Croquettes are one of those things you can make to use up small amounts of leftovers and turn them into something with a different texture so it doesn’t seem like you’re eating leftovers. I made potato croquettes with our leftover mashed potatoes today. They were great with some leftover gravy, although my daughter preferred hers with ketchup.
They’re a bit like homemade Tater Tots.
The measurements don’t have to be precise so don’t worry if you have a bit more or less than 2 cups of mashed potatoes. I also used leftover egg yolks this time rather than whole eggs. We had decorated gingerbread houses on Saturday so I had lots of leftover yolks from making icing with the whites.
- 2 cups mashed potatoes
- 2 eggs, divided
- bread crumbs
- 1/2 cup oil
- Whisk one of the eggs in a small bowl, then add the mashed potatoes and mix thoroughly. Flour your hands a little and shape the potato mix into balls or tubes of whatever size you like. I usually do them on the large side, so make about 8-10. Put the balls on a pan lined with wax paper and refrigerate at least 30 minutes.
- Whisk together the second egg in a small bowl. Set out another small bowl of flour and another of bread crumbs. You can use seasoned bread crumbs or panko if you’d like.
- Dip the potato balls into flour, then egg, then bread crumbs, covering all sides and set them onto a clean sheet of wax paper.
- Heat about 1/2 cup of neutral oil (canola, safflower, etc.) in a frying pan.
- Brown each croquette on all sides until crispy, then drain on paper towels.