Croquettes are essentially breaded fry balls, and they are the perfect vessel for using leftovers: anything from mac and cheese to spinach artichoke dip to mashed potatoes. Potato croquettes make a delicious appetizer or side dish for any holiday party. And the best part? They are even better for the after, after party because these ones can be made with all those leftover mashed potatoes! So, let’s reduce food waste in the most delicious way possible and make mashed potato croquettes!
you don’t need much
Spinach: You always need a little veggie goodness with cheese and potatoes! I recommend fresh spinach. Mashed Potatoes: You can make your own for this recipe, but what’s really great is using leftover mashed potatoes to make croquettes. Instant potatoes will work, too, but the texture is less fluffy. The Binders: Eggs and flour make the perfect binding ingredient for these croquettes. Parmesan: While your potatoes may already have cheese added, you’ll definitely want to add a little more. Try to grate your own to avoid the ant-caking agents commonly found in pre-shredded cheese. Breadcrumbs: I use pre-made panko breadcrumbs, but you could make your own breadcrumbs or use a different kind. Oil: I recommend a mild oil like vegetable oil or avocado oil to minimize flavor impacts.
let’s make them
These simple fried potato balls only take a few minutes to come together, so grab those leftover mashed potatoes, and let’s get rolling!” Step 1: Cook the SpinachHeat a dash of oil in a large saute pan over medium heat. Add spinach and cook, stirring often, until spinach has reduced in size, about 3 minutes. Remove from pan and roughly chop spinach. Step 2: Stir Everything TogetherIn a large mixing bowl, combine spinach, mashed potatoes, parmesan, 1 tablespoon of flour, and 2 egg yolks. Step 3: Prepare Your Prep StationPrepare a workstation by whisking the 2 remaining egg whites and 1 remaining whole egg in a bowl, placing the flour in a separate bowl, placing the breadcrumbs in a separate bowl, and placing a clean plate at the end. Step 4: Heat the OilHeat oil in a deep pan or deep fat fryer to about 350ºF (176ºC), ensuring the oil level will be high enough to cover the croquettes completely. Step 5: Roll In The BreadingWorking in batches using a fork or tongs, dip each ball into the flour and then the egg, let the excess drip off, and roll in breadcrumbs. Step 6: Fry ThemWorking in batches, use metal tongs to transfer croquettes to the hot oil. Cook for 5 to 6 minutes or until golden brown and crispy. Transfer the finished croquettes to a wire rack. Serve immediately.
More Ways To Use Leftover Potatoes
If you still have more leftovers, here are some more ideas for how to use them!
Potato Leek Soup is super creamy, thanks to potatoes! Whip this up for the week ahead or on a cold, snowy day. Mashed Potato Truffles are another fun way to use leftover mashed potatoes! Try one of the three tasty flavors and be amazed! Sweet Potato Gnocchi is an easy recipe that’s perfect for using your leftover mashed sweet potatoes.
