Leftover Mashed Potato Croquettes



  1. Fill a wok 1/3 full with vegetable oil and place over medium high heat. When you drop a cube of white bread in the oil and it browns in 30 seconds, you're good to go. If it browns faster, turn down your heat and as always, have a fire extinguisher near by whenever you deep fry. I don't want you to burn your house down.
  2. As that heats, place the flour in one bowl, gently whipped eggs in another, and the panko crumbs with the paprika and salt and pepper in a 3rd.Pull the cold mashed potatoes from the fridge and shape into oblong shaped blobs, approximately 3" in length and 2" in width. Place on parchment paper and set aside until all your potatoes are shaped. Be careful not to handle them too much as this process works best if the potatoes are cold - the more you handle them, the more heat you will transfer to them.
  3. Dredge each croquette in the flour, gently shake off excess, coat in the egg, shake off excess, then roll in the panko/spice mixture. Immediately (and very carefully) slip into the ready-hot oil with a slotted spoon and allow to turn golden, gently flip and brown the other side. Be careful not to crowd the oil or the temperature will drop and you'll end up with soggy, oily croquettes.
  4. Remove from the oil with the slotted spoon and drain on a paper towel lined plate. Serve with bacon and parsley.
  5. Eat.

Recipe by She Eats at