A crispy, golden-brown snack or side dish made with leftover mashed potatoes! These are easy to whip up and packed with flavor from bacon and green onions. Perfect as an appetizer or a way to use up leftovers.
Ingredients
- 2 cups leftover mashed potatoes
- 2-3 green onions, finely chopped
- 3 slices cooked bacon, crumbled
- Salt and pepper, to taste
- 1 egg (for the wash)
- 1 cup Italian-style breadcrumbs
- Oil for frying (vegetable or canola oil works well)
Instructions
- Prepare the Mixture
- In a large bowl, combine the mashed potatoes, green onions, bacon, salt, and pepper.
- Mix thoroughly until all ingredients are evenly incorporated.
- Shape the Croquettes
- Roll the potato mixture into small balls (about the size of a golf ball).
- Place the balls on a plate or tray and refrigerate for 15 minutes to firm up.
- Heat the Oil
- While the croquettes are chilling, heat oil in a deep skillet or saucepan to 350°F (175°C).
- Use enough oil to submerge the croquettes halfway.
- Prepare the Coating
- In a small bowl, beat the egg to make an egg wash.
- Place the breadcrumbs in a shallow dish.
- Coat the Croquettes
- Dip each potato ball into the egg wash, ensuring it’s fully coated.
- Roll the ball in breadcrumbs, pressing gently to adhere the crumbs evenly.
- Fry the Croquettes
- Carefully place the croquettes in the hot oil, frying in batches to avoid overcrowding.
- Fry for 2-3 minutes per side, or until golden brown and crispy.
- Remove with a slotted spoon and drain on paper towels.
- Serve
Serve warm as is or with a dipping sauce like sour cream, ranch, or spicy aioli.
Tips & Variations
- Cheesy Surprise: Add a small cube of cheese to the center of each croquette before rolling.
- Herb Boost: Add chopped parsley or dill to the potato mixture for extra freshness.
- Healthier Option: Bake the croquettes in a preheated oven at 400°F for 15-20 minutes, flipping halfway through.
These croquettes are crispy on the outside, creamy and flavorful on the inside—a perfect comfort food! 🥔✨