Description
These crispy Mashed Potato Croquettes with a tangy Cranberry Mayo dip are a delicious appetizer or snack. Made from creamy mashed potatoes mixed with cheese and green onions, coated in breadcrumbs, and fried to golden perfection, they pair beautifully with a sweet and savory cranberry mayo for a burst of flavor.
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. For freshly made mashed potatoes, allow them to cool to room temperature before moving forward.
- Mix the croquette filling: In a large mixing bowl, combine the mashed potatoes, grated cheese if using, finely chopped green onions, garlic powder, salt, and black pepper. Stir until the mixture is uniform and well incorporated.
- Form the croquettes: Scoop approximately 2 tablespoons of the potato mixture per croquette. Roll each portion into a ball and gently flatten into a small patty. Continue until all mixture is shaped.
- Coat the croquettes: Prepare a dredging station with flour in one shallow dish, beaten egg in another, and breadcrumbs in a third. Coat each croquette in flour, then dip into the beaten egg, and finally roll in breadcrumbs, pressing lightly to ensure the crumbs stick evenly.
- Fry the croquettes: Heat about 1/2 inch of vegetable oil in a frying pan over medium heat. Test the oil by dropping a breadcrumb in; it should sizzle immediately. Fry the croquettes in batches, cooking each side for 2-3 minutes until golden brown and crispy. Remove and drain excess oil on paper towels.
- Make the cranberry mayo: In a small bowl, whisk together mayonnaise, cranberry sauce, Dijon mustard, and chopped parsley if desired. Season with salt and pepper to taste.
- Serve: Present the hot, crispy mashed potato croquettes alongside the cranberry mayo for dipping and enjoy immediately.
Notes
- For best results, use chilled or cooled mashed potatoes to prevent croquettes from falling apart during frying.
- Using Panko breadcrumbs adds extra crispiness to the croquettes.
- These croquettes can be baked as a healthier alternative by spraying them lightly with oil and baking at 400°F (200°C) for 20-25 minutes, turning halfway through.
- Leftover cranberry mayo can be stored in the refrigerator for up to 3 days.
- Ensure the oil temperature is medium to avoid burning the breadcrumbs before the inside is heated through.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: American
