Prep 15 mins
Cook 10 mins
I made these little croquettes for a Christmas brunch one year with ham and mini frittatas. They were yummy!
- 2 cups potatoes, mashed, leftover, and cold
- 3 large eggs
- 1⁄2 cup cheese, either cheddar (I prefer the latter) or 1⁄2 cup gruyere, cut into small chunks (I prefer the latter)
- 1⁄4 cup scallion, minced
- 1 cup flour
- 1 cup panko breadcrumbs
- 1 tablespoon kosher salt
- 2 teaspoons black pepper
- olive oil (for frying)
- Mix the mashed potatoes with the cheese and scallions. The potatoes that I make typically have sour cream and/or cream cheese. If you prefer the rich flavor please add a little of each to the mixture (if it is not already there in the left overs).
- Roll the potato mixture into 2 inch round balls.
- Mix Flour, Panko Crumbs, salt, and Pepper in a shallow bowl. In another shallow bowl, whisk eggs.
- Roll each potato croquette in the egg mixture and then in the bread crumb mixture to coat evenly. Shake off the excess. I like to use one hand for wet and one hand for dry to avoid washing my hands after every croquette.
- Heat a saute pan with 1.5 inches of olive oil over medium-high heat. When oil is hot (but not smoking) -- you can tell by placing the handle of a wooden spoon into the middle of the pan -- if the bubbles rise but don't smoke, the heat is perfect.
- Add Croquettes and fry until golden brown on the outside. Place on paper towel covered strainer to remove the excess oil. Cook in batches to keep the temperature high and oil clean.
- Enjoy with a crisp sour cream and chive sauce.
- Note - I've wanted to try this recipe with some bacon in the mixture or crumbled on top to serve but just haven't done it yet. Let me know if it tastes good!