I say this is not really a “recipe“ because it really depends on how many leftover mashed potatoes you have. Use your judgment and if the mixture looks a little bit too wet add a little bit more breadcrumbs. However you end up making it, it’ll taste delicious because you’re basically frying mashed potatoes coated with breadcrumbs in oil a.k.a. heaven
I created this recipe using my leftover Garlic Mashed Potatoes that I cooked for dinner the other night and it was incredible. Eat them hot out of the pan or have them cold out of the fridge, either way they're great. These are even better if you serve them with your favorite jarred marinara sauce, or even try pesto if you're feeling crazy!
Makes: 6-8 (depending on the size)
Cook Time: 15 minutes
1 cup leftover mashed potatoes
Two beaten eggs for breading plus one yolk for potato mixture
1 tablespoon pecorino cheese
1 tablespoon Parmesan cheese
2 tablespoons chopped parsley (can use 1 tsp dried or omit this from the recipe)
1/2 - 3/4 cup Italian seasoned breadcrumbs
1/2 - 3/4 all-purpose flour
Olive oil for frying
In a medium skillet over medium high heat, heat olive oil till shimmering.
In a medium bowl combine mashed potatoes, one egg yolk, both cheeses, chopped parsley and roughly 2 tablespoons of Italian seasoned breadcrumbs. Season with salt and pepper. Mix till combined, if mixture still looks too wet add additional tablespoon of breadcrumbs.
Place flour on a small plate or bowl. Scoop a 2 tablespoon size amount of mashed potato mixture into flour. Coat in flour and shake off excess. Then, transfer to bowl of beaten eggs and gently toss to coat completely. Lastly, dip in seasoned breadcrumbs and make sure outside is completely coated. Set aside on a small plate and repeat with remaining potato mixture.
Add 3 to 4 croquettes to the hot oil at a time. Cook 2-3 mins per side, till golden brown. Remove from oil and place on a paper towel lined plate while you finish frying the remaining croquettes. Serve with your favorite jarred marinara sauce or eat plain.