The Golden Secret: Crispy Mashed Potato Croquettes Recipe

Crafting delectable crispy mashed potato croquettes can turn an ordinary meal into a memorable culinary adventure.

Golden-brown exteriors promise a delightful crunch that melts in your mouth.

Creamy potato insides blend perfectly with the tangy cranberry mayo, creating a remarkable flavor profile.

Comfort food enthusiasts will adore this simple yet sophisticated dish that elevates humble ingredients.

Weeknight dinners or party appetizers become extraordinary with these irresistible bites.

Potatoes transformed into crispy parcels of deliciousness invite everyone to the table.

You won’t be able to resist these mouthwatering morsels that combine creamy comfort with elegant presentation.

Instructions to Make Potato Croquettes at Home

Step 1: Whip Up Cranberry Mayo

Mix together mayonnaise, cranberry sauce, and a pinch of salt in a small bowl until smooth. Seal and stash in the refrigerator.

This zesty sauce can hang out for up to four days before serving.

Step 2: Crisp Up the Bacon

Sizzle bacon in a large skillet over medium heat until it reaches crispy perfection.

Rescue the bacon with a slotted spoon and let it rest on a paper towel-lined plate to drain excess grease.

Step 3: Blend Potato Mixture

• Creamy mashed potatoes
• Crumbled crispy bacon
• Grated Parmesan cheese
• Minced garlic
• Chopped chives

Season the mixture with salt to bring out the flavors.

Step 4: Shape and Chill Potato Balls

Line a baking sheet with parchment paper. Scoop out two-tablespoon portions of the potato mixture and roll into perfect little balls.

Arrange them on the sheet, cover with plastic wrap, and let them chill in the refrigerator for 12 hours or overnight.

Step 5: Prepare Breading Station

• First bowl: All-purpose flour
• Second bowl: Whisked eggs
• Third bowl: Mixed panko and plain breadcrumbs

Step 6: Heat the Oil

Pour vegetable oil into a cast iron pan or Dutch oven, filling it about an inch deep.

Heat the oil to 350°F (180°C).

Step 7: Bread and Fry Croquettes

Coat each potato ball by:

Rolling in flour

• Dipping in egg

Coating with breadcrumb mixture

Fry in batches until they turn a gorgeous golden brown, about 1½ to 2 minutes per batch.

Step 8: Drain and Rest

Transfer the fried croquettes to a wire rack set over a baking sheet to drain excess oil.

Step 9: Serve and Enjoy

Arrange the crispy croquettes on a platter with the cranberry mayo nearby for dipping. Watch them disappear!

Practical Tips for Perfect Croquettes Every Time

• Refrigerate potato mixture for at least 12 hours to help croquettes hold their shape and create a crispy exterior when frying.
• Use a thermometer to keep oil consistently at 350°F, ensuring golden-brown croquettes without burning or becoming greasy.
• Use a slotted spoon or spider to gently place and remove croquettes from hot oil, avoiding potential splashing and ensuring even cooking.
• Fry croquettes in small batches to prevent overcrowding, which can lower oil temperature and result in soggy, less crispy results.
• Place fried croquettes on a wire rack over a baking sheet to allow excess oil to drip off, maintaining their crispy texture.

New Styles for Potato Croquettes and Mayo Dip

• Herb-Infused Croquettes: Enhance the potato mixture with fresh rosemary, thyme, and sage for an aromatic herbal profile.
• Spicy Jalapeño Croquettes: Mix finely chopped jalapeños and pepper jack cheese into the potato base for a fiery kick.
• Mediterranean-Style Croquettes: Incorporate crumbled feta, sun-dried tomatoes, and chopped kalamata olives for a Greek-inspired version.
• Smoky Chorizo Croquettes: Replace bacon with crispy Spanish chorizo and add smoked paprika for a rich, bold flavor.

What Pairs Well With Potato Croquettes Dish

• Perfectly Paired Culinary Companions
• Savor Crisp White Wine: Chardonnay's buttery notes complement the croquettes' rich, crispy texture while cutting through the creamy potato filling.
• Match Refreshing Ale: A light wheat beer or Belgian-style ale provides a zesty contrast to the savory bacon and cheesy potato bites, cleansing the palate between each delicious bite.
• Create Bright Salad Side: Prepare a tangy arugula salad with lemon vinaigrette to balance the croquettes' heaviness, adding a fresh, peppery element that enhances the overall dining experience.
• Recommend Sparkling Rosé: A dry, bubbly rosé offers a playful acidity that highlights the cranberry mayo's sweetness and cuts through the deep-fried crunch of the croquettes.

How to Keep Croquettes Warm and Crispy Later

Store leftover croquettes in an airtight container for up to 3 days. Keep cranberry mayo separate in a sealed jar in the refrigerator.

Wrap uncooked croquette balls individually in plastic wrap, then place in a freezer bag. Freeze for up to 1 month. Thaw in refrigerator overnight before breading and frying.

Place croquettes on a baking sheet, bake at 375°F for 10-12 minutes until crispy and heated through. Avoid microwave to maintain crunchiness.

Arrange croquettes in a single layer, air fry at 370°F for 4-5 minutes until hot and crisp. Serve immediately with fresh cranberry mayo.

FAQs

• What are the key ingredients that make these croquettes unique?

