Potato Croquettes

By Addie

Recipe courtesy Paula Deen
Show: Paula's Home Cooking
Episode: Southern Thanksgiving Leftovers

Ingredients

• 2 tablespoons milk
• Salt
• 1/2 teaspoon pepper
• 1/2 teaspoon chopped green onion
• 2 egg yolks, beaten
• 3 tablespoons all-purpose flour
• 4 cups mashed potatoes
• 1 egg, beaten
• Sifted dried bread crumbs
• Peanut oil, enough to fill pan 1/2-inch

Preparation

Step 1

Add milk, salt, pepper, chopped onion, beaten egg yolks and flour to mashed potatoes. Chill and then shape using an ice cream scoop. Dip in the beaten egg, then roll through bread crumbs. Fry each croquette in shallow oil until brown on all sides.

Cook's Note: Cook in small batches, giving each croquette at least 2 inches of space around it to not overcrowd the pan. This prevents the croquettes from crumbling while frying.
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REVIEWS:

My first time making potato croquettes - even though I love ordering them at restaurants - and they turned out great! I made these croquettes out of instant mashed potatoes and they were still delicious. I will admit to one change: I used panko bread crumbs instead of regular bread crumbs since there is more crunch with panko.

It was so yummy! We loved it. I made a dip of my own...I mixed sour cream, plain yogurt, salt, pepper and garlic powder.

Terrific way to use leftover mashed potatoes. I used seasoned panko bread crumbs, which gave them a very crispy coating. I fried the croquettes in canola oil (a little healthier. Once I finished, I reheated them all at 325 degrees for 10 minutes in the oven. They were a hit with my family

These were very good. I used a shallot instead of green onion and put more in, plus cheese would have added some flavor - but still very good.

Wow - THIS IS A KEEPER! I made a few modifications after reading the reviews. I used 3 finely chopped green onions, 2 finely chopped garlic cloves. I also added about 1/2 cup of some leftover whole milk ricotta cheese to the potato mixture as well. Used Panko bread crumbs seasoned with S&P and parmesan cheese. OMG. Will definely make these again whenever we have leftover mashed potatoes.

These were fantastic. Great use of leftover mashed potatoes. I added cheddar cheese to mine and they were great!

This recipe is nothing like what Paula did on the TV show. She used left over mashed potatoes, 3 to 4 chopped green onions, 2 egg yolks, fresh (soft bread crumbs, and peanut oil for frying. You mix the first 3 ingredients together. Roll the mixture in patties. Then coat in bread crumbs. (Paula stressed the freash bread crumbs because they work the best. You then carefully fry the patties turning carefully so they don't break. I'm trying them first chance I get. They look good!

A great recipe to use left over potato pierogy filling (potato, bacon, cheese and green onion.) I use a plum or sweet thai chilli dipping sauce and accompany it with a nice baby greens salad.

I made these with the mashed potoates leftover from Thanksgiving and it was yummy! Instead of regular breadcrumbs, I used panko breadcrumbs and they gave it a little crunch that I don't think plain breadcrumbs would have given them. Panko breadcrumbs are really bland, so I seasoned them with salt, pepper & some grated parmesan cheese. My family devoured them in less than 5 minutes!

My mom used to make these for special occasions, only she shaped them into little logs, like fat breakfast sausages, which I did. I used leftover mashed potatoes (I intentionally made a huge batch which were already infused with butter, half-and-half, salt and pepper. It is very important to use Yukon Gold potatoes instead of Russets, which have no flavor. I used very small Yukon Golds. I followed the recipe but found that it helped to put the pre-formed logs in the freezer before I dipped them into the egg and bread crumbs. Otherwise, they fell apart. Also, I used Panko bread crumbs instead of the regular Italian bread crumbs (I did a head-to-head comparison and the croquettes with the Italian bread crumbs fell apart, while the ones with Panko were awesome. The extremely finely chopped green onions are key to the delicate flavor.

I love ordering this side dish but never knew how to make it. The first time I made it and it came out looking perfect and tasted delicious thanks to this great and easy to follow recipe!

This recipe was soooooooo gooooood and very easy to make. Paula is awesome!!!

As a transplanted child of the south I had forgotten how wonderful these potato croquettes were. They make a frosty morning melt away. To heck with a leftover - I now make the base mashed potatos ahead just so I can make them the next morning. I served them recently to visiting friends and they were the talk of the entire morning! YUM!

I halved the recipe and it was very good. Reminded me of when I was growing up and my mother used to male potato croquettes with corn and fry them.

I made these with the leftovers from Thanksgiving - excellent! I used more green onion than the recipe called for (which I think is a typo and they came out really crunchy and flavorful.

It's a easy recipe. A bit tricky to keep your hands from getting sticky at each roll. I prepared it right before I went to sleep and fried them in the morning.

This is the most wonderful tasting potatoe croquettes, I have ever made or tried and there even better with cream of chicken over top of them.I use to hate potato cakes but these are the best.

We loved this! Great as it is, but thought instead of green onions, perhaps chives and more of them! Or roasted garlic in the mashed potatoes would be a great addition!

Wonderful comfort food. Crispy on the outside, soft and cream on the inside! And so easy!

I am a huge fan of potato pancakes. These were the best I have ever made. I flattened them a bit to get even more crispy outside. We are even eating these in place of hash browns the 3rd day!!

Best recipe I've used for "potato pancakes"! This recipe doesn't cause the potatoes to dry out. They stay nice and soft inside, while they crunch up wonderfully on the outside!