Crunchy Croquette

Crunchy Croquette

Deep fried balls of mashed potato & cheese? Uhm, yes!

  • Mix two egg yolks, 2 cups of cold mashed potatoes, grated Klein River Stanford cheese (or any cheddar), fresh parsley, and a tablespoon of flour in a bowl. Roll into balls that fit in the palm of your hand then chill until completely cold through and firmer.
  • Dip potato balls in beaten egg, then roll in breadcrumbs, then, working in batches, fry, turning often, until golden brown and crisp. Drain on paper towels.
  • Serve with Gaia Basil mayonnaise as a dipping sauce (Vegetarian protein option only).
  • In a bowl mix some mayonnaise or yogurt with a squeeze of lemon juice. Serve as a dipping sauce.


The world record for eating croquettes is 68 croquettes in one hour - can you beat it?