Potatoes never get old. It’s like you can make a ton of recipes with it that are evergreen. Seriously, if there’s one pantry staple ingredient that I could nominate for an official position, that’d be Potatoes. Our recipe for today is a great recipe to make use of holiday leftover Ham or Turkey. Actually, this is what I’d usually do with my leftover holiday meat. And it always flies off the table in seconds. So yes, if you’re looking for a crowd-pleasing stuffed appetizer or side dish (’cause why not?), then you are just looking at them right now!!
What are Potato Croquettes?
Croquettes actually originated in France and it was in 1898 that Monsieur Escoffier, together with some help, started writing down recipes. As time went on, their chef students have brought these recipes with them, and as they travel they put their own spin into these croquettes. Thus the many variations of croquettes around the world. Potato Croquettes are usually cylinder or oval fried mashed potato and cheese balls rolled in breadcrumbs and dipped in an egg mixture and then fried or baked to golden brown perfection! They are usually served with some dipping sauce as an appetizer or as a holiday side dish.
Potato Croquettes Variations
As mentioned above, there is not just one true version of these croquettes. Almost each of country has their own signature croquettes to boot. Feel free to try most of them, if not all, just to see what makes it different from the others:
Korokke – In Japan, their version of potato croquettes is mixed with chopped meat, seafood or vegetables served generally shaped into patties and served with a white sauce. Ham Croquettes or Croquetas de Jamon – In Puerto Rico, their croquettes are typically made with ham or chicken mixed with flour and breadcrumbs and dipped in beaten eggs before it gets cooked. Tuna or Chicken Croquettes – Aside from potatoes, Mexicans make their croquettes with added tuna or chicken. Southern Mexico, on the other hand, uses fresh cheese, plantains, and beans for their croquettes. Potato Crocche – The Italian’s version of potato croquettes features minced parsley and cornstarch mixed with the boiled and mashed potatoes.. Chorizo Croquettes – Chorizo and sausage aren’t the same, but apparently you may use both to jazz up your regular potato croquettes. Chorizo is somewhat smokier and it is cooked with onions, garlic, cumin and such before they’re added with the mashed potatoes. Ham and Potato croquettes – For any leftover holiday ham you have, you can simply dice them up and add into your potato croquettes mixture. Just add more shredded cheese for an ultimate ham and cheese + potato combo.
Can I Make Croquette Ahead of Time?
Yes, you can. Just assemble them 2-3 days ahead, cover them with plastic wrap and store in the fridge. When ready to serve, simply fry or bake them straight off the fridge. If you wish to freeze them instead, I suggest that you stop right that part where you shape them. Flash freeze them for an hour on a single-layered baking sheet. Then transfer them to a Ziploc bag or an airtight container and keep in the freezer for up to 3 months. When ready to serve, thaw them first completely before you coat them with the flour, eggs, and breadcrumbs. And lastly, fry them or bake, depending on your preference.
How to Store Leftover Potato Croquettes?
For any leftover potato croquettes, just store them on a parchment-lined baking sheet and keep in the fridge for 3-5 days. Then reheat them in the oven until warm or on a heated pan with oil over the stovetop.
Dipping Sauce for Croquettes
Actually, these babies here are enjoyable just as they are. But if you’re the dip-kind-of-person, you may use these any of these dips below for these croquettes:
Garlic Aioli Dipping Sauce Honey Mustard Sauce Homemade Gravy
More Potato Recipes That You’ll Love
Potato Frittata Hasselback Potatoes Scalloped Potatoes Twice Baked Potatoes Hashbrown Breakfast Casserole
More Easy Party Crowd-Pleasing Appetizers For You
Coconut Shrimp Bacon-Wrapped Chicken Pigs in a Blanket Sausage Balls Beef Sausage Rolls Salmon Croquettes
How To Make Potato Croquettes
Place potatoes in a medium pot, over medium heat in enough water to cover potatoes. Lightly salt. Bring the pot to boil cook for 18- 20 minutes just until potatoes are tender. Do a test for doneness with a fork, it should easily pierce through the potatoes. Drain the potatoes using a colander and add to a large mixing bowl. Next add butter, milk and creole seasoning, Mash everything together using a fork or potato masher. Add green onions parmesan cheese and bacon or ham. Thoroughly mix. Season with salt and pepper to taste. Set aside. Using three bowls, add eggs to one, flour to another, and bread crumbs to the last. Scoop out a generous amount of potato mixture using a spoon and roll into a cylinder. The exact shape and size are completely up to you. Place about a teaspoon of cheese in the center and roll them so the cheese is nestled inside. Set aside and complete this process with the rest of the potato mixture. Gently place a potato croquette into the flour bowl and gently roll to evenly disperse. Then dip in the egg mixture. Complete it with rolling in the breadcrumbs. Make sure all the ingredients are evenly coating the potato rolls. Heat vegetable oil in a shallow skillet over medium-high heat. Once the oil is hot, add the croquettes one by one and fry until golden brown on each side. Line a plate with paper towels and place croquettes. Garnish with parsley before serving, if desired.
