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.
Ingredients
Scale
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
Instructions
- 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.
- Render bacon in a skillet over medium heat until crisp and golden. Transfer to a paper towel to drain excess grease.
- 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.
- 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.
- 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.
- Heat vegetable oil in a cast iron pan or Dutch oven to 350°F (180°C), ensuring a 1-inch depth for even frying.
- 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.
- Fry croquettes in batches, rotating to achieve an even golden-brown color, approximately 1½ to 2 minutes per batch.
- Transfer fried croquettes to a wire rack positioned over a baking sheet to drain excess oil and maintain crispiness.
- 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