Cheesy Mashed Potato Croquettes: A Delectable Transformation of Leftovers
Serving Size : 6 to 8
Yields : 18 Croquettes
Preparation Time : 30 minutes
Cooking Time : 9 to 12 minutes
Transform your leftover mashed potatoes into a culinary delight with these golden, cheese-stuffed croquettes. Utilizing cold mashed potatoes, eggs, cheese, and breadcrumbs, this recipe breathes new life into your leftovers, resulting in savory, crisp delights that are just as enjoyable to make as they are to savor.
The Perfect Mashed Potatoes for Croquettes
To achieve the ideal croquette consistency, opt for cold mashed potatoes, preferably leftovers that have spent at least a day in the fridge. The dryness of these potatoes makes them easier to shape into neat, cohesive balls. Whether your mashed potatoes are plain or decadently laden with butter and cream, any variety works, as long as they’re chilled and not overly runny.
Adding three tablespoons of flour to the filling further ensures the croquettes hold together during frying. If you encounter any challenges, consider chilling the mixture for 30 minutes before frying for added firmness. Don’t forget to taste the mixture before shaping, adjusting the salt to bring out the rich, starchy flavors.
Three Tips for Perfectly Fried Croquettes
Prevent your croquettes from bursting open during frying with these valuable tips:
- Optimal Frying Time: Keep the frying duration short, around three to four minutes, to prevent the filling from overheating and causing the croquettes to split.
- Precise Oil Temperature: Maintain the oil temperature at exactly 350°F to prevent rapid expansion and bursting. Use a thermometer attached to the pot for accurate monitoring.
- Ensure Dry Potatoes: Steam, resulting from overly moist mashed potatoes, can cause croquettes to burst. Ensure your mashed potatoes are adequately dry to avoid this issue.
Ingredients
- 1 ounce finely grated Parmesan cheese (approximately 1/2 cup)
- 3 cups cold mashed potatoes (avoid instant varieties)
- 4 large eggs (divided)
- 1/2 cup plus 3 tablespoons all-purpose flour (divided)
- 1/2 teaspoon kosher salt (plus more for serving)
- 1/2 teaspoon freshly ground black pepper
- 8 ounces sharp cheddar cheese, preferably white
- 1 cup plain, fine breadcrumbs
- 2 quarts canola or peanut oil for deep frying
- 1 tablespoon finely chopped fresh chives
Equipment
- Measuring cups and spoons
- Chef’s knife and cutting board
- Slotted spoon or spider
- Large bowl
- 3 shallow bowls or pie plates
- Wire cooling rack
- Rimmed baking sheet
- Whisk
- Rubber spatula
- Candy or deep-fry thermometer
- Paper towels
- Large Dutch oven
Instructions
- Create the Croquette Filling: Grate 1 ounce of Parmesan cheese and combine it with 3 cups of cold mashed potatoes, 1 large egg, 3 tablespoons of all-purpose flour, 1/2 teaspoon kosher salt, and 1/2 teaspoon black pepper. Stir until the mixture is smooth.
- Portion the Croquettes: Cut 8 ounces of sharp cheddar cheese into 18 cubes. Scoop out the croquette filling into 18 portions, shaping each into a ball. If the mixture is sticky, add additional flour until it firms up.
- Fill with Cheese: Place a cheese cube in the center of each ball, completely enclosing it with the potato mixture. Roll each ball until smooth.
- Set Up a Breading Station: Arrange three shallow bowls with flour, whisked eggs, and breadcrumbs. Coat each croquette by rolling in flour, dipping in eggs, and rolling in breadcrumbs.
- Bread the Croquettes: Work on one croquette at a time, coating in flour, dipping in eggs, and rolling in breadcrumbs. Return them to the baking sheet.
- Heat the Deep Frying Oil: Pour 2 quarts of canola oil into a large pot, and heat to 350°F. Use a thermometer to monitor the temperature.
- Fry the Croquettes: Fry in batches of 6 until golden brown (3 to 4 minutes). Use a spider or slotted spoon to remove croquettes, draining excess oil before placing them on a wire rack.
- Serve the Croquettes: Garnish the cooled croquettes with 1 tablespoon of finely chopped fresh chives and additional kosher salt. Enjoy this delightful transformation of leftovers!
image source : the kitchn
