Close-up of Loaded Potato Croquettes, as seen on The Pioneer Woman, season 32.
Recipe courtesy of Ree Drummond

Loaded Potato Croquettes

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  • Level: Intermediate
  • Total: 35 min
  • Active: 25 min
  • Yield: 10 croquettes
Ree’s potato croquettes are the perfect way to use up leftover mashed potatoes. They make a delicious appetizer or side dish.



Special equipment:
a deep-fry thermometer
  1. Heat 2 inches of vegetable oil in a high-sided skillet to 350 degrees F.
  2. Meanwhile, add the mashed potatoes, Cheddar, ham and scallion to a bowl and stir to combine. Set aside.
  3. 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.
  4. 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.
  5. 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.
  6. 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.