Description
Crispy on the outside, soft and cheesy on the inside, these Mashed Potato Croquettes are the perfect way to transform leftover mashed potatoes into a crowd-pleasing appetizer or snack. Easy to make and packed with flavor, these croquettes are sure to become a new favorite in your home!
Ingredients
Scale
- 6 large eggs, divided
- 2 1/2 cups cold mashed potatoes
- 3/4 cup grated Parmesan
- 1/4 cup grated white cheddar
- 2 tablespoons chopped fresh chives
- 1 1/2 tablespoons all-purpose flour
- 2 cups panko breadcrumbs
- Vegetable oil for frying
- Pinch of salt and pepper (to taste)
Instructions
- In a large bowl, combine 2 eggs, mashed potatoes, Parmesan, white cheddar, chives, and flour. Mix until well blended. Add a pinch of salt and pepper, adjusting to taste.
- Roll the potato mixture into 1 ½-inch balls and place them in the fridge to chill for about 2 hours.
- Beat the remaining 4 eggs in a small bowl. In a separate bowl, pour the panko breadcrumbs.
- Heat vegetable oil in a skillet to about 350°F (medium-high heat). The oil should be about 2 inches deep.
- Coat each mashed potato ball in the beaten eggs, then roll in the panko breadcrumbs until fully covered.
- Working in batches, fry the croquettes for 3–4 minutes, turning them to ensure even browning. Fry until golden brown and crispy.
- Drain the croquettes on paper towels and serve immediately with sour cream or your favorite dipping sauce.
Notes
- You can prepare the croquettes ahead of time and refrigerate them until ready to fry.
- To freeze, arrange the croquettes in a single layer and freeze solid, then store them in an airtight container for up to 3 months. Bake frozen croquettes at 375°F for 15-20 minutes.
- Prep Time: 15 minutes (plus 2 hours chilling time)
- Cook Time: 4 minutes per batch