I don’t make mashed potatoes often, but when I do, I like making a little extra for what I need so I can make these delicious potato croquettes later on in the week.
Along with whatever mashed potatoes you have leftover, you’ll need the below ingredients to create these delicious pucks.
- 1-3 cups of panko bread crumbs (really depends on how much mashed potatoes you’re working with)
- 1-2 eggs and a splash of water, beaten (add a couple pinches of salt)
- 1 cup of all purpose flour
- 2-3 cups of oil (I used avocado)
- Set up your mis en place. Get 3 small to medium sized bowls out and add bread crumbs to one, eggs in the second, and 1 cup of all purpose flour into your third bowl. Get your leftover mashed potatoes out, you don’t need to warm it up. Get a spoon or an ice cream scooper and scoop a handful of potatoes into your hands. Shape them into 2-3 inch- wide, oval like discs, you don’t want them to be too thin. Keep them about 1 inch thick.
- Once you shape the delicious little discs, coat them with a light layer of flour, then the eggs, and into the panko. As you’re battering them up in the panko, you want to kind of pack on the bread crumbs and pat down firmly. (That’s the trick to panko!)
- Now it’s time to get your oil ready! Add about 2-3 cups of oil into your pan, I used a cast iron for this. You want about 1 inch of oil in your pan. Start with a low to medium heat. If you see your pan start to smoke a little bit, it’s time!
- Add in your croquettes one by one. Once they start to turn lightly golden brown around the edges, flip them over. You want the croquettes to be golden brown throughout for that extra crispiness. Place each one onto a wired rack to let cool before serving.
- OPTIONAL – top with some kewpie mayo, okonomiyaki sauce , and furikake for that extra delicious touch. Enjoy. 🙂