Ingredients
Scale
- 2 cups mashed potatoes, chilled
- 1 cup cooked ham, finely chopped
- 1/2 cup shredded cheddar cheese
- 1/4 cup green onions, finely sliced
- 1/2 teaspoon garlic powder
- Salt and pepper, to taste
- 2 eggs, beaten
- 1 cup all-purpose flour
- 1 1/2 cups breadcrumbs
- Vegetable oil, for frying
Instructions
Prepare the Croquette Mixture:
- Mix Ingredients: In a large bowl, combine the chilled mashed potatoes, finely chopped ham, shredded cheddar cheese, green onions, and garlic powder. Season with salt and pepper to taste. Mix well until all the ingredients are evenly distributed.
- Form Croquettes: Take about 2 tablespoons of the mixture and shape it into a small log or ball. Continue with the rest of the mixture, placing the formed croquettes on a plate or baking sheet.
Bread the Croquettes:
- Set Up Breading Station: Prepare three shallow dishes – one with flour, one with beaten eggs, and one with breadcrumbs.
- Dredge Croquettes: Roll each croquette first in the flour, shaking off any excess, then dip it into the beaten eggs, and finally coat it with breadcrumbs. Make sure the croquette is fully coated at each stage for the best results.
Fry the Croquettes:
- Heat Oil: In a large frying pan, heat about 1/2 inch of vegetable oil over medium heat. You’ll know the oil is ready when a breadcrumb dropped into the oil sizzles immediately.
- Fry Croquettes: Fry the croquettes in batches, being careful not to overcrowd the pan. Cook for about 2-3 minutes on each side, or until they are golden brown and crispy. Use a slotted spoon to turn the croquettes and to remove them from the oil.
- Drain: Transfer the cooked croquettes to a plate lined with paper towels to drain any excess oil.
