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Mashed Potato Croquettes with Cranberry Mayo

Mashed Potato Croquettes with Cranberry Mayo

DeShawn Mitchell
Crispy on the outside and creamy on the inside, these mashed potato croquettes are paired with a sweet and tangy cranberry mayo for a delightful twist on comfort food.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Appetizer, Snack
Cuisine American
Servings 4 croquettes
Calories 300 kcal

Ingredients
  

For the Croquettes

  • 2 cups mashed potatoes preferably Russet or Yukon Gold
  • 1 egg
  • 0.25 cup all-purpose flour or gluten-free flour
  • 1 cup breadcrumbs or gluten-free breadcrumbs
  • vegetable oil for frying

For the Cranberry Mayo

  • 0.5 cup mayonnaise
  • 0.25 cup cranberry sauce
  • 1 tsp lemon juice optional, for balance

Instructions
 

Prepare the Croquettes

  • In a bowl, mix mashed potatoes with the egg and flour until well combined.
  • Shape the mixture into small balls or cylinders, then roll each in breadcrumbs to coat.
  • Heat vegetable oil in a pan to 350°F (175°C). Fry the croquettes in batches until golden brown, about 3-4 minutes per batch.
  • Drain on paper towels to remove excess oil.

Make the Cranberry Mayo

  • In a small bowl, combine mayonnaise, cranberry sauce, and lemon juice. Stir until smooth.

Serve

  • Serve the croquettes warm with cranberry mayo on the side for dipping.

Notes

  • 1- Use cold mashed potatoes for easier shaping.
  • 2- Adjust cranberry mayo flavors with more lemon juice or sauce as needed.
  • 3- Store leftovers in an airtight container in the fridge for up to 3 days.
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