Description
Deliciously crispy Ham and Cheese Potato Croquettes made from leftover mashed potatoes, diced ham, and shredded cheddar cheese. These golden, pan-fried bites are flavored with garlic powder and chives, perfect as a snack or appetizer that combines creamy interior with a crunchy exterior.
Ingredients
Scale
Potato Mixture
- 2 cups leftover mashed potatoes
- 1 cup finely diced ham
- 1 cup shredded cheddar cheese
- 2 tablespoons thinly sliced chives
- 1/2 teaspoon garlic powder
- 1/2 cup all-purpose flour plus more for your hands
For Frying
- ½ cup vegetable or canola oil
Instructions
- Combine Ingredients: In a large bowl, add the leftover mashed potatoes, diced ham, shredded cheddar cheese, garlic powder, sliced chives, and ½ cup of all-purpose flour. Mix everything thoroughly with a wooden spoon until the mixture is fully combined and holds together well.
- Shape Croquettes: Lightly flour your hands to prevent sticking. Divide the potato mixture into 16 small, flat disks, each about half an inch thick. Using a cookie scoop can help create even portions. Make sure the croquettes are uniform for even frying.
- Heat Oil: Pour the vegetable or canola oil into a heavy-bottomed skillet, preferably cast iron, and heat over medium heat. To check if the oil is ready, sprinkle a few drops of water; if they sizzle immediately, the oil is sufficiently hot for frying.
- Fry Croquettes: Carefully add the croquettes in batches to the hot oil, making sure not to overcrowd the pan to allow proper crisping. Fry each croquette for about 4 minutes per side or until a deep golden brown is achieved. Flip them gently once during cooking for even color and texture.
- Drain and Cool: Using a slotted spatula, transfer the cooked croquettes to a plate lined with paper towels to absorb excess oil. Let them cool for about 5 minutes before serving to ensure they firm up nicely and avoid burning your mouth.
Notes
- If the croquettes do not hold together well enough, add a little more flour to help bind the mixture.
- Adjust the amount of oil according to your skillet size. The croquettes should not be fully submerged; there should be enough oil to crisp all sides evenly.
- For best results, use a heavy-bottomed skillet like cast iron for consistent heat and crispiness.
Nutrition
- Serving Size: 2 croquettes
- Calories: 210
- Sugar: 1 g
- Sodium: 420 mg
- Fat: 11 g
- Saturated Fat: 4 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1.5 g
- Protein: 8 g
- Cholesterol: 35 mg
