With Thanksgiving and Christmas just around the corner, you’re bound to have left over mashed potatoes. Mexican Jalapeño Cheddar Croquettes will be your reason not to forget them at the back of the fridge. They're Super crispy little potato bombs filled with cheddar and jalapeño.
Total Time
50min
0.0
0 Ratings
Author: Compelled to Cook
Servings:
10
Ingredients
Croquettes
•
3
cups
Mashed Potatoes
•
2
Tbsp
Sour Cream
•
1
Large
Eggland's Best Classic Egg
•
1
tsp
Kosher Salt
•
1/2
tsp
Ground Black Pepper
•
1 1/2
cups
Shredded
Cheddar Cheese
•
1/3
cup
Chopped
Pickled Jalapeño Peppers
•
2
Tbsp
Chopped
Fresh Chives
•
as needed
Canola Oil
Breading
•
3/4
cup
Lightly Salted Corn Tortilla Chips
, crushed
•
4
Tbsp
Panko Breadcrumbs
•
1/2
tsp
Chili Powder
•
2
Large
Eggland's Best Classic Eggs
•
3
Tbsp
Milk
•
1/3
cup
All-Purpose Flour
•
to taste
Salt
•
to taste
Ground Black Pepper
Cooking Instructions
1.
In a large bowl stir together Mashed Potatoes (3 cups), Sour Cream (2 Tbsp), Eggland's Best Classic Egg (1), Kosher Salt (1 tsp), and Ground Black Pepper (1/2 tsp) until well combined.
2.
Stir in Cheddar Cheese (1 1/2 cups), Pickled Jalapeño Peppers (1/3 cup), and Fresh Chives (2 Tbsp).
3.
Place approximately 3 tbsp of mixture in the palm of your hand and roll into an approximate 2-inch oval. Continue with remaining potato placing each on a tray when formed.
4.
Cover and chill for at least 20 minutes. Can be done several hours ahead.
5.
Get out 3 shallow dishes. In the first combine Lightly Salted Corn Tortilla Chips (3/4 cup), Panko Breadcrumbs (4 Tbsp), and Chili Powder (1/2 tsp).
6.
In the second whisk Eggland's Best Classic Eggs (2) with Milk (3 Tbsp).
7.
For the third generously season All-Purpose Flour (1/3 cup), Salt (to taste), and Ground Black Pepper (to taste). Arrange dishes for breading station starting with flour, egg wash and breadcrumbs.
8.
Place several croquettes into flour and turn to coat. Shake off excess and dunk in egg wash, turning to coat completely.
9.
Scoop out of egg wash and roll in breadcrumbs, pressing gently to adhere and coat completely. Set aside on a tray and repeat with remaining croquettes.
10.
Using a deep fryer or large pot with at least 3-inch of Canola Oil (as needed) heat to 350 degrees F (175 degrees C). Gently place as many croquettes that will fit into the pot.
11.
Maintaining 350 degrees F (175 degrees C), cook for 4-5 minutes. Using a slotted scoop, remove croquettes to a paper towel lined plate. Keep warm in a low oven and repeat with remaining croquettes. Serve immediately with your favourite salsa.
Author's Notes
Pulse tortilla chips in a mini processor until the size of panko breadcrumbs. If a processor is not available, place tortilla chips in a sealable bag and crush them with a rolling pin.
Makes 20 croquettes.
Nutrition Per Serving
CALORIES
238
FAT
13.5 g
PROTEIN
9.0 g
CARBS
20.0 g
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