Time: 52 min.
Complexity: easily
Quantity: 15 croquettes

Paula Deen coats leftover mashed potatoes in breadcrumbs and deep-fries them until golden and crispy.

Ingredients:

• 4 cups mashed potatoes
• 2 tbsp. milk
• Salt
• 1/2 tsp pepper
• 1/2 tsp chopped green onions
• 2 beaten egg yolks
• 3 tbsp. premium wheat flour
• 1 beaten egg
• Sifted breadcrumbs
• Peanut butter to make a 1.5 cm layer.

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

mashed potatoes, milk, eggs, flour, green onions, breadcrumbs

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Preparation:

Step 1
• Add milk, salt, pepper, chopped onion, beaten egg yolks, and flour to the mashed potatoes. Cool and form into balls with an ice cream scoop. Dip in beaten egg, then roll in breadcrumbs. Fry each ball in oil until golden brown on all sides.
  
  Culinary advice: Fry the croquettes in small batches, leaving at least 5 cm of headspace between each ball. Don't overcrowd the pan. This will prevent the croquettes from crumbling.

Votes: 17