Parmesan Potato Croquette

Parmesan Potato Croquette's

This can be served as a side dish using left over mashed potatoes from the night before or as a main course served with salad or a soup or whatever you like.

You will need:
4 Cups of Garlic mashed potato's (6 to 8 potato's and 2 large cloves of garlic should yield a minimum of 4 cups of mashed potato's.
2 Egg yokes in a bowl
2 Tab. Flour
3 Tab. Milk
Kosher Salt to taste
1/2 Tea. Black Pepper
1/2 Cup Parmesan cheese shredded (not the stuff in the green can, real cheese)
1/4 cup chives finely chopped

You will also need:
Parchment paper, 2 baking sheets, an ice cream scoop and a frying pan
1 egg plus the 2 remaining egg whites in a bowel mined well
1 Box Panko bread crumbs (Japanese bread crumbs make for a crunchier bite)
Vegetable Oil 1 to 1 & 1/2 Cups

Mix the mashed potatoes, milk, salt, pepper, egg yokes, flour, Parmesan and the chives together. Mix well so the ingredients are well combined.
Line the baking sheets with the parchment paper
Using the ice cream scoop make scoop size balls line them up on the baking sheet. Then press down slightly to flatten them like a little cake.
Place the baking sheet in the fridge for twenty minutes to let the croquettes chill and firm up.

Whip the egg whites and egg together
Pour the Panko bread crumbs into a shallow bowl
Remove the baking sheet from the fridge
Dip the croquette into the egg wash then place it into the bread crumbs and dust it all over with the bread crumbs

Place the frying pan onto the stove top using a high heat. Add the vegetable oil. You want a 1/4 inch of oil. Let the oil get hot. Cook the croquettes in small batches about four at a time. Rest them on a paper towel to drain the excess oil then place them on a second baking sheet also lined with parchment paper. Heat the oven to 200 degrees enough to keep them warm before serving.

These are simple yet delicious and can even be made smaller as an appetizer served with a dipping sauce.
Enjoy!


Place the croquette into the hot oil until one side is golden brown then turn it over. Place the cooked croquette onto the paper towel then onto the clean parchment and repeat with each batch.