RECIPE
12 INGREDIENTS5 STEPS20MIN

Potato Croquettes

4.3
3 Ratings
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Jeanie and Lulu's Kitchen
Welcome to Jeanie and Lulu’s Kitchen, a love letter to my two incredible grandmothers, both of whom I think about every time I’m in the kitchen.
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These potato croquettes are the most incredible way to use up leftover mashed potatoes! The exterior is gorgeously crispy with a fluffy, luscious interior.

20MIN

Total Cooking Time

12

Ingredients
Jeanie and Lulu's Kitchen
Welcome to Jeanie and Lulu’s Kitchen, a love letter to my two incredible grandmothers, both of whom I think about every time I’m in the kitchen.
GO TO BLOG
Ingredients
US / METRIC
Servings:
8
Serves 8
1 2/3 cups
chilled in the refrigerator overnight
1/3 cup
Shredded Extra Sharp Cheddar Cheese
1 Tbsp
1/2 tsp
Fresh Rosemary , roughly chopped
1/2 tsp
Dried Onions
1 pinch
1
yolk only
1
Egg , lightly beaten
for breading
1/2 cup
Seasoned Breadcrumbs
to taste
Vegetable Oil
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Directions

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Step 1
Combine Mashed Potatoes (1 2/3 cups) , All-Purpose Flour (1 Tbsp) , Milk (1 Tbsp) , Shredded Extra Sharp Cheddar Cheese (1/3 cup) , Fresh Rosemary (1/2 tsp) , Dried Onions (1/2 tsp) , Smoked Paprika (1/4 tsp) , Salt (1 pinch) and yolk of an Egg (1) . Mix until smooth and uniform.
Step 2
Use a large ice cream scoop to scoop out uniform portions of the batter and form them into croquettes. Dip each croquette in Egg (1) then coat in Seasoned Breadcrumbs (1/2 cup) .
Step 3
Take a large skillet and fill it with about 2 inches of Vegetable Oil (to taste) . Heat it up over medium high heat.
Step 4
Pan-fry​ the croquettes in 2 batches of 4 so that the pan doesn't get overcrowded. They need to cook for about 2-3 minutes on each side to get golden brown.
Step 5
Remove them to a plate lined with paper towel to blot them and repeat with the second batch. Once they are all done, serve them immediately and enjoy!

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