Last Updated on November 13, 2019 by Chef Mireille
Cheesy Potato Croquettes – #FoodBloggerLove – These Cheesy Potato Croquettes have a little bit of a spicy kick,making them an instant party pleaser!
It’s almost Valentine’s Day and Valentine’s Day is about sharing love to me whether that love is to your significant other, your children, your parents, your best friend or your dog.
Since I am a food logger, today I am sharing love with one of my food blogger tribes by sharing #FoodBloggerLove. I was so happy to discover By the Pounds. Her recipes are unique and inspired with a lot of Caribbean influence with recipes that feature passionfruit and guava, just to name a few of my favorite ingredients. She also has a diverse Recipe Index with many globally inspired recipes, not to mention her weekly cocktail post. I can’t wait to try her Rum Horchata!
Although there were so many desserts I wanted to try, I still had a bunch of leftover beignet around after updating this post so I went savory with her Potato Cakes. I did adapt the recipe a bit by spicing it up and transforming the patties into croquettes. These croquettes are a great party treat! Having an Olympic watching party? Try these croquettes and they’ll be an instant hit!
Are you all ready for #FatTuesday tomorrow? Well even if you won’t be in New Orleans’ French Quarter, you can still have your own Mardi Gras party and these croquettes spiced up with smoked paprika and chile would be an instant hit!
Enjoy with your favorite ketchup – I use True Made Foods Vegetable Ketchup for extra nutrients!
Cheesy Potato Croquettes – #FoodBloggerLove
- 6 cups mashed potatoes
- 1 teaspoon smoked paprika
- 3 tablespoons chopped chives
- 8 oz. grated cheddar cheese
- 1 egg
- 2 teaspoons salt
- oil for frying
- Breading Ingredients:
- 1 cup all purpose flour
- ½ cup milk
- 1 cup Panko breadcrumbs
- In a large bowl, combine mashed potatoes, chives, paprika, chives, cheese, eggs and salt. Mix to combine.
- In 3 separate shallow bowls, place the flour, milk and breadcrumbs in each bowl separately.
- Heat enough oil for deep frying.
- Roll the potato mixture into balls.
- Roll the balls first in the flour. Shake off the excess. Then dip in the milk. Then roll in the breadcrumbs.
- Place in the hot oil and fry until golden brown on all sides.
- Remove to a paper towel lined plate to drain excess oil.
- Serve with ketchup.
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These sound delish! We love anything with mashed potatoes in this house. So yummy!
potatoes are so versatile so I am sure they will love this
Yum, great transformation and thanks for the nice write-up!
thank you for the inspiration!
Amy's Cooking Adventures
Gorgeous! These look amazing!