There is nothing better than a fridge full of leftovers this time of year. Especially leftovers that can be re-purposed into a new meal. I used some leftover mashed potatoes and sweet potatoes to make these delicious crispy, molten croquettes.
4 cups of mashed potatoes, about 1 quart of whole potatoes
3 egg yolks
1 cup gorgonzola cheese (or any you prefer)
1 tsp salt
1 tsp pepper
3 Tbsp flour
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3 eggs, beaten
1 ½ cups breadcrumbs
High Heat oil for frying
Mix the mashed potatoes, egg yolks, cheese, salt, pepper, and flour in a bowl, just until mixed. Shape into ⅛ cup scoops onto a lined sheet and chill for at least 2 hours.
Heat ½ inch of oil in a heavy pan over medium heat, like a cast iron skillet if you have one.
Beat the 3 eggs in one shallow dish and put the breadcrumbs in another shallow dish. Taking the chilled potato lumps one at a time, carefully roll them in the egg and then the breadcrumbs. Get them all dipped and coated first, then start to fry them once the oil is hot. Working in batches, fry for 2-3 minutes on each side, watching carefully. Remove to a wire rack set over paper towels and allow to cool slightly.
I served these over fresh arugula because the richness of the croquettes went nicely with the spicy greens.
~ Recipe and Photos by Meghan Feilmeier
Follow Meg on Instagram @meghan_moves and @meghan_feilmeier_photo
