Loaded Baked Potato Croquettes

Loaded Baked Potato Croquettes

Taking the routine go-to and switching it up to something a little more exciting but just as easy.  I love loaded baked potatoes so I decided to turn them into fried potato balls.  The best part about this recipe is that you can change the filling to anything you want, but you have to be careful with the fat content otherwise it could explode and ooz when you fry them.

Traditional Loaded Baked Potato Croquettes

  • Servings: 2
  • Difficulty: medium
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Ingredients

  • 1 Medium Potato
  • 2 TBSP – 1/4 Cup Sour Cream
  • Pinch of Salt and Pepper
  • 1 Piece of Cooked and Crumbled Bacon (optional)
  • 1/2 Cup Grated Cheddar Cheese
  • 1 TBSP Finely cut Chives
  • 1 Egg Yolk
  • Breading: 1 -2 Cups Flour, Egg Wash & 1 -2 Cups Bread Crumbs Canola Oil (or any oil with a smoking point higher than 350 degrees)

Directions

1. Peal and cook the potatoes in salty (like the ocean) water until they are fork tender.
2. Then while they are hot, rice or mash the potatoes into a bowl.
3. Add in the sour cream – it should be starting to become creamy like when you make mashed potatoes and you add in the butter but before you add in the milk or cream. Add in a pinch of salt and pepper.

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4. Add in the remainder of the ingredients, except for the egg yolk!  Combine it all so that the ingredients are evenly incorporated.

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5. Taste!  This part is important, you want to make sure they are yummy!  Feel free to add in a little more something something if it’s missing. Just keep in mind that the potato should still be the main ingredient so that it stays together.

6. Add in the yolk.  This will act like the binding ingredient – the thing that holds it all together into a ball.  Add in one yolk per potato to make sure there is enough to bind all the ingredients.  (Helpful hint – you can keep the whites in a sealed container in the refrigerator and then make yourself an egg white omelet later in the week!)

7. Place the bowl of the potato mix in the refrigerator, OR in the freezer if you’re impatient like me.  I keep them in the freezer for 10-15 minutes, until they are completely chilled and cold to the touch.

8. Once they are cool, you can roll out balls, I try to stick to 1 -2 inches. I used a cookie scooper.  Drop balls on plate.

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9. In 3 different bowls set up the dredging station.
– Flour in one bowl.
– Egg Wash (1 Egg whisked together with 1 TBSP water) in on bowl.
– The bread crumbs in the last bowl.

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10. Dredge the balls – first dip into the flour, then the egg wash and then the bread crumbs.  Make sure the shake off the excess before moving to the next bowl.

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11. I stick the dredged balls back in the refrigerator because they usually warm up while I’m balling and dredging them.  They only need 5-10 minutes to cool down again (this will them keep their shape in the hot oil)

12. Preheat oil in a deep wide pan to 350 degrees.  I had enough oil to where they were almost completely submerged but I used a slotted spoon to move them around to evenly fry.

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13. Fry until brown and crispy.  Be sure not to over crowd the pan, this will make the oil temperature drop.  Make sure to allow the temperature to come back up to 350 degrees between batches.  They only take approx. 5 minutes total per batch so try to do this close to the time you will eat so that they stay warm!

14. Remove from the pan and place on a paper towel to drain.  Immediately season with a sprinkle of salt & serve.

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Another flavor option:

Pepper Jack Potato Croquettes

  • Servings: 2
  • Difficulty: medium
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Ingredients

  • 1 Medium Potato
  • 2 TBSP – 1/4 Cup Sour Cream
  • Pinch of Salt and Pepper
  • Small diced jalapeño
  • Small diced 1/4 red pepper
  • 1/2 Cup Grated Pepper Jack
  • 1 Egg Yolk
  • Breading: 1 -2 Cups Flour, Egg Wash & 1 -2 Cups Bread Crumbs Canola Oil (or any oil with a smoking point higher than 350 degrees)

Directions

See above steps.

 

 



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