Recipe courtesy of Ree Drummond
Loaded Potato Croquettes
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- Level: Intermediate
- Total: 35 min
- Active: 25 min
- Yield: 10 croquettes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 211
- Total Fat
- 16 g
- Saturated Fat
- 3 g
- Carbohydrates
- 12 g
- Dietary Fiber
- 1 g
- Sugar
- 1 g
- Protein
- 6 g
- Cholesterol
- 50 mg
- Sodium
- 273 mg
Ree’s potato croquettes are the perfect way to use up leftover mashed potatoes. They make a delicious appetizer or side dish.
- Level: Intermediate
- Total: 35 min
- Active: 25 min
- Yield: 10 croquettes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 211
- Total Fat
- 16 g
- Saturated Fat
- 3 g
- Carbohydrates
- 12 g
- Dietary Fiber
- 1 g
- Sugar
- 1 g
- Protein
- 6 g
- Cholesterol
- 50 mg
- Sodium
- 273 mg
Ingredients
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Directions
Special equipment:
a deep-fry thermometer- Heat 2 inches of vegetable oil in a high-sided skillet to 350 degrees F.
- Meanwhile, add the mashed potatoes, Cheddar, ham and scallion to a bowl and stir to combine. Set aside.
- Mix the flour with the salt and pepper in a shallow dish. Place the beaten eggs in a second dish, then the panko breadcrumbs in a third dish. Add a couple tablespoons of water to the eggs and mix to combine.
- Using a 2-tablespoon scoop, scoop the potato mixture into your hand and form into a disc about 1 inch thick. Set onto a pan or plate and continue with the remaining mix.
- Bread the discs by dredging them first in the flour, tapping off the excess. Next, dunk them in the eggs and finally cover them in the breadcrumbs.
- Fry the croquettes in the hot oil, in batches if necessary depending on the size of your skillet, until golden and crisp, 1 to 2 minutes per side. Remove to a paper towel-lined plate, sprinkle with salt and garnish with fresh parsley or chives. Serve hot.
