If you’re looking for a delightful appetizer or side dish that combines comfort and a festive twist, this Mashed Potato Croquettes with Cranberry Mayo Recipe is exactly what you need. Golden, crispy on the outside, and creamy inside with melted cheddar and zesty green onions, these croquettes are a comforting bite of pure joy. The cranberry mayo adds a sweet and tangy kick that perfectly complements the savory potatoes, making this a dish that’s as fun to eat as it is to share. Whether for a holiday spread or a cozy snack, these croquettes bring warmth and flavor to any table.
Ingredients You’ll Need
This recipe calls for simple, everyday ingredients that come together to create an irresistible balance of flavors and textures. Each ingredient plays a key role, from the creamy mashed potatoes serving as the base to the vibrant cranberry mayo that brightens every bite.
- Cold mashed potatoes: Using chilled mashed potatoes helps the mixture hold shape better when frying.
- Shredded cheddar cheese: Melts inside the croquettes for a rich, gooey surprise.
- Green onions: Add a fresh, mild bite and a pop of color.
- Garlic powder: Brings subtle warmth and depth without overpowering.
- Salt and black pepper: Essential for seasoning and balancing flavors.
- Large egg: Acts as a binder to keep the croquettes together through frying.
- All-purpose flour: Helps the coating stick and crisps up beautifully.
- Breadcrumbs (panko or regular): Gives the croquettes their irresistible crunchy crust.
- Vegetable oil for frying: Provides a neutral frying medium for even cooking.
- Mayonnaise: The creamy base of the cranberry mayo dressing.
- Cranberry sauce: Adds sweetness and festive tartness to the mayo.
- Lemon juice: Gives the cranberry mayo a bright, fresh zing.
- Pinch of salt: Balances the mayo and enhances the overall flavor.
How to Make Mashed Potato Croquettes with Cranberry Mayo Recipe
Step 1: Combine the Filling
Start by mixing the cold mashed potatoes, shredded cheddar, thinly sliced green onions, garlic powder, and seasoning with salt and pepper in a large bowl. This will create a flavorful, creamy base that’s perfect for the croquettes.
Step 2: Shape and Chill
Scoop about 2 tablespoons of the mixture and roll into small logs or balls. Placing them on a baking sheet, let them chill in the refrigerator for around 15 to 20 minutes. This step is crucial as it firms them up, making them easier to handle during breading and frying.
Step 3: Set Up the Breading Station
Prepare three bowls: one with flour, one with the beaten egg, and one with breadcrumbs. This classic breading trio ensures each croquette gets a crispy, golden coating.
Step 4: Bread the Croquettes
Roll each chilled croquette first in flour, then dip into the egg, and finally coat with breadcrumbs. This triple-layered coat is what gives the croquettes their wonderfully crunchy exterior.
Step 5: Fry Until Golden
Heat about 1½ inches of vegetable oil in a skillet over medium-high heat. Fry the croquettes in batches for 2 to 3 minutes on each side until they are perfectly golden brown and crispy. Drain them on paper towels to remove excess oil and keep them light and crunchy.
Step 6: Mix the Cranberry Mayo
In a small bowl, combine the mayonnaise, cranberry sauce, lemon juice, and a pinch of salt. Stir until smooth. This sauce is the perfect sweet and tangy partner for your croquettes.
How to Serve Mashed Potato Croquettes with Cranberry Mayo Recipe
Garnishes
Fresh herbs like chopped parsley or chives add a lovely color contrast and enhance the green onion notes inside the croquettes. A sprinkle of extra shredded cheese on top while still warm can be an indulgent touch. For a festive flair, scatter some dried cranberries or pomegranate seeds around the platter.
Side Dishes
These croquettes pair wonderfully with crisp salads or roasted seasonal vegetables. If you want to keep the theme going, try serving alongside a simple green salad with a balsamic vinaigrette. They also make a great companion to turkey, ham, or chicken dishes during holiday meals.
Creative Ways to Present
Serve the croquettes on a rustic wooden board with small ramekins of cranberry mayo for dipping. For a party, thread them on cocktail sticks to create easy-to-grab finger foods. You can also arrange them in a circular pattern around a bowl filled with extra cranberry sauce for a stunning centerpiece.
Make Ahead and Storage
Storing Leftovers
Once cooled, store leftover croquettes in an airtight container in the refrigerator. They stay fresh for up to 3 days, making them a great option for quick snacks or meal additions later in the week.
