Pioneer Woman Potato Croquettes are made with leftover mashed potatoes, grated Cheddar cheese, finely diced ham, scallions, all-purpose flour, kosher salt, freshly ground black pepper, beaten eggs, and panko breadcrumbs. This delicious Pioneer Woman Potato Croquettes recipe creates a tasty appetizer that takes about 30 minutes to prepare and can serve up to 4 people.
Ingredients Needed:
- Vegetable oil for frying
- 1 cup (240 g) leftover mashed potatoes
- 1/2 cup (60 g) grated Cheddar cheese
- 1/2 cup (75 g) finely diced ham
- 1 scallion, thinly sliced
- 1/2 cup (65 g) all-purpose flour
- 1/2 teaspoon kosher salt, plus more for sprinkling
- 1/2 teaspoon freshly ground black pepper
- 2 large eggs, beaten
- 2/3 cup (80 g) panko breadcrumbs
- Chopped fresh parsley or chives, for serving
How To Make Potato Croquettes:
- Heat Oil: In a high-sided skillet, heat 2 inches of vegetable oil to 350°F (175°C) using a deep-fry thermometer.
- Mix Ingredients: In a bowl, combine the leftover mashed potatoes, grated Cheddar, diced ham, and sliced scallion. Stir well and set aside.
- Prepare Breading Stations: In a shallow dish, mix the flour with kosher salt and black pepper. In a second dish, place the beaten eggs and add a couple of tablespoons of water, mixing to combine. In a third dish, place the panko breadcrumbs.
- Form Croquettes: Using a 2-tablespoon scoop, take a portion of the potato mixture and shape it into a disc about 1 inch thick. Repeat with the remaining mixture.
- Bread the Croquettes: Dredge each disc in the flour mixture, shaking off the excess. Dip in the egg mixture, then coat with panko breadcrumbs.
- Fry: Carefully place the croquettes in the hot oil. Fry in batches for 1 to 2 minutes on each side, until golden and crisp. Use a slotted spoon to transfer them to a paper towel-lined plate.
- Serve: Sprinkle with additional salt and garnish with chopped parsley or chives. Serve hot.
Recipe Tips
- Use Cold Mashed Potatoes: Make sure your leftover mashed potatoes are cold. This helps the croquettes hold their shape better when frying.
- Don’t Overmix: When combining the ingredients, mix gently. Overmixing can make the croquettes tough.
- Test Oil Temperature: Use a deep-fry thermometer to ensure the oil is at 350°F. If the oil is too hot, the croquettes will burn; if it’s too cool, they’ll be greasy.
- Fry in Batches: Don’t overcrowd the skillet while frying. This allows the croquettes to cook evenly and stay crispy.
- Let Them Rest: After frying, let the croquettes sit on a paper towel-lined plate for a minute. This helps absorb excess oil and keeps them crispy.
How To Store & Reheat Leftovers
- Refrigerate: ut them in an airtight container and store in the fridge for up to 2 days.
- Freeze: To freeze the croquettes, let leftover Potato Croquettes cool completely. Place them on a baking sheet and freeze for up to 1 month. To thaw, put them in the fridge overnight before reheating.
- Reheating: To reheat leftover Potato Croquettes, place them on a baking sheet in a preheated oven at 375°F (190°C) for about 10-15 minutes. You can also reheat them in an air fryer (175°C) for about 5-7 minutes at 350°F for extra crispiness.
Nutrition Facts
Serving Size: 1 croquette (about 50 g)
- Calories: 110
- Total Fat: 6 g
- Saturated Fat: 2 g
- Cholesterol: 40 mg
- Sodium: 200 mg
- Potassium: 150 mg
- Total Carbohydrate: 10 g
- Dietary Fiber: 1 g
- Sugars: 0 g
- Protein: 4 g
Try More Pioneer Woman Recipe:
- Pioneer Woman Chicken Meatball Polenta Bowl
- Pioneer Woman Fried Red Tomatoes
- Pioneer Woman Turkey Meatballs
- Pioneer Woman Arrabiata Sauce
- Pioneer Woman Taco Potatoes
Pioneer Woman Potato Croquettes
Description
Pioneer Woman Potato Croquettes are made with leftover mashed potatoes, grated Cheddar cheese, finely diced ham, scallions, all-purpose flour, kosher salt, freshly ground black pepper, beaten eggs, and panko breadcrumbs. This delicious Pioneer Woman Potato Croquettes recipe creates a tasty appetizer that takes about 30 minutes to prepare and can serve up to 4 people.
Ingredients
Instructions
- Heat Oil: In a high-sided skillet, heat 2 inches of vegetable oil to 350°F (175°C) using a deep-fry thermometer.
- Mix Ingredients: In a bowl, combine the leftover mashed potatoes, grated Cheddar, diced ham, and sliced scallion. Stir well and set aside.
- Prepare Breading Stations: In a shallow dish, mix the flour with kosher salt and black pepper. In a second dish, place the beaten eggs and add a couple of tablespoons of water, mixing to combine. In a third dish, place the panko breadcrumbs.
- Form Croquettes: Using a 2-tablespoon scoop, take a portion of the potato mixture and shape it into a disc about 1 inch thick. Repeat with the remaining mixture.
- Bread the Croquettes: Dredge each disc in the flour mixture, shaking off the excess. Dip in the egg mixture, then coat with panko breadcrumbs.
- Fry: Carefully place the croquettes in the hot oil. Fry in batches for 1 to 2 minutes on each side, until golden and crisp. Use a slotted spoon to transfer them to a paper towel-lined plate.
- Serve: Sprinkle with additional salt and garnish with chopped parsley or chives. Serve hot.
Notes
- Use Cold Mashed Potatoes: Make sure your leftover mashed potatoes are cold. This helps the croquettes hold their shape better when frying.
- Don’t Overmix: When combining the ingredients, mix gently. Overmixing can make the croquettes tough.
- Test Oil Temperature: Use a deep-fry thermometer to ensure the oil is at 350°F. If the oil is too hot, the croquettes will burn; if it’s too cool, they’ll be greasy.
- Fry in Batches: Don’t overcrowd the skillet while frying. This allows the croquettes to cook evenly and stay crispy.
- Let Them Rest: After frying, let the croquettes sit on a paper towel-lined plate for a minute. This helps absorb excess oil and keeps them crispy.
Pioneer Woman Potato Croquettes