Description
Crispy mashed potato croquettes coated in golden breadcrumbs and fried to perfection, served with a tangy and creamy cranberry mayo dip. This easy-to-make appetizer or snack combines smooth mashed potatoes, melted cheese, and a flavorful cranberry mustard mayo for a delightful bite.
Ingredients
Scale
For the Croquettes
- 2 cups mashed potatoes (leftover or freshly made)
- 1/2 cup grated cheese (cheddar, mozzarella, or Parmesan, optional)
- 1/4 cup green onions, finely chopped
- 1/2 tsp garlic powder
- 1/4 tsp black pepper
- 1/2 tsp salt (or to taste)
- 1/2 cup all-purpose flour (plus extra for dredging)
- 1 egg, beaten (for binding)
- 1/2 cup breadcrumbs (Panko for extra crispiness)
- Vegetable oil (for frying)
For the Cranberry Mayo
- 1/2 cup mayonnaise
- 2 tbsp cranberry sauce (store-bought or homemade)
- 1 tsp Dijon mustard
- 1 tbsp fresh parsley, chopped (optional)
- Salt and pepper, to taste
Instructions
- Prepare the mashed potatoes: If using leftover mashed potatoes, ensure they are chilled. If freshly made, allow them to cool to room temperature before starting the recipe.
- Mix the croquette filling: In a large bowl, combine mashed potatoes, grated cheese if using, chopped green onions, garlic powder, salt, and black pepper. Stir until all ingredients are evenly incorporated.
- Form the croquettes: Scoop about 2 tablespoons of the mashed potato mixture, roll it into a ball, then gently flatten into a small patty. Repeat until all the mixture is used.
- Coat the croquettes: Place flour in one shallow dish, beaten egg in another, and breadcrumbs in a third dish. Dredge each croquette first in flour, then dip into the egg, and finally coat with breadcrumbs, pressing lightly to ensure even coverage.
- Fry the croquettes: Heat approximately 1/2 inch of vegetable oil in a frying pan over medium heat. When hot (test by dropping a breadcrumb which should sizzle), fry croquettes in batches for 2-3 minutes per side or until golden brown and crisp. Drain on paper towels to remove excess oil.
- Make the cranberry mayo: In a small bowl, whisk together mayonnaise, cranberry sauce, Dijon mustard, and chopped parsley if using. Season with salt and pepper to taste.
- Serve: Serve the croquettes hot with the cranberry mayo on the side for dipping.
Notes
- You can make the mashed potatoes ahead of time and chill them for easier shaping.
- Using Panko breadcrumbs yields extra crispy croquettes.
- Feel free to experiment with different cheeses for varied flavor profiles.
- Leftover croquettes can be reheated in an oven or air fryer to maintain crispiness.
- If avoiding frying, croquettes could be baked, but frying offers the best texture.
