Recipe Details
- Skill Level: Intermediate
- Yield: 10 croquettes
- Total Time: 35 minutes
- Active Time: 25 minutes
- Nutrition Per Serving (1 of 10): Calories 211, Total Fat 16 g, Saturated Fat 3 g, Carbohydrates 12 g, Dietary Fiber 1 g, Sugar 1 g, Protein 6 g, Cholesterol 50 mg, Sodium 273 mg
Transform your leftover mashed potatoes into crispy, golden croquettes that will impress your family and guests. These delicious ham and cheese-filled bites are perfect as an elegant appetizer or a memorable side dish that brings comfort and sophistication to any meal.
Ingredients
- Vegetable oil, for frying
- 1 cup leftover mashed potatoes
- 1/2 cup shredded Cheddar cheese
- 1/2 cup finely chopped ham
- 1 scallion, thinly sliced
- 1/2 cup all-purpose flour
- 1/2 teaspoon kosher salt, plus extra for sprinkling
- 1/2 teaspoon freshly ground black pepper
- 2 large eggs, beaten
- 2/3 cup panko breadcrumbs
- Chopped fresh parsley or chives, for garnish
Special equipment: a deep-fry thermometer
Instructions
- Pour 2 inches of vegetable oil into a deep-sided skillet and heat it to 350F (175C).
- In a medium bowl, combine the mashed potatoes, Cheddar, ham, and scallionmix thoroughly and set aside.
- In a shallow dish, blend the flour with the salt and pepper. Put the beaten eggs in a second bowl and stir in a few tablespoons of water. Place the panko breadcrumbs in a third dish.
- Using a 2-tablespoon scoop, shape portions of the potato mixture into discs about 1 inch thick. Lay them on a plate or pan as you form them.
- Coat each disc first in the flour mixture, shaking off the excess. Then dip in the egg wash, and finally press into the panko breadcrumbs until fully coated.
- Carefully fry the croquettes in hot oil, in batches if needed to avoid crowding, for 1-2 minutes on each side or until they turn golden brown and crisp. Transfer to a plate lined with paper towels to drain. Sprinkle lightly with salt and garnish with fresh parsley or chives. Serve immediately while hot.
