Happy New Year! After a wonderful two weeks off work, I’m finally back at the office today. I put cooking and blogging on the back burner over the break, but I’m back in action now and bring you potato croquettes. These crispy taters are a must-make. I brought the croquettes to a football party over the weekend and they were gobbled up in no time. I think my brother alone ate five of them!
2 tbsp. 2% milk
2 tbsp. chopped green onion
2 egg yolks, beaten
3 tbsp. flour
4 cups leftover garlic mashed potatoes (made with Idaho potatoes, salted butter, cream, salt and pepper)
1 egg, beaten
Salt and pepper, to taste
2 cups panko bread crumbs mixed with 1/2 cup shredded Parmesan, seasoned with salt and pepper
Peanut oil, enough to fill the pan 1-inch
Ketchup, if desired, for dipping
Add milk, salt, pepper, chopped onion, beaten egg yolks and flour to mashed potatoes. Chill potatoes 10-15 minutes. Shape croquettes (oblong shape), using a small amount of the mashed potato mixture for each. Dip in the beaten egg, then roll through panko bread crumbs. Heat a large cast iron skillet over medium to medium-high heat, then add peanut oil.
Fry croquettes in small batches (2-3 at a time), and cook until brown on all sides, about 1 to 2 minutes. The croquettes are very delicate, so be careful when flipping in the pan. While frying, continually strain oil, to remove any excess/burned panko crumbs.
Transfer fried croquettes to a paper towel-lined plate. Serve croquettes hot or warm.