The croquettes combine mashed potatoes with crispy bacon, Parmesan cheese, garlic, and chives, creating a flavor-packed bite that’s both creamy and crunchy.

• How do I ensure my croquettes are crispy?

Refrigerating the potato balls for 12 hours helps them hold their shape, and coating them in flour, egg, and breadcrumbs creates a perfect golden, crispy exterior when fried.

• Can I prepare the cranberry mayo ahead of time?

Yes, you can make the cranberry mayo up to 4 days in advance and store it covered in the refrigerator until you’re ready to serve the croquettes.

Why You’ll Remember These Potato Croquettes Forever

• Savor Flavor Explosion: Crispy exterior meets creamy potato interior, packed with bacon and Parmesan for an irresistible taste combination.
• Master Stress-Free Prep: Make-ahead friendly recipe allows you to prepare croquettes a day in advance, reducing last-minute cooking stress.
• Crowd-Pleasing Party Starter: Perfect appetizer for gatherings, holidays, and game nights that will have everyone reaching for seconds.
• Customize with Ease: Flexible recipe lets you swap ingredients or adjust seasonings to match your personal taste preferences.

Everything You Need for Crispy Croquette Success

• Mashed Potatoes: The creamy base that provides a soft interior for the crispy croquettes.
• Bacon: Adds a smoky, crispy texture and rich flavor to the potato mixture.
• Parmesan Cheese: Brings a sharp, salty depth to enhance the overall taste of the croquettes.

• Garlic, Chives: Provide aromatic and fresh herbal notes to the potato mixture.
• Salt: Helps to balance and intensify the overall flavor profile.

• Flour, Eggs, Panko Breadcrumbs, Plain Breadcrumbs: Create a crispy, golden-brown exterior that adds crunch to the croquettes.
• Vegetable Oil: Used for deep-frying to achieve a crisp and golden finish.

• Mayonnaise, Cranberry Sauce: Combine to create a tangy and creamy dipping sauce with a hint of sweetness.

Crispy Mashed Potato Croquettes With Cranberry Mayo Recipe

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4.8 from 31 reviews

• Total Time: 25 minutes
• Yield: 4 1x

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Description

Crispy mashed potato croquettes emerge as a delightful fusion of comfort and creativity, blending golden-brown exteriors with creamy interiors. Cranberry mayo adds a tangy twist, making these irresistible bites perfect for you to savor and share at any gathering.

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Ingredients

Scale 1x2x3x

Main Ingredients:

• 4 cups mashed potatoes
• 1/2 pound applewood smoked bacon
• 1/2 cup freshly grated Parmesan cheese

Binding and Coating Ingredients:

• 1/2 cup all-purpose flour
• 2 large eggs
• 1/2 cup panko breadcrumbs
• 1/2 cup plain breadcrumbs

Seasoning and Sauce Ingredients:

• 3 cloves minced garlic
• 1/4 cup diced chives
• Kosher salt, as needed
• 1/3 cup mayonnaise
• 1/4 cup cranberry sauce
• 1/4 teaspoon kosher salt
• Vegetable oil, for frying

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Instructions

1. Craft a zesty cranberry mayo by whisking mayonnaise, cranberry sauce, and a pinch of salt until smooth. Refrigerate for later use, keeping it fresh for up to 4 days.
2. Render bacon in a skillet over medium heat until crisp and golden. Transfer to a paper towel to drain excess grease.
3. In a spacious mixing bowl, blend mashed potatoes with crumbled bacon, grated Parmesan, minced garlic, and chopped chives. Season with salt to enhance the flavor profile.
4. Prepare a parchment-lined baking sheet. Form potato mixture into uniform balls using a 2-tablespoon scoop. Arrange balls on the sheet, cover with plastic wrap, and chill in the refrigerator for 12 hours or overnight to firm up.
5. Set up a breading station with three shallow dishes: one with flour, another with whisked eggs, and the third with a blend of panko and plain breadcrumbs.
6. Heat vegetable oil in a cast iron pan or Dutch oven to 350°F (180°C), ensuring a 1-inch depth for even frying.
7. Carefully coat each potato ball: first dredge in flour, then dip in egg wash, and finally roll in the breadcrumb mixture for a crispy exterior.
8. Fry croquettes in batches, rotating to achieve an even golden-brown color, approximately 1½ to 2 minutes per batch.
9. Transfer fried croquettes to a wire rack positioned over a baking sheet to drain excess oil and maintain crispiness.
10. Plate the croquettes and serve alongside the chilled cranberry mayo for a delightful dipping experience.

Notes

• Chill potatoes thoroughly to help them hold shape during frying, preventing crumbling and ensuring a crispy exterior.
• Use cold mashed potatoes straight from the refrigerator for better binding and easier shaping of croquettes.
• Vary breadcrumb mixture by adding herbs like thyme or rosemary for extra flavor complexity.
• Replace wheat flour and breadcrumbs with gluten-free alternatives like almond flour and gluten-free panko.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Appetizer, Snacks
• Method: Frying
• Cuisine: American

Nutrition

• Serving Size: 4
• Calories: 436 kcal
• Sugar: 4 g
• Sodium: 620 mg
• Fat: 28 g
• Saturated Fat: 6 g
• Unsaturated Fat: 20 g
• Trans Fat: 0.2 g
• Carbohydrates: 30 g
• Fiber: 2 g
• Protein: 14 g
• Cholesterol: 95 mg