From holiday party spreads to snacks for the big game, we love all the different and delicious ways to prepare little nibbles to feed a big crowd. Our potato and cheese croquettes are perfect for both occasions. They’re elegant enough for a formal gathering but simple enough to put out for a more casual affair.
This recipe is the perfect way to use up leftover mashed potatoes. We combine fluffy spuds with cheese and seasonings before rolling them in a simple breading. This process keeps the potato filling pillowy soft and gives the outside a hearty crunch. We bake ours instead of deep frying; it keeps the croquettes light and delicious. We like to pass these around at a holiday party, as finger food while watching the big game, or just to have something to nibble on during a lazy weekend afternoon. Croquettes have a fancy sounding name, but we definitely don’t need a special occasion to enjoy a batch!
INGREDIENTS
- 1 1/2 pounds Russet potatoes, mashed
- 3 medium eggs, divided; 1 for filling, 2 for coating
- 1/2 cup shredded mozzarella cheese
- 1/4 cup all-purpose flour
- 1 teaspoon water
- 1/4 cup bread crumbs
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon fresh parsley, minced
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
Prepare three bowls for coating: One with flour, one with beaten egg and water mixed together, and one with bread crumbs. Roll each croquette in flour, dip in egg and roll in breadcrumbs.
Set aside on baking sheet.
PREPARATION
Preheat oven to 375°F. Line baking sheet with parchment paper.
In a large bowl, mix mashed potatoes, 1 egg, cheese, parsley, onion powder, garlic powder, salt and pepper and stir to combine. Scoop out 2 tablespoons of mixture at a time and roll into oblong shape. Place on baking sheet.
Prepare three bowls for coating: One with flour, one with beaten egg and water mixed together, and one with bread crumbs. Roll each croquette in flour, dip in egg and roll in breadcrumbs. Set aside on baking sheet.
Pan fry croquettes in olive oil in small batches over medium-high heat for 3-5 minutes, turning often, until lightly browned. Return croquettes to baking sheet.
Bake 10-15 minutes or until exterior is crisp. Transfer to serving platter with a dipping sauce of choice.
