tablespoons, which is just enough to help hold them together. Preheat the oven to 375 degrees F. Combine the mashed potatoes, eggs, buttermilk, chives, cheese, bacon, salt and pepper and mix thoroughly. Very nice alternate potato side dish! Served with cranberry sauce and turkey gravy for dipping, they are a great second round for you and your holiday guests to … Dip potato balls in egg, then roll in breadcrumbs. Place the remaining 3 large eggs in a second shallow bowl or pie plate and whisk until smooth. ... crumbs to hold croquettes together. Made with cold mashed potatoes, eggs, cheese, and breadcrumbs, these croquettes are the perfect way to breathe new life into your leftover potatoes. Try these crispy/creamy turkey and mashed potato croquettes. Great choice for leftover mashed potatoes! Fill with cheese. If you don't have leftover mashed potatoes, boil 1 kg potatoes (about 2 lbs), rice them and place them in the refrigerator to cool … Fry croquettes in batches of 6 until golden brown, 3 to 4 minutes. Place the croquette into the heated pan and cook, turning as needed, until browned on both sides. Place the remaining 1/2 cup all-purpose flour in a large shallow bowl or pie dish. Remove the browned potato croquette to paper towelling to drain. Recipes you want to make. Shape each portion into a ball and place onto a baking sheet. Let croquettes cool at least 5 minutes. Simmer the potatoes in lightly salted water for 15 minutes, or until tender. Your oil temp was vague--I found 325* to work well. plus 3 tablespoons all-purpose flour, divided, 1/2 teaspoon kosher salt, plus more for serving. Heat over medium-high heat until the oil reaches 350ºF. Using 2 tablespoons or a small ice cream scoop form into balls then flatten slightly. Working with one ball of filling at a time, place a cheese cube in the center and shape the potato mixture so it completely encloses the cheese. Mount Joy is in Lancaster County, PA. Prep and cook times are approximate. Drain on paper towels. Hold them over the pot for a few seconds to drain off excess oil, then place on the rack. Mix in the egg. Our recipe is close to this one, except for the Parmesan cheese and the chives, which we omit. Stir with a rubber spatula or wooden spoon until no lumps of flour remain. Combine mashed potatoes, Parmesan, bacon, 1 tablespoon parsley, 1 egg, 2 tablespoons flour, salt and pepper. Fry the croquettes. Mashed Potato Croquettes, made with mashed potatoes, ham, cheddar cheese and ranch seasoning, are the perfect way to give new life to Thanksgiving leftovers. Add 3 cups cold mashed potatoes, 1 large egg, 3 tablespoons of the all-purpose flour, 1/2 teaspoon kosher salt, and 1/2 teaspoon black pepper. In a large bowl, add 3 cups chilled mashed potatoes, 2 beaten eggs, ½ cup grated Parmesan, 2 tablespoons all-purpose flour, 2 tablespoons bread crumbs, 2 teaspoons freshly chopped parsley, 2 teaspoons chopped chives, 1 teaspoon salt and 1 teaspoon freshly ground black pepper; mix with hands until well-combined. Meanwhile, line a baking sheet with paper towels and place a wire rack over the paper towels. Use your fingers to remove the potato skins. Fry patties, flipping to fry … Here's how to make the best mashed potato croquettes. They are crispy on the outside and smooth and creamy on the inside with so much awesome Ranch flavor. 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. Fried Mashed Potato Croquettes Fried Mashed Potato Croquettes Rating: Unrated 0 Ratings 5 star values: 0 4 star values: 0 3 star values: 0 2 star values: 1 star values: 0 Be the first to … All rights reserved. I got this recipe from the Mount Joy Mennonite Church cookbook. This recipe has an infinite number of variations you can try. I made half a batch, but kept the full amount of chives and parmesan--and if I make it again I'll double the parm and chives. Ad Choices. