Mashed Potato Croquettes
Golden mashed potato croquettes are your next go-to after-school snack or side dish. Made with mashed potatoes, they are perfect for using up leftovers for savory goodness bites.
Prep Time:
30 min
Cook Time:
25 min
Servings:
6
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Ingredients
- 10 Slices bacon chopped
- 20 Ounces Bob Evans Buttermilk Red Skin Mashed Potatoes
- 1½ Cups panko breadcrumbs divided
- 1 Cup shredded Parmesan cheese
- 1 Tablespoon chopped fresh parsley
- ½ Teaspoon garlic powder
- ½ Cup all purpose flour
- 2 Large eggs
- 48 Ounces bottle vegetable oil for fying
- ½ Cup sour cream
- ½ Cup mayonnaise
- 2 Tablespoons horseradish
- 2 Teaspoons Worcestershire
- 1 Tablespoon minced fresh chives
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Bob Evans Buttermilk Red Skin Mashed PotatoesInstructions
- Stir together sour cream, mayonnaise, horseradish, Worcestershire, and chives in a bowl to prepare the Sour Cream Dipping sauce. Cover and refrigerate until ready to serve.
- Cook bacon in a large skillet over medium heat until crisp; drain on paper towels and place in a large bowl.
- Add mashed potatoes, ½ cup breadcrumbs, cheese, parsley, and garlic powder, stirring until blended.
- Place flour in a small bowl.
- Lightly beat eggs in a shallow bowl.
- Place remaining breadcrumbs in a third shallow bowl.
- Shape potato mixture into 1½-inch logs. Dredge potato logs in flour, gently shaking off excess.
- Dip in beat egg, then dredge in breadcrumbs to coat.
- Meanwhile, pour oil to a depth of 4 inches in a Dutch oven.
- Heat over medium heat to 360°F.
- Fry potato logs, in batches, 5 to 6 minutes or until golden brown.
- Drain on a wire rack set over paper towels.
- Serve immediately with Sour Cream Dipping Sauce.
- Enjoy!
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