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
Scale
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.
