Potato Croquettes
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Potato Croquettes
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These Potato Croquettes have a creamy and cheesy potato filling with a golden crispy outside. Perfect as a side dish or appetizer.
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Ingredients
- 2 large potatoes peeled and cubed
- 1 cup shredded cheddar cheese
- 1/4 cup grated Parmesan cheese
- 1/4 cup finely chopped green onions
- 1/2 teaspoon garlic powder
- salt and pepper to taste
- 1/2 cup all-purpose flour
- 2 large eggs beaten
- 1 cup breadcrumbs
- vegetable oil for frying
Instructions
- Place the cubed potatoes in a pot of salted water. Bring to a boil and cook until the potatoes are fork-tender, about 15 minutes. Drain the potatoes and transfer them to a mixing bowl.
- Mash the cooked potatoes until smooth, then add the shredded cheddar cheese, grated Parmesan cheese, green onions, garlic powder, salt, and pepper. Mix until well combined.
- Take a small portion of the potato mixture and shape it into a cylinder about 2 inches long. Repeat this process until all the mixture is used, yielding approximately 12 croquettes.
- Set up a breading station with three shallow dishes: one with the all-purpose flour, one with the beaten eggs, and one with the breadcrumbs.
- Roll each croquette in the flour, dip it in the beaten eggs, and then coat it thoroughly with breadcrumbs. Place the breaded croquettes on a plate and refrigerate for 15-20 minutes to firm up.
- In a deep saucepan or frying pan, heat vegetable oil to 350°F (175°C). Carefully lower the croquettes into the hot oil in batches and fry until golden brown and crispy, about 3-4 minutes.
- Using a slotted spoon, transfer the fried croquettes to a plate lined with paper towels to drain excess oil.
- Serve the cheesy potato croquettes hot with your favorite dipping sauce or as a side dish to complement your meal.
Notes
- For added flavor, consider incorporating cooked and crumbled bacon or diced ham into the potato mixture.
- Experiment with different cheeses such as mozzarella, Gruyère, or a blend of your favorites to create unique flavor profiles.
- To make the preparation easier, you can use leftover mashed potatoes instead of boiling and mashing fresh potatoes.
- Ensure the oil is at the correct temperature before frying to achieve a crisp exterior while ensuring the croquettes cook through evenly.
- Leftover croquettes can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven at 375°F (190°C) for 10-15 minutes for a crispy finish.
Nutrition Information
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Calories
162kcal
(8%)
Carbohydrates
22g
(7%)
Protein
7g
(14%)
Fat
5g
(8%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Trans Fat
0.003g
Cholesterol
42mg
(14%)
Sodium
180mg
(8%)
Potassium
312mg
(9%)
Fiber
2g
(8%)
Sugar
1g
(2%)
Vitamin A
179IU
(4%)
Vitamin C
13mg
(14%)
Calcium
116mg
(12%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12Croquettes
Amount Per Serving
Calories 162 kcal
% Daily Value*
| Calories | 162kcal | 8% |
| Carbohydrates | 22g | 7% |
| Protein | 7g | 14% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.003g | 0% |
| Cholesterol | 42mg | 14% |
| Sodium | 180mg | 8% |
| Potassium | 312mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 179IU | 4% |
| Vitamin C | 13mg | 14% |
| Calcium | 116mg | 12% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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