Mashed Potato Croquettes
from Bon Apetit
Ingredients:
- 2 large egg yolks
- 2 cups cold mashed potatoes
- ½ cup grated Parmesan
- 2 tablespoons fresh chives, chopped
- 1 tablespoon all-purpose flour
- 4 large eggs
- 2 cups breadcrumbs
- Vegetable oil (for frying; about 2 cups)
Preparation:
- Mix egg yolks, mashed potatoes, Parmesan, chives, and flour in a medium bowl. Roll into walnut-size balls; chill until cold, at least 2 hours.
- Beat eggs in a bowl; place breadcrumbs in another bowl. Pour vegetable oil into a medium skillet to measure ½” (about 2 cups) and heat over medium-high until a pinch of breadcrumbs bubbles immediately when added. Dip potato balls in egg, roll in breadcrumbs. Working in batches, fry, turning often, until golden brown and crisp, 3–4 minutes. Drain on paper towels. Makes about 18.
What a great way to use leftover mashed potatoes! When looking at recipes to include in my weekly articles, I try to find something new and different, dishes that are easy to make, and recipes that include items you can get at the market. I think these do the job nicely with some new techniques, some classic flavors, and the Galette uses duck fat which you can get from Maple Leafe Farms!
Crispy Potato Cake with Garlic and Parsley
Gnocchi Gratin with Gorgonzola Dolce
Duck Fat Potato Galette with Caraway and Sweet Onions