Freezing
You can freeze the croquettes before frying. Place them on a parchment-lined baking sheet and freeze until solid, then transfer to a freezer bag for up to 1 month. This way, you can pop them straight into hot oil or the oven whenever cravings hit.
Reheating
Reheat croquettes in a preheated oven at 375°F (190°C) for about 10 minutes, or until heated through and crisp again. Avoid microwaving as it can make them soggy. If frozen, allow them to thaw slightly before reheating for best results.
FAQs
Can I use leftover mashed potatoes for this recipe?
Absolutely! Leftover mashed potatoes are perfect for this recipe as long as they are cold and not too runny. They save time and add fantastic flavor to the croquettes.
Is it possible to bake the croquettes instead of frying?
Yes, you can bake the croquettes at 400°F (200°C) for 20 to 25 minutes, flipping halfway through. The texture will be slightly different but still delicious and less oily.
What type of cranberry sauce works best for the mayo?
A smooth cranberry sauce or a well-mashed chunky version both work well. Avoid very chunky sauces with whole berries unless you prefer a more textured dip.
Can I add other fillings to the croquettes?
Definitely! Adding cooked bacon, chopped herbs, or even a bit of cooked spinach can add extra layers of flavor that make the croquettes uniquely yours.
Are these croquettes suitable for vegetarians?
Yes, as long as you use vegetable oil and ensure no meat-based ingredients are added, this recipe is a delicious vegetarian option.
Final Thoughts
This Mashed Potato Croquettes with Cranberry Mayo Recipe truly brings comfort food to a new level with its crispy crust and creamy, cheesy center. The cranberry mayo elevates every bite, making it perfect for celebrations or casual get-togethers. I hope you give this recipe a try soon and watch it become a beloved favorite in your household too!
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Mashed Potato Croquettes with Cranberry Mayo Recipe
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 16 croquettes
- Category: Appetizer, Side Dish
- Method: Frying
- Cuisine: American
- Diet: Vegetarian
Description
Deliciously crispy mashed potato croquettes stuffed with shredded cheddar and green onions, served with a tangy cranberry mayo dip. Perfect as a savory appetizer or side dish, these croquettes combine creamy mashed potatoes with a golden fried crust for a comforting snack or holiday treat.
Ingredients
For the Croquettes:
- 2 cups cold mashed potatoes
- 1 cup shredded cheddar cheese
- 2 green onions, thinly sliced
- ½ teaspoon garlic powder
- Salt and black pepper to taste
- 1 large egg, beaten
- ½ cup all-purpose flour
- 1 cup breadcrumbs (panko or regular)
- Vegetable oil for frying
For the Cranberry Mayo:
- ½ cup mayonnaise
- ¼ cup cranberry sauce
- 1 teaspoon lemon juice
- Pinch of salt
Instructions
- Prepare the Croquette Mixture: In a large bowl, combine the cold mashed potatoes, shredded cheddar cheese, sliced green onions, garlic powder, salt, and black pepper. Mix until all ingredients are evenly incorporated to create a uniform potato mixture.
- Shape the Croquettes: Using about 2 tablespoons of the potato mixture for each, shape them into small logs or round balls. Arrange them on a baking sheet and place in the refrigerator for 15–20 minutes to firm up, making them easier to bread and fry.
- Breading Station Setup: Set up three separate shallow bowls—one with flour, one with the beaten egg, and one with breadcrumbs. This setup will ensure an even coating on each croquette.
- Bread the Croquettes: Roll each chilled croquette first in flour, then dip into the beaten egg, and finally coat thoroughly with breadcrumbs. This triple-step process ensures a crispy and golden crust when fried.
- Fry the Croquettes: Heat about 1½ inches of vegetable oil in a skillet over medium-high heat. Fry the croquettes in batches for 2–3 minutes on each side or until they turn golden brown and crispy. Avoid overcrowding the pan for even cooking.
- Drain Excess Oil: Once fried, transfer the croquettes to a paper towel-lined plate to drain any excess oil and help maintain crispiness.
- Prepare Cranberry Mayo: In a small bowl, whisk together mayonnaise, cranberry sauce, lemon juice, and a pinch of salt until smooth and well combined. Adjust seasoning to taste.
- Serve: Serve the warm croquettes alongside the cranberry mayo dip for a delightful contrast of flavors and textures.
Notes
- Great way to use leftover mashed potatoes.
- Add cooked bacon bits or chopped fresh herbs like parsley or chives for extra flavor variations.
- To bake instead of frying, place croquettes on a greased baking sheet and bake at 400°F (200°C) for 20–25 minutes, flipping halfway through for even browning.
