Cheesy Potato Croquettes
Servings 4
Equipment
- Large skillet
Ingredients
Croquettes:
- 2 cups cold mashed potatoes
- 1 egg
- ¾ cup sharp cheddar cheese
- 2 tbsp chives, chopped
- 1 tbsp flour
- Sea salt and freshly cracked pepper, to taste
- 1 cup parmesan and herb panko crumbs
Serve with:
- Sour cream
- Chives, chopped
Instructions
- Combine the mashed potatoes, egg, cheddar cheese, chives, flour, sea salt, and freshly cracked pepper in a bowl; mix until well combined.
- Roll the potato mixture into like-sized round balls.
- Roll the potato balls in the panko crumbs until evenly coated. Place into the refrigerator for 30 minutes. Side Note: Don't skip this step, it helps the panko adhere to the potato balls.
- Heat the oil in a large skillet.
- Fry each croquette in shallow oil (enough to fill pan 1/2-inch) until brown on all sides. Make sure to cook in small batches, giving each croquette at least 2 inches of space around it to not overcrowd the pan. This prevents the croquettes from falling apart while frying.
- Remove from oil and place on a paper towel lined plate to remove excess grease. Sprinkle with freshly cracked sea salt and black pepper, to taste.
- Serve immediately with sour cream and chives on the side, if desired. Enjoy.