Cheese-Stuffed Potato Croquettes
Servings 9 croquettes
Equipment
- Deep Small Skillet
- Meat Thermometer
- Wire Cooling Rack
Ingredients
Loaded Potato Croquettes:
- 1 cup plain panko crumbs
- ½ cup flour
- 1-2 eggs well-whisked **1 jumbo or 2 small
- Sea salt and freshly cracked pepper to taste
- Garlic powder to taste
- 1½ cups leftover creamy mashed potatoes
- ½ cup sharp cheddar cheese diced into small cubes
- Vegetable Oil
Serving:
- Ranch dressing
- Barbecue sauce
Instructions
- Make a dredging station by placing the panko crumbs in a shallow bowl and season them with sea salt, freshly cracked pepper, and garlic powder to taste; mix well.
- Place the flour in a shallow bowl and season it with sea salt, freshly cracked pepper, and garlic powder to taste; mix well.
- Whisk the egg in a shallow bowl and season it with sea salt, freshly cracked pepper, and garlic powder to taste; mix well.
- Prepare the croquettes by scooping 1 tablespoon of mashed potatoes (using a cookie scooper), pressing a piece of cheese in the center, then adding another tablespoon of mashed potatoes to the top. Form into a round ball.
- Roll the potato ball evenly in the flour, then the egg, and then into the panko crumbs. Place on a plate with parchment paper. Repeat with the remaining potato and cheese.
- Place into the refrigerator for 30 minutes. Side Note: Don’t skip this step; it helps the panko adhere to the potato balls.
- Cook the croquettes by pouring oil into a small deep skillet and heating 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 a wire cooling rack while cooking the remaining potato croquettes (this helps retain their crunch!). Repeat with the remaining potato croquettes.
- Serve immediately with ranch dressing and barbecue sauce, if desired. Enjoy.