Air Fryer, Potato Croquettes October 21, 2019 By Laurie Leave a Comment Spread the love There is nothing quite like a meat and potato meal. Potato Croquettes are crisp fried breaded mashed potato patties. Place the remaining 1/2 cup all-purpose flour in a large shallow bowl or pie dish. The best are leftover mashed potatoes that have been sitting in your fridge for at least a day, which are drier than fresh and therefore easier to form into neat little balls that hold together. Use of this site constitutes acceptance of our User Agreement (updated as of 1/1/21) and Privacy Policy and Cookie Statement (updated as of 1/1/21) and Your California Privacy Rights. Remove potato mixture from fridge and roll tablespoon sized scoops of potato into balls. Use cold leftover mashed potatoes straight out of the fridge. These Spinach and Mashed Potato Croquettes are a perfect and delicious way to use up your leftover mashed potatoes during the busy holiday season! Lastly, because these croquettes are so starchy and rich, they need a decent amount of salt to bring out their flavor. Pour vegetable oil into a medium skillet to measure ½” (about 2 cups) and heat over medium-high until a pinch of breadcrumbs bubbles immediately when added. Dip potato balls in egg, then roll in breadcrumbs. Potato croquettes make a strong case for proving that potatoes might just be better as leftovers. As the croquettes are cooling, finely chop until you have 1 tablespoon fresh chives. Loaded Potato Croquettes with fluffy potato centers, crisp bacon, green onions, cheese, and golden-crisp bread coating are a delicious party appetizer or any time of the day snack the whole … The ingredients can be bound together with flour, bechamel sauce, or (my personal favorite) mashed potatoes. Ad Choices. Fried Mashed Potato Croquettes Fried Mashed Potato Croquettes Rating: Unrated 0 Ratings 5 star values: 0 4 star values: 0 3 star values: 0 2 star values: 1 star values: 0 Be the first to … The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. Set up a breading station. Use your fingers to remove the potato skins. Made with cold mashed potatoes, eggs, cheese, and breadcrumbs, these croquettes are the perfect way to breathe new life into your leftover potatoes. Roll into walnut-size balls; chill until cold, at least 2 hours. Combine mashed potatoes, Parmesan, bacon, 1 tablespoon parsley, 1 egg, 2 tablespoons flour, salt and pepper. I used 2 eggs for the wash, 1 might have been enough. Got a tip, kitchen tour, or other story our readers should see? All rights reserved. I find Hold them over the pot for a few seconds to drain off excess oil, then place on the rack. Storage: The croquettes are best eaten the day they are made. I made half a batch, but kept the full amount of chives and parmesan--and if I make it again I'll double the parm and chives. Stir in 1/4 cup flour. Coming from a Cuban background, these potato balls bring back memories. If the mixture is still a bit runny, add flour 1 tbsp at a time until you can easily shape the mashed potato into balls. Method To make the croquettes, warm up the mashed potato in a saucepan or microwave then place the mash, curry powder, cumin and turmeric into a … This recipe has an infinite number of variations you can try. Shape potato mixture into egg-sized rounds. Deep fry these croquettes for best flavor. This step-by-step recipe will guide you through the best way to make, shape, and fry your croquettes. Heat oil over medium-high heat. As for serving, they’re perfect for dipping into creamy sauces like garlic aioli — but just as delicious eaten all on their own. In a large bowl, add 3 cups chilled mashed potatoes, 2 beaten eggs, ½ cup grated Parmesan, 2 tablespoons all-purpose flour, 2 tablespoons bread crumbs, 2 teaspoons freshly chopped parsley, 2 teaspoons chopped chives, 1 teaspoon salt and 1 teaspoon freshly ground black pepper; mix with hands until well-combined. Heat the deep frying oil and set up a cooling station. Drain tuna and chop fine. Place the mashed potatoes, parsley and cheese in a large bowl and mix together. Kudos! Prepare bread crumbs and beaten egg into a separate bowl. (If the mixture is too sticky to work with, add additional all-purpose flour, 1 tablespoon at a time, until firm enough to work with.). If your croquettes are still giving you trouble, you can try chilling them for 30 minutes before frying to firm them up. Before you form them into balls, give the mixture a taste and add more salt if needed. Mashed Potato Croquettes, made with mashed potatoes, ham, cheddar cheese and ranch seasoning, are the perfect way to give new life to Thanksgiving leftovers. Melt butter in pan. Place the remaining 3 large eggs in a second shallow bowl or pie plate and whisk until smooth. Scoop up some of the mashed potatoes mixture … Add 3 cups cold mashed potatoes, 1 large egg, 3 tablespoons of the all-purpose flour, 1/2 teaspoon kosher salt, and 1/2 teaspoon black pepper. These shortcuts make them worth doing. Our recipe is close to this one, except for the Parmesan cheese and the chives, which we omit. I got this recipe from the Mount Joy Mennonite Church cookbook. Using warm mashed potatoes will result in a mixture that’s too loose to work with, so it’s important to use cold mashed potatoes to prevent them from falling apart. Most classic meals, you ’ ve never had potato croquettes are so starchy and rich, they need decent... 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