Twice-cooked Potato croquettes Recipe
This is another potato croquette recipe that uses leftover mashed potatoes. This is a no sweat recipe, easily done in 30 minutes. Serve these potato croquettes for dinner and enjoy its cheese and bacon fillings.
Ingredients
- 2 cups mashed potatoes, leftover and cold (450 g)
- 3 large eggs
- ½ cup cheddar cheese, cut into small chunks (65)
- ¼ cup scallion, minced
- cup crumble, cooked bacon (155 g)
- 1 cup flour (110 g)
- 1 cup panko (60 g)
- 1 tablespoon kosher salt (15 g)
- 2 teaspoons black pepper (10 g)
- Olive oil, for frying
Instructions
- Blend mashed potatoes with cheese, crumbled bacons and scallions. If you prefer a rich flavor, add a little of sour cream or cream cheese to the mixture.
- Roll the potato mixture into 2 inch round balls.
- Combine flour, Panko Crumbs, salt, and Pepper in a shallow bowl. In another shallow bowl, beat the eggs.
- Dip each potato croquette in beaten egg and then roll each in the bread crumb mixture to coat evenly. Shake off the excess.
- Heat a frying pan with 1.5 inches of olive oil over medium-high heat for one full minute.
- Place Croquettes and fry until golden brown on the outside. Remove from pan and drain in strainer lined with paper towel to remove excess oil. Fry croquettes in batches to keep the temperature high and oil clean.
- Serve and enjoy!
Notes
Serve with sour cream and chive sauce for tastier results.
