Loaded Potato Croquettes
These loaded potato croquettes are filled with mashed potatoes, sharp cheddar, bacon, and chives with a crispy panko coating. The perfect holiday appetizer!
We had some leftover mashed potatoes in the fridge so I grabbed a few other ingredients and fried up these decadent and delicious loaded potato croquettes. My kids were happy to come home to these little beauties and loved the flavorful cheesy inside and the extra crispy outside. I served these croquettes with sour cream and some sriracha mayonnaise and they paired nicely together.
How to Make Loaded Potato Croquettes
Make the sriracha mayo by combining the mayonnaise and sriracha together and mixing well; place in the refrigerator until needed.
Cook the bacon bits in a small skillet over medium heat until the fat has rendered and the bacon is crispy and golden brown. Remove from the skillet and place on paper towels until needed.
Combine the leftover mashed potatoes, sharp cheddar cheese, bacon bits, chives, sea salt, and freshly cracked pepper together in a bowl; mix until well combined.
Place the flour in a shallow bowl and season with sea salt and freshly cracked pepper, to taste; mix well.
Crack the eggs in a shallow bowl and whisk until well combined then season with sea salt and freshly cracked pepper, to taste; whisk well.
Place the panko crumbs in a shallow bowl and season with sea salt and freshly cracked pepper, to taste; mix well.
Roll the potato mixture into like-sized round balls. Roll the potato balls until evenly coated first, in the flour, next, in the egg mixture, and finally, in the panko crumbs, then place on a parchment-lined plate. Place into the refrigerator for 30 minutes. Side Note: Don’t skip this step, it helps the panko adhere to the potato balls.
Pour oil into a small deep skillet and heat over medium-high heat until a thermometer registers 350 degrees. Gently lower a few potato croquettes into the HOT oil with a slotted spoon and fry, rolling them in the oil, until deeply golden brown, 3-4 minutes. Transfer to paper towels to drain; season with salt then place on a wire rack while cooking the remaining potato croquettes (this helps retain their crunch!). Repeat with remaining potato croquettes.
Serve immediately with sriracha mayonnaise or sour cream. Enjoy.
Equipment
- Small deep skillet
Ingredients
Sriracha Mayo:
- ½ cup mayonnaise
- 1-2 tbsp sriracha sauce, to taste, depending on how spicy you want it
Loaded Potato Croquettes:
- 2 slices of bacon, chopped into bits
- 1½ cups leftover creamy mashed potatoes **Click on the link up above for the recipe
- ½ cup sharp cheddar cheese, grated
- 1 tbsp fresh chives, snipped
- Sea salt and freshly cracked pepper, to taste
- ½ cup flour
- 1-2 eggs, well-whisked **1 jumbo or 2 small
- 1 cup plain panko crumbs
- Vegetable Oil
Serving:
- Sour cream
- Sriracha mayo
Instructions
- Make the sriracha mayo, combine the mayonnaise and sriracha in a small bowl and mix well; place in the refrigerator until needed.
- Make the croquettes by cooking the bacon bits in a small skillet over medium heat until the fat has rendered and the bacon is crispy and golden brown. Remove from the skillet and place on paper towels until needed.
- Combine the leftover mashed potatoes, sharp cheddar cheese, bacon bits, chives, sea salt, and freshly cracked pepper together in a bowl; mix until well combined.
- Place the flour in a shallow bowl and season with sea salt and freshly cracked pepper, to taste; mix well.
- Crack the eggs in a shallow bowl and whisk until well combined then season with sea salt and freshly cracked pepper, to taste; whisk well.
- Place the panko crumbs in a shallow bowl and season with sea salt and freshly cracked pepper, to taste; mix well.
- Roll the potato mixture into like-sized round balls. Roll the potato balls until evenly coated first, in the flour, next, in the egg mixture, and finally, in the panko crumbs, then place on a parchment-lined plate. Place into the refrigerator for 30 minutes. Side Note: Don’t skip this step, it helps the panko adhere to the potato balls.
- Fry the croquettes by pouring oil into a small deep skillet and heat over medium-high heat until a thermometer registers 350 degrees.
- Gently lower a few potato croquettes into the HOT oil with a slotted spoon and fry, rolling them in the oil, until deeply golden brown, 3-4 minutes.
- Transfer to paper towels to drain; season with salt then place on a wire rack while cooking the remaining potato croquettes (this helps retain their crunch!). Repeat with remaining potato croquettes.
- Serve immediately with sriracha mayonnaise or sour cream. Enjoy.
These croquettes look so very good. I love the add of bacon, the more the better 🙂
doesn’t come anymore comforting than this dish. Looks so good.
We usually make leftover mashed potatoes into simple potato pancakes but these look way too good not to try next time. I may have to make them flatter for easier topping with an egg for breakfast in lieu of the dipping sauce.
They sound delicious, thanks for the great idea. Cheers Diane