Tuesday, April 19, 2016
Cheesy Potato Puffs
These are so good, Oh I mean it SOOO Good, Make extra mashed potatoes a day or two ahead and you'll be all set for this recipe. You can change up what you add to make them different each time too, they are great with lunch or dinner or as snacks at your next party. Enjoy Good Food
What you need:
2 cups mashed potatoes(make extra the day before is best)
2 egg yolks
1/4 cup Parmesan cheese (grated)
1/4 cup deli ham (diced optional)
1/4 cup jalapenos diced
1 tablespoon parsley (finely chopped)
1 tablespoon scallions (thinly sliced)
8 ounces pepper Jack cheese or Cheddar (but into 1/2-inch by 1-inch pieces)
For the breading
1 cup all-purpose flour
2 eggs (beaten)
3 cups panko breadcrumbs
kosher salt and freshly ground black pepper (to taste)
Fill a heavy-bottomed pot or fryer halfway with oil. Preheat to 365ºF.
In a large bowl, add mashed potatoes, egg yolks, Parmesan cheese, ham, parsley, scallions, jalapenos, and a pinch of salt and pepper. Mix to combine. Form potatoes into 1/2-inch by 2-inch logs. Place a cube of pepper Jack cheese in the middle of the log.
In a shallow bowl, add the flour and season with Kosher salt and freshly ground black pepper. In a separate shallow bowl, add the eggs and whisk to combine the yolks and whites. In a third shallow bowl, add the panko breadcrumbs. Roll logs in flour, shaking off excess, dip in egg wash, then roll in breadcrumbs to coat.
Working in batches, fry the croquettes until golden-brown, about 2 minutes. Remove to paper towel-lined plate and season immediately with a pinch of salt.
Tip: make the mashed potato mixture and form into logs ahead of time and freeze. Dredge and fry just before serving