Whether you just love crispy poppable bites or have leftover mashed potatoes, these mashed potato croquettes are the perfect, easy appetizer. With just seven simple ingredients, you can make these quick bites either fried in oil or in the air fryer.
INGREDIENTS
- 2 cups fresh spinach, 70 g
- 2 cups mashed potatoes, 450 g
- ½ cup grated parmesan cheese, 80 g
- ½ cup flour + 1 Tbsp, 70 g, can sub gluten-free
- 3 large eggs, divided
- 1 cup panko breadcrumbs, 110 g, I love using Italian-style panko here, can sub gluten-free
- 4 cups vegetable oil, 950 mL
DIRECTIONS
- Spinach: Heat 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.
- Stir: In a large mixing bowl, combine spinach, mashed potatoes, parmesan, 1 tablespoon of flour, and 2 of the egg yolks (reserve egg whites for next step).
- Prep Station: Prepare a work station by whisking the 2 remaining egg whites and 1 remaining whole egg in a bowl, placing ½ cup of flour in a separate bowl, placing breadcrumbs in a separate bowl, and placing a clean plate at the end.
- Oil: Heat oil in a deep pan or deep fat fryer to about 350ºF (176ºC), ensuring oil level will be high enough to completely cover the croquettes.
- Roll: Working in batches using a fork or tongs, dip each ball into the flour, then the egg, let excess drip off, then roll in breadcrumbs. Set on a plate until ready to fry.
- Roll: Working in batches using a fork or tongs, dip each ball into the flour, then the egg, let excess drip off, then roll in breadcrumbs. Set on a plate until ready to fry.
- Fry: Working in batches, transfer croquettes to the hot oil using metal tongs, cooking for 5 to 6 minutes, or until golden brown and crispy. Transfer finished croquettes to a wire rack. Serve immediately.
