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1
Mix the mashed potatoes with the cheese and scallions.
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2
The potatoes that I make typically have sour cream and/or cream cheese.
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3
If you prefer the rich flavor please add a little of each to the mixture (if it is not already there in the left overs).
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4
Roll the potato mixture into 2 inch round balls.
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5
Mix Flour, Panko Crumbs, salt, and Pepper in a shallow bowl.
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6
In another shallow bowl, whisk eggs.
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7
Roll each potato croquette in the egg mixture and then in the bread crumb mixture to coat evenly.
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8
Shake off the excess.
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9
I like to use one hand for wet and one hand for dry to avoid washing my hands after every croquette.
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10
Heat a saute pan with 1.5 inches of olive oil over medium-high heat.
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11
When oil is hot (but not smoking) -- you can tell by placing the handle of a wooden spoon into the middle of the pan -- if the bubbles rise but don't smoke, the heat is perfect.
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12
Add Croquettes and fry until golden brown on the outside.
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13
Place on paper towel covered strainer to remove the excess oil.
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14
Cook in batches to keep the temperature high and oil clean.
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15
Enjoy with a crisp sour cream and chive sauce.
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16
Note - I've wanted to try this recipe with some bacon in the mixture or crumbled on top to serve but just haven't done it yet.
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17
Let me know if it tastes good!
