potato croquettes

These Potato Croquettes are loaded with bacon,  and stuffed with two kinds of cheese. Crispy on the outside, soft on the inside and sure to please anyone and everyone.

Potato Croquettes

potatoes

butter

salt (or

¼ tsp pepper (or

tbsp milk

bacon (chopped)

parsley (fresh, chopped)

oz cheddar cheese (cut

oz provolone cheese (cut

all-purpose flour

eggs (beaten)

breadcrumbs (I used Panko)

vegetable oil (for frying)

sour cream

tsp smoked paprika

tbsp parsley (fresh, chopped)

Place the potatoes in a large pot and fill it with cold water, enough to fully cover the potatoes. Add about 1 tsp of salt to the water and stir. Bring the potatoes to a boil over high heat, then reduce to a medium and cook for about 15 minutes or until the potatoes are fork tender.

In the meantime fry the bacon until crispy. If making the dip, fry all the bacon (8 slices in total) together and reserve 1/4 of it for the dip.

Drain the potatoes and add them to a large bowl. Add the butter, salt, pepper, milk, egg and mash using a potato masher. Alternatively, you could do all this using a mixer. Stir in the bacon and parsley.

Prepare 3 shallow plates, one with the flour, one with the eggs beaten and one with the breadcrumbs. You can also season the eggs and flour with more salt and pepper. For a bit of a smokiness flavor you could add some smoked paprika to the flour.

Using a small ice cream scoop, scoop out enough mashed potatoes to roll it into a golf ball size portion. Flatten it in your hand and place a cheese cube in the center. I made my cheese cubes small because I wanted to use both the cheddar cheese and provolone cheese in each croquette. Wrap the mashed potato around the cheese and you can either form it in a ball or a cylinder shape. Place on a plate or cutting board and repeat with remaining ingredients.

Roll the croquettes first into the flour, then dip them in the beaten egg and finally roll them through the breadcrumbs, making sure they are completely covered. Place them on a plate or tray until ready to fry. You could also refrigerate them for about an hour, this will ensure that they will hold their shape, though I haven't had any problem with them falling apart.

Add vegetable oil to a pot so that it's at least a couple inches deep and heat it over medium high heat.

Fry these in batches and only fry about 4 or 5 at a time, it also depends on how big your pot is. You may need to roll them around to make sure they get golden all around. Place them on a towel-lined bowl to cool a little.&nbsp;

Croquettes

To make the dip, add all the dip ingredients into a small bowl and stir to combine.&nbsp;

Serve the croquettes warm with the dip.

https://content.jwplatform.com/videos/Kb8QhMOp.mp4

These Potato Croquettes are loaded with bacon, stuffed with two kinds of cheese, crispy on the outside, soft on the inside and sure to please everyone.

This mashed potato croquette recipe is a fast and easy leftover recipe that you will want to make over and over again! Recipe from Bon Appétit

Easy Potato Croquettes

Parmesan cheese

fresh chopped chives (plus more for garnish)

flour

bread crumbs

eggs

Sour cream (optional)

In large mixing bowl, combine potatoes, chives, egg yolks, Parmesan cheese, and flour.

Mix thoroughly and roll into golf ball size portions.

In small bowl beat 2 eggs.

Place bread crumbs in another small bowl.

Dredge croquettes in egg and then bread crumbs.

Heat oil over medium-high heat, using 10" skillet.

Working in batches, place croquettes in hot oil, using teaspoon to turn and brown evenly.

Remove portions from oil when golden brown, about 3 minutes.

Allow to drain on brown paper bag.

Serve warm with optional sour cream and additional chives.

Preheat oven to 400° F.

Place the potato croquettes on a baking sheet and bake for 12 to 15 minutes, until golden brown.

Baking Option

https://embed.mediavine.com/videos/dzhoenqp6zz2xzvzjsho

Mashed Potato Croquettes Recipe from Platter Talk uses leftover mashed potatoes for a completely new and mouthwatering appetizer, snack, or side dish!

Mashed Potato Croquettes Recipe

Chicken Potato Croquettes with shredded chicken, mushrooms, and mashed potatoes in a golden-crisp bread coating are a tasty appetizer or snack everyone will love. Perfect use for your holiday leftovers!

Chicken, Mushroom and Potato Croquettes

canola oil

onion,

button mushrooms, chopped

chicken

milk

butter, softened

green onions, chopped

salt and pepper

eggs, well beaten

panko bread crumbs

Wash potatoes of any dirt and grime. In a saucepan, place potatoes and enough water to cover. Bring to boil, reduce heat to a simmer and cook, covered, for about 15 to 20 minutes or until they can be pierced with a fork without resistance. Drain from water and allow to cool to touch. Peel skin and place in a large bowl.

In a pan, heat about 1 tablespoon of oil. Add onions and mushrooms and cook until softened. Remove from pan and keep warm.

Using a potato masher or a fork, smash potatoes until smooth and without lumps. Add milk and butter. Season with salt and pepper to taste.&nbsp;

Add sauteed mushrooms, chicken, and green onions. Gently stir until well-distributed.&nbsp;

Form about 1 tablespoon of potato mixture into balls. Dredge potato balls in flour, dip in egg and roll in panko bread crumbs.

Cover the mixture with plastic film and refrigerate for about 20 minutes or until completely cold.&nbsp;

Using a small scoop, portion mashed potatoes into 1-inch balls and between the palm of hands, roll into round shape.

