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