Potato Salad Croquettes
There have been many debates on whether or not potato salad belongs in Gumbo. No matter your opinion, we can all agree almost anything is better fried. These potato salad coquettes are great on Gumbo, as a fancy side dish or all on their own. They are dressed to impress.
Potato Salad Croquettes
Yield: 10-12
Potato Salad with Gumbo is a tradition in many parts of Louisiana. I wanted to honor that tradition but fancy it up a little for dinner parties. These are great on their own and also a good way to re-purpose leftover potato salad
Ingredients
Potato Salad Croquettes
- 2 lb russet potatoes, boiled and cubed
- 4 boiled eggs, finely chopped
- 1/2 cup yellow onions, small dice
- 1/4 cup celery, small dice
- 1/4 cup green bell pepper, small dice
- 2 Tbsps green onions, thinly sliced
- 1/2 cup mayonnaise
- 2 tbsp Creole mustard
- 1 tbsp yellow mustard
- 1 tsp hot sauce
- 1 tbsp Creole/Cajun seasoning
- 2 cups flour
- 2 eggs slightly beaten
- 2 cups Panko breadcrumbs
- 2 tsps-to taste Creole/Cajun seasoning
- Vegetable oil for frying
Instructions
Potato Salad Croquettes
- In a large bowl, place the cooked potatoes and mash using a fork until slightly smooth. Add the sliced eggs, onions, bell peppers, celery, and green onions. Add the mayonnaise, mustards, hot sauce, and seasonings. Combine everything.
- Form about 1 1/2 to 2 heaping tablespoons of potato mixture into a ball. Repeat with the rest of the potato mixture (the recipe should yield about 10-12 croquettes). Place croquette balls on a plate and let chill in the refrigerator for about 30 minutes.
- Once the croquettes are cooled and firm, coat each ball with all-purpose flour, egg, and Panko breadcrumbs. Repeat these steps with each croquette ball.
- Heat about 1/2 inch of oil in a pan on high heat. Once the oil is hot enough, moderate the temperature and fry the croquettes on all sides for about 2-3 minutes until golden brown. Remove from heat and drain off excess oil.
Jolie Meaux
