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Nutrition Facts
Serving Size 178 g
(Approx. 10 Servings)
Amount Per Serving
Calories 320 Calories From Fat 120
% Daily Value*
Total Fat 16 g 25%
Saturated Fat 5 g 20%
Trans Fat 0.0 g
Cholesterol 30 mg 10%
Sodium 950 mg 39%
Total Carbohydrate 39 g 13%
Dietary Fiber 3 g 12%
Sugars 3 g
Protein 6 g
Vitamin A 8% • Iron 15%
Vitamin C 15% • Calcium 15%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Potato Croquettes

Prep Time
25 minutes
Cook Time
45 minutes
Total Time
1 h 10 m
Serves
10  People

Ingredients

Recipe makes 10 Servings

6 medium Idaho or russet potatoes, peeled and diced in 2-inch chunks
1 cup(s) Asiago cheese, shredded
1/3 cup(s) grated Parmesan cheese
1/4 cup(s) fresh chives, chopped
3 large eggs, divided
1 Tsp smoked paprika
1 Tsp garlic powder
1 Tbsp kosher salt
1/2 Tsp white pepper
2 cup(s) H-E-B ITZA Crackers, pulsed into panko sized crumbs in a food processor
2 cup(s) peanut oil
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Instructions

1
Add potatoes to a large pot of cold water, bring to a boil, and cook just until fork tender (30 - 40 minutes). Drain well and cool completely.
2
In a large bowl place cooled potatoes, cheeses, chives, 1 beaten egg, paprika, garlic powder, salt and white pepper. Mix thoroughly to incorporate.
3
Form into croquettes the size of small pucks or flat balls (should make about 24).
4
Set up a breading station with 2 shallow bowls: beat remaining eggs in one of the bowls and place 1 - 2 cups cracker crumbs in the second.
5
Add peanut oi to a cast iron skillet or frying pan and bring to medium heat (about 350ºF).
6
Meanwhile, coat each croquette in beaten eggs, shake off excess, then roll in cracker crumbs. Set aside on a sheet pan lined with parchment paper. Repeat until all croquettes have been breaded.
7
Fry 3 - 4 croquettes at a time for 2 - 4 minutes per side or until browned.
8
Drain on a rack or paper towels and season with salt and pepper while still hot. Serve with your favorite dipping sauce.
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