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. Instead, we make a very dry version of Picadillo (ground beef with sofrito); scoop it into a tight ball; and cover it with the mashed potatoes before preparing them for frying. Use cold leftover mashed potatoes straight out of the fridge. In a medium bowl with a fork combine well mashed potatoes, beaten egg, parsley, bread crumbs and chopped onion if desired. Place the potato mixture in the refrigerator and thoroughly chill. Mashed Potato Croquettes Potato croquettes are one of those fried delicacies that inspire fear in the heart of the home cook — they seem fussy and best left to … Potato Croquettes These Potato Croquettes are essentially breaded and deep-fried mashed potatoes; like fancy, adult tatter tots! Taking approximately a 1/4 cup (more or less) at … I used a small melon baller to form the croquettes--who cares if they're round? Using warm mashed potatoes will result in a mixture that’s too loose to work with, so it’s important to use cold mashed potatoes to prevent them from falling apart. Crispy yet creamy, potatoes might be better as leftovers. Beat eggs in a bowl; place breadcrumbs in another bowl. Today we have for you Thanksgiving Leftovers with Cheesy Mashed Potato Croquettes. If you’ve got leftover mashed potatoes on hand, you’re already well on your way to golden, cheese-stuffed croquettes. Before you form them into balls, give the mixture a taste and add more salt if needed. Drain on paper towels. Serve these as snacks with a mustard sauce or as sides with a meat and gravy dish. Cheesy Mashed Potato Croquettes #SundaySupper Thanksgiving is long gone up here in Canada but just around the corner in the US. Heat the deep frying oil and set up a cooling station. Make the croquette filling. Bread the croquettes. These shortcuts make them worth doing. Roll into walnut-size balls; chill until cold, at least 2 hours. Prepare bread crumbs and beaten egg into a separate bowl. Melt butter in pan. Dip each potato round into the egg then roll it onto the bread crumbs. Repeat with the remaining croquettes, adjusting the heat as needed to maintain an oil temperature of 350ºF. Add 3 cups cold mashed potatoes, 1 large egg, 3 tablespoons of the all-purpose flour, 1/2 teaspoon kosher salt, and 1/2 teaspoon black pepper. Ingredient Checklist 4 cups mashed potatoes 2 eggs Pour oil 1/2 inch deep in a large, heavy skillet. Mashed Potato Croquettes are the stuff from which dreams are made. Roll the ball between your hands until smooth, then return to the baking sheet. Cook the potatoes with the skin on for 30 minutes then allow the potatoes to cool to the touch. After all potato rounds are breaded already, heat oil in a skillet. These Cheesy Potato Croquettes have all the goodness of mashed potatoes, plus they’re stuffed with gruyère, one of my favorite cheeses. Bon Appétit may earn a portion of sales from products that are purchased through our site as part of our Affiliate Partnerships with retailers. Got a tip, kitchen tour, or other story our readers should see? Cut 8 ounces sharp cheddar cheese into 18 (about 1/2-inch) cubes. Use of this site constitutes acceptance of our User Agreement (updated as of 1/1/21) and Privacy Policy and Cookie Statement (updated as of 1/1/21) and Your California Privacy Rights. Cooking advice that works. To revisit this article, visit My Profile, then View saved stories. Potato croquettes make a strong case for proving that potatoes might just be better as leftovers. We have a very similar recipe. The other ingredients for Loaded Crispy Baked Potato Croquettes are eggs, buttermilk, chopped fresh chives, grated cheddar cheese, bacon, kosher salt, ground black pepper, crushed Ritz crackers, and butter. © 2021 Condé Nast. What People Want from a Healer in the Midst of a Pandemic, A Middle School Math Teacher Planning Lessons and Lunch, The Columbus, OH-based Forager Who's Become a TikTok Star, A Food Justice Advocate and Mother Talks Breastfeeding and Herb Gardens, Bryant Terry's Sautéed Cabbage and Roasted Potatoes, Vivian Howard's Baked Pimento Cheese and Sausage. 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