- Leftover mashed potatoes
- Spices (onion powder, garlic powder, pepper)
- Oil for frying
- Optional: marinara sauce (or pizza sauce or any kind of tomato sauce), parmesan cheese
Season mashed potatoes with onion powder, garlic powder, pepper and whatever else you wish. Make little oval balls with mashed potato mixture. If warm, let cool completely so it's easier to work with. Dredge in flour. Coat with eggs. Roll in Panko. Refrigerate a couple hours or overnight to stiffen them up.
Heat oil in deep skillet and drop a bunch of the croquettes in. Turn when one side is done. Remove when both sides are golden brown and place on paper towels to absorb excess oil.
For dipping sauce, I used marinara sauce with some parmesan sprinkled on top.
It's a good way to use up leftover mashed potatoes. Enjoy!