Cooking Instructions
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Step 1
In a large bowl stir together
Mashed Potatoes (3 cups)
,
Sour Cream (2 Tbsp)
,
Egg (1)
,
Kosher Salt (1/2 Tbsp)
, and
Ground Black Pepper (1/2 tsp)
until well combined.
Step 2
Stir in
Cheddar Cheese (1 1/2 cups)
,
Pickled Jalapeño Peppers (1/3 cup)
, and
Fresh Chives (2 Tbsp)
.
Step 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.
Step 4
Cover and chill for at least 20 minutes. Can be done several hours ahead.
Step 5
Get out 3 shallow dishes. In the first combine
Lightly Salted Corn Tortilla Chips (3/4 cup)
,
Panko Breadcrumbs (1/4 cup)
, and
Chili Powder (1/2 tsp)
.
Step 6
In the second whisk
Eggs (2)
with
Milk (3 Tbsp)
.
Step 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.
Step 8
Place several croquettes into flour and turn to coat. Shake off excess and dunk in egg wash, turning to coat completely.
Step 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.
Step 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.
Step 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.
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