Golden Crunch Potato & Cheese Croquettes

Ingredients:
● 4 cups mashed russet potatoes (cooled)
● ½ cup shredded sharp cheddar cheese
● ¼ cup grated provolone or Monterey Jack
● 4 slices cooked bacon, chopped (optional)
● 2 tbsp chopped fresh parsley (optional)
● ½ tsp garlic powder
● Salt & pepper, to taste
● 1 cup all-purpose flour
● 2 large eggs, beaten
● 1½ cups panko breadcrumbs
● Oil for frying (or baking)

Instructions:
1. Prep the mash: In a large bowl, mix cooled mashed potatoes with cheddar, provolone, bacon, parsley (if using), garlic powder, salt, and pepper until evenly combined.
2. Shape the croquettes: Scoop about 2 Tbsp of the mixture and shape into small cylinders or balls. Continue until all the filling is used. Optional: chill on a tray for 30 minutes to help them hold shape.
3. Coat for crunch: Set up a breading station: one bowl with flour, one with beaten eggs, and one with panko breadcrumbs. Dredge each
croquette in flour, then egg, then coat thoroughly with breadcrumbs.
4. Cook until golden:
○ Fry: Heat 1–2 inches of oil to 350 °F. Fry croquettes in batches for ~3–4 minutes until golden and crisp. Drain on
paper towels.
○ Bake (lighter option): Preheat oven to 400 °F, place croquettes on a parchment-lined sheet, spray with oil, and
bake ~18 minutes, flipping halfway.

Dipping Sauce (Smoky Sriracha Ranch):
● ⅔ cup sour cream
● 3 tbsp mayonnaise
● 1 tsp ranch seasoning or dressing
● 1 tsp sriracha
● Pinch of smoked paprika

Whisk together and chill until serving