Mashed Potato Croquettes


I’ve always wanted to try deep frying food, but I never got to it for many reasons: it makes the apartment smell like oil, it splashes, it’s unhealthy, it uses up so much oil!  But I finally decided to take the plunge and fry up something yesterday.  I made a batch of mashed potatoes, and there is only so many times a girl can eat mashed potatoes plain.  The result?  Where has this been all my life?!?  It is super easy, doesn’t require a lot of clean-up, and no splashing!

Prep time: 10 minutes
Cook time: 5 minutes
Yield: 10-15 croquettes

– 2 cups cold leftover mashed potatoes
– 2 eggs, whisked
– 2 cups Italian-style breadcrumbs
– 1 cup flour
– 1 cup canola oil for frying

1) Set up your coating stations in order: flour, whisked eggs, breadcrumbs.
2) Using a tablespoon as a guide, roll mashed potatoes into balls.
3) Roll the mashed potato ball in the coating stations in this order: flour, egg, breadcrumbs, egg, breadcrumbs. (The second coating of egg and breadcrumbs will help the mashed potato not escape during the frying process, and it’ll also create a nice thick layer of crunchy coating!)
4) In a small saucepan, heat up the canola oil on medium-high heat.  When oil is hot, drop prepared croquettes in small batches (about 3 at a time) until golden-brown.  Place on a paper towel-lined plate when done.

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*Note: For reheating, heat the croquettes in an oven for 10-15 minutes at 400 degrees.

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