Pioneer Woman Potato Croquettes Recipe

This Pioneer Woman Potato Croquettes Recipe is a crispy and cheesy recipe, which is made with leftover mashed potatoes and finely diced ham. It’s a great choice for using up leftovers, ready in about 30 minutes.

Jump to Recipe

Pioneer Woman Potato Croquettes Recipe Ingredients

• Vegetable oil for frying
• 1 cup (240 g) leftover mashed potatoes
• 1/2 cup (60 g) grated Cheddar cheese
• 1/2 cup (75 g) finely diced ham
• 1 scallion, thinly sliced
• 1/2 cup (65 g) all-purpose flour
• 1/2 teaspoon kosher salt, plus more for sprinkling
• 1/2 teaspoon freshly ground black pepper
• 2 large eggs, beaten
• 2/3 cup (80 g) panko breadcrumbs
• Chopped fresh parsley or chives, for serving

How To Make Pioneer Woman Potato Croquettes

1. Heat the oil: Pour about 2 inches of vegetable oil into a high-sided skillet. Heat over medium-high heat until a deep-fry thermometer registers 350°F (175°C).
2. Mix the potato base: In a medium bowl, combine the cold leftover mashed potatoes, grated Cheddar, diced ham, and sliced scallion. Stir until well mixed.
3. Set up breading stations: Prepare three shallow dishes. In the first, mix the flour with the kosher salt and black pepper. In the second, place the beaten eggs. In the third, place the panko breadcrumbs.
4. Form and bread the croquettes: Scoop the potato mixture by the tablespoon and shape it into a disc about 1 inch thick. Dredge each disc first in the flour mixture (shaking off any excess), then dip it in the egg, and finally, coat it thoroughly with the panko breadcrumbs.
5. Fry until golden: Working in batches, carefully place the breaded croquettes into the hot oil. Fry for 1 to 2 minutes on each side, until deep golden brown and crispy. Use a slotted spoon to transfer them to a paper towel-lined plate to drain.
6. Serve: Sprinkle the hot croquettes with a little more salt and garnish with chopped parsley or chives. Serve immediately.

Recipe Tips

• How do I keep my croquettes from falling apart? The most important trick is to use cold, firm mashed potatoes. Warm or loose mashed potatoes will not hold their shape well during frying.
• How do I get a perfectly crispy, non-greasy crust? Maintaining the correct oil temperature is key. Use a thermometer to keep the oil at a steady 350°F (175°C). If the oil is too cool, the croquettes will absorb it and become greasy.
• Why shouldn’t I overcrowd the pan? Frying in small batches is essential. Overcrowding the skillet will cause the oil temperature to drop significantly, which leads to soggy, greasy croquettes instead of crispy ones.
• What’s the best way to mix the filling? Be gentle. Mix the ingredients only until they are just combined. Overmixing can make the potato mixture gummy and the final croquettes tough.

What To Serve With Potato Croquettes

These crispy potato bites are a fantastic appetizer or side dish. They are delicious served with a variety of dipping sauces:

• Sour cream or a dollop of Greek yogurt
• Ranch dressing
• A garlic aioli or spicy mayonnaise
• Applesauce

How To Store Potato Croquettes

Refrigerate: Store leftover cooked croquettes in an airtight container in the refrigerator for up to 3 days. Reheat: For the best results and to regain crispiness, reheat them in a 400°F (200°C) oven or an air fryer for 5-10 minutes.

Potato Croquettes Nutrition Facts

• Calories: 110 kcal
• Carbohydrates: 12g
• Protein: 6g
• Fat: 4g
• Saturated Fat: 2g
• Sodium: 350mg

Nutrition information is estimated per serving and may vary based on ingredients and cooking methods used.

FAQs

Try More Recipes:

• Pioneer Woman Taco Potatoes Recipe
• Pioneer Woman Creamed Peas And Potatoes Recipe
• Pioneer Woman Hamburger Potato Casserole Recipe