Description
Cheesy Potato Croquettes
Ingredients:
2 cups mashed potatoes (cooled)
1 cup shredded mozzarella cheese
1/2 cup grated parmesan cheese
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp black pepper
1/4 tsp salt
1 egg
1 cup breadcrumbs
1/2 cup all-purpose flour
1/2 cup milk
Vegetable oil for frying
Fresh parsley for garnish
Instructions:
1. Prepare the Mixture:
In a large bowl, combine the mashed potatoes, mozzarella cheese, parmesan cheese, garlic powder, onion powder, salt, and black pepper. Mix well.
2. Shape the Croquettes:
Take small portions of the mixture and roll them into bite-sized balls or cylinder shapes. Set aside.
3. Set Up the Breading Station:
Place flour in one bowl, whisked egg mixed with milk in another, and breadcrumbs in a third bowl.
4. Bread the Croquettes:
Roll each croquette in flour, then dip into the egg mixture, and finally coat with breadcrumbs. Repeat until all are coated.
5. Fry the Croquettes:
Heat vegetable oil in a deep skillet or saucepan over medium heat. Fry the croquettes in batches until golden brown and crispy, about 2-3 minutes per batch. Drain on paper towels.
6. Garnish and Serve:
Drizzle with your favorite sauce (e.g., garlic aioli or ranch) and garnish with freshly chopped parsley. Serve warm and enjoy!
Step-by-Step Guide
Follow these detailed steps for perfect croquettes every time. First, ensure your mashed potatoes are completely cooled; warm potatoes will make the mixture too sticky. Combine all filling ingredients thoroughly. When shaping, aim for uniform 1.5-inch balls or small cylinders for even cooking. For the breading station, use one hand for dry ingredients (flour, breadcrumbs) and the other for the wet egg wash to avoid clumpy fingers. When frying, maintain oil temperature between 350-375°F (175-190°C). Test with a small bread cube—it should sizzle gently. Do not overcrowd the pan, as this lowers the oil temperature and leads to greasy results. Fry in batches, keeping cooked croquettes warm in a 200°F (95°C) oven.
Serving Suggestions
These versatile croquettes are fantastic as an appetizer, side dish, or snack. Serve them on a platter with small bowls of garlic aioli, spicy marinara, or a creamy ranch dip. For a heartier meal, pair them with a crisp green salad or roasted vegetables. They also make a brilliant addition to a brunch spread alongside eggs and bacon. For a fun twist, insert a small cube of mozzarella in the center of each croquette before breading for an extra-cheesy pull.
How-to Summary
In short: 1) Mix cooled mashed potatoes with cheeses and seasonings. 2) Shape into small balls or logs. 3) Dredge each in flour, dip in egg wash, then coat in breadcrumbs. 4) Fry in hot oil (350-375°F) until golden and crispy. 5) Drain on paper towels and serve immediately with dips and garnish.
Frequently Asked Questions
Can I bake these croquettes instead of frying? Yes. Arrange breaded croquettes on a parchment-lined baking sheet, lightly spray with oil, and bake at 425°F (220°C) for 20-25 minutes, flipping halfway, until golden.
Can I prepare them ahead of time? Absolutely. You can shape and bread the croquettes, then store them in a single layer on a tray in the refrigerator for up to 24 hours before frying.
Can I use a different cheese? Certainly. Cheddar, Gouda, or Fontina work well. For best results, use a good-melting cheese combined with a hard, flavorful cheese like Parmesan.
Why did my croquettes fall apart in the oil? This usually means the oil wasn’t hot enough, or the croquettes were not compacted firmly enough when shaping. Ensure proper oil temperature and a firm roll.
Can I freeze them? Yes. Freeze unbreaded or breaded croquettes solid on a tray, then transfer to a freezer bag. Fry directly from frozen, adding a few extra minutes to the cooking time.
Common Mistakes to Avoid
- Using warm mashed potatoes, which creates a sticky, unmanageable mixture.
- Overcrowding the frying pan, which causes the oil temperature to drop and results in oily, soggy croquettes.
- Not compacting the mixture firmly when shaping, leading to breakage during frying.
- Inconsistent sizing, which causes some croquettes to be undercooked while others overcook.
- Skipping the flour step in the breading station; the flour helps the egg wash adhere, creating a crucial seal.
Conclusion
These Cheesy Potato Croquettes are a surefire crowd-pleaser, transforming simple leftovers into a crispy, golden delight. Mastering the technique of proper breading and frying ensures a perfect texture every time. With the make-ahead and baking options provided, they are a versatile recipe suited for any occasion. Serve them hot with your favorite dips and enjoy the delicious, cheesy reward of your efforts.