Potato Croquettes

Instructions

1. Cook and Mash the Potatoes:
Place the cubed potatoes in a pot of cold, salted water. Bring to a boil over high heat and cook for 12-15 minutes, or until the potatoes are fork-tender. Drain thoroughly, then return them to the warm pot or a mixing bowl. Mash until completely smooth and free of lumps. Allow to cool slightly.

2. Create the Cheesy Filling:
To the warm mashed potatoes, add the cheddar cheese, Parmesan cheese, green onions, garlic powder, salt, and pepper. Stir until the mixture is very well combined and the cheeses have begun to melt into the potatoes.

3. Shape the Croquettes:
Using your hands, scoop about two tablespoons of the mixture and form it into a small cylinder or oval shape, roughly 2 inches long. Place the shaped croquettes on a parchment-lined baking sheet.

4. Set Up Your Breading Station:
Prepare three shallow bowls or plates:

• Bowl 1: All-purpose flour

• Bowl 2: Beaten eggs

• Bowl 3: Breadcrumbs

5. Bread the Croquettes:
Working one at a time, gently roll each croquette in the flour, shaking off any excess. Next, dip it fully into the beaten egg, allowing any drip-off. Finally, roll it in the breadcrumbs until evenly and thoroughly coated. Return the breaded croquette to the baking sheet.

6. Chill to Set:
Refrigerate the breaded croquettes for at least 15-20 minutes. This crucial step helps them firm up, preventing them from breaking apart in the hot oil.

7. Fry to Golden Perfection:
In a heavy-bottomed pot, deep skillet, or Dutch oven, heat 1-2 inches of vegetable oil to 350°F (175°C). Carefully add a few croquettes at a time, avoiding overcrowding the pan. Fry for 3-4 minutes, turning occasionally, until they are deeply golden brown and crispy on all sides.

8. Drain and Serve:
Use a slotted spoon to transfer the fried croquettes to a wire rack set over a paper towel-lined plate. This allows air to circulate, keeping them crispy. Let them rest for a minute or two before serving—they will be very hot inside.

Serve immediately with your favorite dipping sauce like ketchup, ranch, garlic aioli, or a spicy sriracha mayo.

Chef’s Notes:

• For a Baked Option: Preheat oven to 400°F (200°C). Arrange the chilled, breaded croquettes on a greased baking sheet. Lightly spray or brush them with oil. Bake for 20-25 minutes, flipping halfway through, until golden and heated through.

• Make-Ahead: You can shape and bread the croquettes a day in advance. Keep them covered in the refrigerator until ready to fry.

Instructions

1. Cook and Mash the Potatoes:
Place the cubed potatoes in a pot of cold, salted water. Bring to a boil over high heat and cook for 12-15 minutes, or until the potatoes are fork-tender. Drain thoroughly, then return them to the warm pot or a mixing bowl. Mash until completely smooth and free of lumps. Allow to cool slightly.

2. Create the Cheesy Filling:
To the warm mashed potatoes, add the cheddar cheese, Parmesan cheese, green onions, garlic powder, salt, and pepper. Stir until the mixture is very well combined and the cheeses have begun to melt into the potatoes.

3. Shape the Croquettes:
Using your hands, scoop about two tablespoons of the mixture and form it into a small cylinder or oval shape, roughly 2 inches long. Place the shaped croquettes on a parchment-lined baking sheet.

4. Set Up Your Breading Station:
Prepare three shallow bowls or plates:

• Bowl 1: All-purpose flour

• Bowl 2: Beaten eggs

• Bowl 3: Breadcrumbs

5. Bread the Croquettes:
Working one at a time, gently roll each croquette in the flour, shaking off any excess. Next, dip it fully into the beaten egg, allowing any drip-off. Finally, roll it in the breadcrumbs until evenly and thoroughly coated. Return the breaded croquette to the baking sheet.

6. Chill to Set:
Refrigerate the breaded croquettes for at least 15-20 minutes. This crucial step helps them firm up, preventing them from breaking apart in the hot oil.

7. Fry to Golden Perfection:
In a heavy-bottomed pot, deep skillet, or Dutch oven, heat 1-2 inches of vegetable oil to 350°F (175°C). Carefully add a few croquettes at a time, avoiding overcrowding the pan. Fry for 3-4 minutes, turning occasionally, until they are deeply golden brown and crispy on all sides.

8. Drain and Serve:
Use a slotted spoon to transfer the fried croquettes to a wire rack set over a paper towel-lined plate. This allows air to circulate, keeping them crispy. Let them rest for a minute or two before serving—they will be very hot inside.

Serve immediately with your favorite dipping sauce like ketchup, ranch, garlic aioli, or a spicy sriracha mayo.

Chef’s Notes:

• For a Baked Option: Preheat oven to 400°F (200°C). Arrange the chilled, breaded croquettes on a greased baking sheet. Lightly spray or brush them with oil. Bake for 20-25 minutes, flipping halfway through, until golden and heated through.

• Make-Ahead: You can shape and bread the croquettes a day in advance. Keep them covered in the refrigerator until ready to fry.