Mashed Potato Poppers

Mashed Potato Poppers

Mashed Potato Poppers


4 cups mashed potatoes

2 tablespoons sour cream

2 tablespoons butter

1 tsp salt

1/2 tsp garlic powder

1/2 tsp onion powder

Pepper to taste

3 eggs + 2 yolks

3 tablespoons all-purpose flour

1 ½ cups seasoned breadcrumbs

5oz sharp aged cheddar or gruyere cut into 12 pieces

3-4 cups vegetable oil

1 cup marinara sauce


Mix potatoes with sour cream, butter, salt, garlic powder, onion powder, pepper, 2 egg yolks and flour. At this point refrigerate for 1 hour to harden the mixture.

Roll potato mixture into round 12 oblong cylinders and place a ½oz piece of cheese in the center by molding the potato around it. Refrigerate again for 15 min.

Lightly beat remaining eggs in a bowl and place breadcrumbs in a second bowl. Dip each cylinder in eggs and then breadcrumbs.

Pour oil into a deep heavy pot. Heat to 365 degrees; monitor with a thermometer or check by using the handle end of a wooden spoon. It will bubble around the handle when it hits about 350 degrees.

Carefully place 2 potato croquettes at a time into oil and fry until deeply golden. Be careful not to crowd foods when frying.

Immediately remove drain on a paper towel and season with salt. Can be kept warm in a 325 degree oven until all croquettes are ready. Serve hot with marinara sauce.

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