Description
Sixteen small cheddar-mashed-potato croquettes coated with panko and shallow-fried.
Ingredients
Scale
- 2 cups Cold plain mashed potatoes
- 1 cup Sharp cheddar, shredded
- 2 tablespoons Scallions, finely chopped
- 1/4 teaspoon Fine salt
- 1/4 teaspoon Ground black pepper
- 1/2 cup All-purpose flour, for dredging
- 1 egg Large egg, beaten
- 1 cup Panko breadcrumbs
- 1 cup Neutral frying oil
Instructions
- Combine 2 cups cold stiff plain mashed potatoes, 1 cup shredded sharp cheddar, 2 tbsp finely chopped scallions, 1/4 tsp salt and 1/4 tsp pepper. Shape into sixteen short cylinders of approximately equal size. If the mash is loose, document its original milk and butter content before changing this formula.
- Set out 1/2 cup flour, one beaten egg and 1 cup panko in three bowls. Roll each croquette in flour, dip in egg and coat with panko. Place on a tray and refrigerate 30 minutes to firm.
- Heat approximately 1 cup neutral oil in a deep skillet to around 350°F, enough for shallow frying without overflowing. Fry in three uncrowded batches, turning carefully, about 2–3 minutes per side until deeply golden and hot through. Restore oil temperature between batches.
- Drain on a rack or paper-lined tray and serve warm. Record exact potato dryness, croquette diameter, temperature recovery, oil use and whether cheddar stays enclosed during a kitchen trial; do not claim a precise absorbed-oil nutrition figure.
Notes
Recipe-development draft; not kitchen-tested. Timing and yield are estimates. Nutrition has not been calculated.
Additional chilling, resting or cooling time: 30 minutes, included in the total.
Untested estimate starting with prepared chilled mashed potatoes: 30-minute formed-croquette chill, three skillet batches about 6–7 minutes each. Potato preparation is not included.
- Prep Time: 25 minutes
- Chilling, resting or cooling: 30 minutes
- Cook Time: 20 minutes
- Category: Appetizers
Nutrition
- Serving Size: One croquette