Holiday Appetizers | Potato Croquettes

While the holidays may look very different this year, especially in the way of soirees and shindigs, I think it’s still important to celebrate traditions even if they have to be scaled back. One of those ideas are the tiny bites or appetizers that usually float around when you arrive to a holiday party like these delicious potato croquettes filled with nutty Gruyèye cheese. One of my favorite parts about these bites is that they can be made ahead of time, frozen and then baked just before serving. These are delicious, indulgent? Yes, but everyone in a while it’s nice to treat yourself!

Potato Croquettes

Makes 12 Medium Croquettes

Prep Time: 1.5 hours

Baking Time: 30 minutes

2 cups cold mashed potatoes (prepared the day prior)

3 eggs, separated

1 1/2 cups flour, separated

2 cups bread crumbs*

1/4 ounce Gruyère cheese, cubed into approximately 24 1” cubes

Organic, non-GMO canola oil, for frying

Flaky sea salt, for sprinkling

Special Tool: Thermometer

Directions: In a medium bowl, place mashed potatoes and add 1 beaten egg and 1/2 cup flour, stir to combine. Refrigerate for at least 1.5 hours—this helps with managing the mixture. Once chilled, prepare frying station. Place remaining 2 eggs beaten into a shallow bowl, 1 cup flour into a separate bowl, and bread crumbs into another. Add approximately 2 cup of oil into a frying pan over medium heat until it registers to 350 degrees. Meanwhile, using an 8 inch scooper, place mash potatoes mixture into the palm of your hand. Create a small well and add two pieces of cheese and fold mixture over to cover. Roll into flour; next roll into beaten eggs; finally roll into bread crumbs. Repeat until finished. Place a layer of paper towels onto a plate. Once oil is heated, drop two croquettes into oil, cooking for about 3 minutes each side. Once cooked, place onto paper towel to drain and season with sea salt, repeat until finished. These can be made up to five days prior by freezing them. To reheat, preheat an oven to 350 degrees. Bake for 15 to 20 minutes or until heated through.

*If you don’t have bread crumbs, pop 1/4 fresh loaf, or a few slices of day old bread into a toaster and toast on low until dried out. Put into a blender and pulse until fine crumbs form.