Richard Krause's Mashed-Potato Croquettes
- Total Time
- 10 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:12 croquettes
- 1cup leftover mashed potatoes
- 1tablespoon potato flour or cornstarch
- 3egg yolks
- 1scallion, diced
- 1tablespoon red bell pepper, diced
- 1tablespoon yellow bell pepper, diced
- 2cups peanut oil for frying
- 4tablespoons creme fraiche
- 2tablespoons finely julienned prosciutto
Ingredient Substitution Guide
Nutritional analysis per serving (12 servings)
88 calories; 7 grams fat; 2 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 2 grams polyunsaturated fat; 4 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 1 gram protein; 106 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
Mix everything together but creme fraiche, peanut oil and prosciutto. Form mixture into 12 equal-size flat ovals.
- Step 2
Deep-fry the ovals in oil heated to 375 degrees until brown on both sides. Do not crowd. Drain on paper towels.
- Step 3
Top each with 1 teaspoon creme fraiche and a pinch of julienned prosciutto. Arrange on serving platter.
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Cooking Notes
Platter Talk
Croquettes are close to being a miracle-found answer to savoring leftover mashed potatoes. To change things up a bit, we tried Mr. Krause's version of mashed potato croquettes and married it with our popular croquettes recipe here: https://www.plattertalk.com/mashed-potato-croquettes-recipe/. We were delighted with the incorporation of prosciutto with our version that uses Parmesan cheese. Furthermore, we omitted the bell pepper, used sour cream instead, and the results were sublime.
KatieM
The recipe didn't work as written. One cup mashed potatoes has just 16 tablespoons--each croquette is SUPER small. Adding 3 egg yolks to the tiny amount of potatoes created runny batter. There was no info on how stiff the potato mixture should be--this would work best w very firm mashed potatoes. Perhaps cornstarch and egg would have been better used to coat the outer surface of each croquette to ensure that they stayed together when frying. Taste was good, but detailed recipe and photo needed.
Platter Talk
Croquettes are close to being a miracle-found answer to savoring leftover mashed potatoes. To change things up a bit, we tried Mr. Krause's version of mashed potato croquettes and married it with our popular croquettes recipe here: https://www.plattertalk.com/mashed-potato-croquettes-recipe/. We were delighted with the incorporation of prosciutto with our version that uses Parmesan cheese. Furthermore, we omitted the bell pepper, used sour cream instead, and the results were sublime.
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