Place flour on one plate, eggs in a bowl, and Panko breadcrumbs in another plate.&nbsp;

Working one at a time, dredge potato ball in flour, shaking off any excess flour, dip in egg, and then roll in Panko, gently pressing down breadcrumbs to coat.

In a pan over medium heat, heat about 2-inch deep of oil to 350 F degrees.&nbsp;

Gently add potato balls into hot oil and deep-fry, turning once or twice, until golden brown and crisp. Cook in batches as needed.&nbsp;

With a slotted spoon, remove from pan and drain on a wire rack. Serve immediately with dipping sauce of choice.

Vegan potato croquettes melt in your mouth. Crispy on the outside, soft and delicate on the inside. Oil-free with both an air-fried and baked option. Served with a creamy vegan bacon dipping sauce or select from a list of yummy vegan dips. They are like fried mashed potato balls!

yeast

unsweetened, unflavored plain plant-based milk

garlic (minced)

garlic powder

salt

pepper

onions

Tablespoons parsley (chopped)

breadcrumbs (gluten-free, or regular bread crumbs)

nutritional yeast

water

chickpea flour (or flour of choice)

vegan bacon seasoning

maple syrup or date syrup

chopped parsley

Peel and cut potatoes into equal-sized chunks.

Place potatoes in a pot, and cover with water.

Add a small amount of salt to the water.

Bring the water to a boil.

Smaller chunks take less tie, while larger chunks may take longer.

Boil for 15-20 minutes, until potatoes are tender and can easily be pierced with a fork.

Drain the potatoes.

Place the potatoes in a bowl.

The mashed potato mixture should be thicker than a typical mashed potato. Because potatoes vary in size, add the plant milk slowly, beginning with 1/2 cup and adding more as needed. The final product should be thick, not creamy. 

Add all the ingredients (add the plant milk slowly; you may need less than 1 cup), except for the parsley.

Mash until ingredients are mixed using a hand masher, electric mixer, or immersion blender; , blend until smooth. I used a hand masher.

Stir in the parsley and allow it to cool to room temperature.

Once cool, use an ice cream scoop and scoop the potato mixture. Then, use your hands to form identical balls about the size of golf balls.

Combine bread crumbs and the nutritional yeast in a wide mouth bowl and whisk together.

Set aside.

Bread Crumb Mixture

In the second wide-mouth bowl, combine water and flour and whisk together.

Or, combine in a small blender to avoid clumps.

Flour Wash

Dip each potato ball in the flour/water wash, covering each ball.

Then, transfer to the bread crumb mixture and cover the ball in bread crumbs.

Transfer to a baking sheet until all the potato balls are covered.

Preparing and cooking the croquettes

Preheat the air-frier to 400 degrees.

Work in batches and place the bread crumb coated balls in a single layer in the base of the air-frier basket.

Cook in a single layer; do not overlap or overcrowd the basket.

Cook for 5 minutes; then open and shake to rotate the potato croquettes.

Cook another 5 minutes.

Remove from the air fryer, transfer to a baking sheet, and place in a 325-degree oven to keep warm while cooking the remaining croquettes.

Air Fry Option

Preheat the oven to 400 degrees.

Place bread crumb-coated croquettes on a baking sheet lined with parchment paper or a silicone baking mat.

Cook for 25-27 minutes, rotating the croquettes halfway through cooking.

Baked Option

Mix 1/2 cup vegan sour cream with bacon seasoning and maple syrup.

Stir together.

Refrigerate until servings.

Vegan Bacon Dip

Serve with an additional parsley garnish.

Serving

A perfect side dish to many meals, these Potato Croquettes are tasty, easy and a favorite for the whole family.

russet potatoes

Tablespoons unsalted butter

salt (plus more for salting your water)

parsley

cheddar cheese

parmesan cheese

panko breadcrumbs

Parsley (for garnish)

canola oil (for frying)

Peel the potatoes and cut into large chunks. Place the potatoes in a pot and cover with room temperature water so the potatoes are submerged completely. Add about a tablespoon of salt to the water.

Cover with a lid and bring to a boil. Reduce to a simmer and cook the potatoes until fork tender, about 20 minutes.

Drain the potatoes and let them sit on a tray for about 10 minutes to let some steam escape.

Use a potato ricer or potato masher and mash the potatoes in a mixing bowl. Pour the melted butter over the potatoes followed by the eggs, salt, pepper, parsley, and garlic powder. Mix until combined

Sprinkle the cheese over the potatoes and mix again.

Cover the bowl with plastic wrap and refrigerate for at least one hour or up to 2 days.

Remove from the refrigerator and shape into cylinders about 2 inches long x 1 inch wide. You will get about 32 croquettes. Place the shaped croquettes on a sheet pan or plate and freeze for 20-30 minutes to firm up.

In 3 separate bowls, add the flour in one, eggs in a second, and the breadcrumbs in the next.

During the last 10 minutes of freezer time heat a pot of oil about 2 inches deep over medium high heat. You are aiming for about 350 degrees F if you have a candy thermometer.

Remove the croquettes from the freezer and first coat in the flour, then the egg, and finally the

breadcrumbs.

Lower the croquettes into the hot oil in batches of 3-4 at a time and cook until brown and crispy, about 3-4 minutes.

Remove with a slotted spoon and transfer to a wire cooling rack or paper towel lined plate. Sprinkle with fresh chopped parsley and dip in your favorite dipping sauce.

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