Sunday, November 2, 2014
These pretty Potato Croquettes are crunchy on the outside and creamy on the inside. And they are delicious!
2 large potatoes, peeled and diced
1 C Panko breadcrumbs
2 T butter, melted
2 teaspoons garlic powder
1/2 C shredded cheese, any flavor
Salt & pepper, to taste
Put the potatoes in a pot and cover with water. Bring to a boil and cook until they are tender, about 15 minutes. Drain them very well. Mash the potatoes very smooth or put them through a potato ricer. Stir in the butter, garlic powder, cheese, salt and pepper to taste, and the egg. Mix well. Put the Panko in a bowl. Using a small scoop or or a tablespoon, scoop out about 1 inch balls. Put the ball into the Panko and coat well. Shape them into flattened disks and place them on a sheet pan. Put them in the freezer for about 30 minutes to firm up.
Heat about an inch of peanut oil in a large skillet. Fry the croquettes in batches until they are well browned and crispy on the outside.