Prep Time::25 mins
Cook Time::20 mins
Total Time::45 mins
Servings::6
Yield::18 croquettes
Ingredients
Oops! Something went wrong. Our team is working on it.
4 cups leftover mashed potatoes
1/2 cup grated Romano cheese
2 large eggs, lightly beaten
2 ounces sliced pancetta, crisp-cooked and crumbled
2 tablespoons minced fresh parsley
3 cloves garlic, minced
1 teaspoon onion powder
3/4 teaspoon salt
1/4 teaspoon crushed red pepper
1/2 cup Italian-style dried bread crumbs
3 cups vegetable oil for frying
1/2 cup Dijon mustard
1/4 cup pure maple syrup
1/4 cup lemon juice
2 tablespoons chopped fresh herbs (parsley, oregano, and/or basil), plus more for garnish
2 tablespoons cider vinegar
1/4 teaspoon freshly ground black pepper
Directions
Combine potatoes, cheese, eggs, pancetta, 2 tablespoons parsley, garlic, onion powder, 1/2 teaspoon. salt, and red pepper in a large bowl. Using damp hands, form mixture into 18 patties. Coat patties in bread crumbs.
Pour oil to a depth of 1/2 inch into a large, heavy-bottomed skillet. (You’ll need about 3 cups oil.) Heat over medium-high heat to 350 degrees F to 365 degrees F (175 to 185 degrees C). Preheat the oven to 200 degrees F (93 degrees C).
Working in batches, fry potato patties in hot oil, turning halfway through, until browned on both sides, 2 to 4 minutes. Transfer to a paper towel-lined baking sheet and keep warm in the oven.
For sauce, whisk together mustard, maple syrup, lemon juice, chopped herbs, vinegar, black pepper, and remaining 1/4 teaspoon salt in a small bowl. Garnish with additional herbs. Serve croquettes with sauce.
From the Editor
We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.