Potato Croquettes
How do you feel about Christmas dinner leftovers? Love them? Hate them?
I'm on Team Love Them, at least for a day. There's the once a year turkey sandwich on white bread smothered in mayo, the turkey soup (or this Thai Coconut Turkey Soup, for something a little different) and maybe even a plate of warmed up stuffing covered in never nearly enough leftover gravy.
But what to do with all the leftovers that you just don't feel like eating anymore but feel kind of guilty about throwing out? You make crispy little Potato Croquettes and serve them with some sweet sriracha mayo, that's what you do.
These little guys are crispy on the outside and soft and creamy on the inside. Dipped in some sweet and spicy sriracha mayo that you can whip up in about .237 nano seconds they become little pockets of delicious heaven.
I made these croquettes with some leftover mashed potatoes I had from a roast beef dinner and will definitely be making these again on Boxing Day (that's the day after Christmas for us Canadians).
This Saturday, I'll be bringing them to a Christmas party to share. I'll fry them first at home then warm them up till they're crispy in the oven once I get to the party.
I think they'd be perfect for a game day or Superbowl party too. Oh the possibilities are endless …
If you make Potato Croquettes with Sweet Sriracha Mayo make sure to snap a pic and tag @theendlessmeal on Instagram so I can like and comment on your photos. I love seeing TEM recipes you create.
Potato Croquettes Recipe
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Ingredients
Potato Croquettes
- 2 cups mashed potatoes, cooled
- ½ cup grated parmesan cheese
- ¼ cup finely minced onion
- ¼ cup minced parsley, more to serve
- 3 large eggs, divided
- 1 clove garlic, finely minced
- ½ teaspoon EACH: salt and pepper
- 1 cup panko, gluten-free, if needed
- ¼ cup flour, sub cornstarch for gluten-free
- Oil for frying
Instructions
- Combine the cooled mashed potatoes, parmesan cheese, onion, parsley, garlic, salt, pepper, and 1 of the eggs in a large bowl and mix till well combined.2 cups mashed potatoes, ½ cup grated parmesan cheese, ¼ cup finely minced onion, 1 clove garlic, ½ teaspoon EACH: salt and pepper, ¼ cup minced parsley
- Set up three shallow bowls: add the flour to one bowl, whisk the remaining 2 eggs in another bowl, and put the panko in the third bowl.3 large eggs, 1 cup panko, ¼ cup flour
- Form croquettes into balls and then dip each one first in flour, then in egg, then in the panko. Keeping one hand for the egg and the other hand for the flour and panko makes this process a lot neater. Place the breaded potato croquettes onto a baking sheet or plate.
- Heat 2 inches of oil in a high-sided frying pan over medium-high heat until it reaches 350 degrees Fahrenheit. (See notes.) Working in batches, add the potato croquettes to the pot, making sure not to crowd the pan. Cook them, for 2 minutes, or until they are light brown.
- Remove them with a slotted spoon and place them on a cooling rack set over a baking sheet or a paper towel-lined plate to catch the drips. Continue to cook the remaining croquettes, making sure the oil returns to 350 degrees between batches.
Notes
For more inspiration, check out all of our potato recipes!
I tried this recipe with homemade mashed potatoes. They were cold (straight from the fridge) when I went to form the croquettes. However, they totally fell apart, even as I tried to coat them in the flour, egg, and Panko. Was there something wrong with the consistency of my potatoes?
I managed to get a few little balls together and into the oil. However, all the coating came off as they fried, and all I had in the end were hot mashed potatoes. With the onion, garlic, and cheese they tasted great. However, they did not have any sort of coating left on them. What to do?
When you made your mashed potatoes, did you use a lot of cream and butter? If you did, they would have been amazing, but also more likely to fall apart when made into croquettes. The other thing that could have happened is the temp of the oil was too high. Did you use a thermometer?
Dip first in the egg then the Pablo, then flour
Hi Andrea,
Nope, the order is right. First flour, then egg, then you finish in Panko so they turn nice and crispy. 🙂
Delicious use of leftover potatoes though there’s never any leftover at my house. They reminded me of Japanese korokke which you can turn into a heartier meal by adding ground cooked meat (beef, chicken or pork) or shredded leftover chicken
I love these for a Superbowl appetizer! Such a good idea for leftovers that isn’t a potato pancake! Thanks for sharing =) Off to pin!
This recipe would be perfect for a New Year’s Eve appetizer. What would you substitute for mayo?
You could have them on their own with no dip or maybe even some ketchup. I made a similar version the other day with boursin cheese in them and they were really tasty 🙂
I couldn’t let another day go by without wishing you and your family a Merry Christmas. Eat lots and smile often. Potato croquettes would be a favourite.
Thank you so much, Bellini!
I had a wonderful Christmas. Spent lots of time with my family and ate more turkey and cookies than I care to admit 🙂
I hope you and your family had a fantastic Christmas too!