At my house, it seems like no matter how crowded our Thanksgiving dinner gets, we still have a ton of mashed potatoes left over. Potato croquettes are a simple and delicious way to use up those excess spuds, plus they make a fanastic side for the customary leftover turkey sandwich.
I always make garlic mashed potatoes, therefore this recipe does not include additional chopped onion or garlic. If you are so inclined, chop up half an onion and add it to the potato mixture before forming the croquettes.
- 2 cups mashed potatoes
- 4 eggs
- ½ pound mozzarella cheese (or any cheese you have in the fridge that melts well), cut into ½-inch cubes
- 2 cups breadcrumbs, preferably panko
- 1 cup all-purpose flour
- Dried oregano
- Garlic powder
- Salt and pepper
- Vegetable oil, for frying
Preheat oven to 250 degrees.
In a large bowl, combine the mashed potatoes with two of the eggs (and onions, if using). Form the potato mixture into oblong croquettes (should be about the size and shape of an egg) with your hands. Place a cube of cheese in the center of each croquette and re-form the dough so that the cheese is completely covered. Set aside.
Pour the breadcrumbs onto a large plate and the flour onto another. Season the breadcrumbs with oregano, garlic powder, salt, and pepper. In a shallow bowl, beat the two remaining eggs. Heat oil in a large, deep-sided saucepan to 375 degrees.
Line a baking sheet or pan with paper towels. When ready to fry, dip croquettes in egg mixture followed by flour then breadcrumbs. Fry in batches for 3–4 minutes or until golden brown. Transfer to the paper towel-lined baking sheet and place in the oven to keep warm while you finish frying. Serve immediately.