2 cups mashed potatoes
1 cup shredded cheddar cheese
1/4 cup grated Parmesan cheese
2 tablespoons chopped fresh chives
1 tablespoon chopped fresh parsley
Salt and pepper to taste
1 cup all-purpose flour
2 eggs, beaten
1 cup breadcrumbs
Vegetable oil for frying
Directions
In a large bowl, combine the mashed potatoes, cheddar cheese, Parmesan cheese, chives, parsley, salt, and pepper. Mix until well combined.
Shape the mixture into small, oval-shaped croquettes, about 2 inches long.
Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs.
Dredge each croquette in flour, then dip in the beaten eggs, and finally coat with breadcrumbs.
Heat vegetable oil in a deep skillet over medium-high heat. The oil should be about 1 inch deep.
Fry the croquettes in batches, turning occasionally, until they are golden brown and crispy on all sides, about 3-4 minutes per batch.
Remove the croquettes from the oil and drain on paper towels.
Serve hot, garnished with additional chives if desired.
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Variations & Tips
For a different flavor profile, try adding a teaspoon of smoked paprika or a pinch of cayenne pepper to the potato mixture for a bit of heat. You can also experiment with different cheeses, such as mozzarella for a gooey center or feta for a tangy twist. If you’re looking to make these croquettes a bit healthier, consider baking them in the oven at 400°F for about 20 minutes, flipping halfway through, until they’re crispy and golden. For a gluten-free option, use gluten-free breadcrumbs and flour.
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