Potato Croquettes
Balls of cooled mashed potato with Parmesan, onion, garlic and parsley, coated in flour, egg and panko and fried until crisp.
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Ingredients
- 2 cups mashed potatoes cooled
- 1/2 cup Parmesan cheese grated
- 1/4 cup onion finely minced
- 1/4 cup parsley minced; more to serve if desired
- 3 large eggs divided: one for the potato mixture and two for the coating
- 1 clove garlic finely minced
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup panko
- 1/4 cup flour
- oil for frying; enough to reach 2 inches in the pan
Instructions
- Combine the cooled mashed potatoes, Parmesan, onion, parsley, garlic, salt, pepper and one egg in a large bowl until well combined.
- Put the flour in one shallow bowl, whisk the remaining two eggs in another and put the panko in a third.
- Form the potato mixture into balls. Dip each ball in flour, then egg, then panko. Set the coated croquettes on a baking sheet or plate.
- Heat 2 inches of oil in a high-sided frying pan over medium-high heat to 350°F.
- Add croquettes without crowding the pan. Cook for about 2 minutes, until light brown. Because the mixture contains egg, check that the center reaches 160°F with a food thermometer, and keep cooking if needed. Let the oil return to 350°F between batches.
- Remove the croquettes with a slotted spoon and drain on a cooling rack set over a baking sheet, or on a paper towel-lined plate. Serve promptly.
Notes
The time does not include making or cooling the mashed potatoes, or the optional chill. The frying oil has no set amount and is not counted in the nutrition, so the real figures are higher.
Nutrition
Serving: 1servingCalories: 125kcalCarbohydrates: 15.4gProtein: 5.3gFat: 4.7gSodium: 339mgFiber: 1gSugar: 1.1g
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