Loaded Potato Croquettes
Ree’s potato croquettes are the perfect way to use up leftover mashed potatoes. They make a delicious appetizer or side dish.
Equipment
- 1 High-sided Skillet For deep frying.
- 1 Deep-Fry Thermometer Essential for maintaining precise oil temperature.
- 3 Shallow Dishes or Bowls For setting up the breading station.
- 1 2-Tablespoon Scoop For uniform croquette sizing.
- 1 Slotted Spoon or Spider For safe removal of croquettes from hot oil.
Ingredients
Main
- Vegetable oil for frying
- 1 cup leftover mashed potatoes
- 1/2 cup grated Cheddar
- 1/2 cup finely diced ham
- 1 scallion thinly sliced
- 1/2 cup all-purpose flour
- 1/2 teaspoon kosher salt plus more for sprinkling
- 1/2 teaspoon freshly ground black pepper
- 2 large eggs beaten
- 2/3 cup panko breadcrumbs
- Chopped fresh parsley or chives for serving
Instructions
- Heat 2 inches of vegetable oil in a high-sided skillet to 350 degrees F.
- Meanwhile, add the mashed potatoes, Cheddar, ham and scallion to a bowl and stir to combine. Set aside.
- Mix the flour with the salt and pepper in a shallow dish. Place the beaten eggs in a second dish, then the panko breadcrumbs in a third dish. Add a couple tablespoons of water to the eggs and mix to combine.
- Using a 2-tablespoon scoop, scoop the potato mixture into your hand and form into a disc about 1 inch thick. Set onto a pan or plate and continue with the remaining mix.
- Bread the discs by dredging them first in the flour, tapping off the excess. Next, dunk them in the eggs and finally cover them in the breadcrumbs.
- Fry the croquettes in the hot oil, in batches if necessary depending on the size of your skillet, until golden and crisp, 1 to 2 minutes per side. Remove to a paper towel-lined plate, sprinkle with salt and garnish with fresh parsley or chives. Serve hot.
Notes
Mastering deep-frying is key: maintain the oil temperature precisely at 350°F. Too low, and your croquettes will absorb excess oil and become greasy; too high, and they'll brown too quickly on the outside while remaining cold or undercooked within. Ensure your mashed potato mixture is well-chilled and firm before shaping, as this greatly aids in handling and prevents them from falling apart during breading and frying. For an extra layer of flavor and texture, consider incorporating a pinch of smoked paprika or a dash of hot sauce into the potato mixture. Serve with a creamy dipping sauce, such as a chive aioli or a spicy ranch, to elevate the dish.