Whenever you are ready to serve them, just pull them out of the freezer and shallow fry or deep fry as normal. Cook until the cheese is ooey gooey, and serve them warm.
The sweet basil adds a great flavor, but you can add other herbs of your choice. If you have fresh homegrown herbs, then they will be more flavorful.
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes
Yield: 10 croquettes
Serves: 2, but can easily be multiplied to serve a crowd
1 and 1/2 cup boiled and grated potato (2 Medium Potatoes)
3/4 cup yellow or white cheddar cheese
1/4 cup basil, finely chopped
1/2 teaspoon salt
1 teaspoon pepper
1/2 cup cornstarch, divided
Bread crumbs (Panko, if you have)
Oil for frying
- Combine grated potato, cheese, salt, pepper and sweet basil in a bowl.
- Add 1 tablespoon of cornstarch and mix.
- Divide into 10 equal portions and shape it into small balls.
- In a small bowl, mix the remaining cornstarch with 4 tablespoons of water and create a slightly thin batter. Place the bread crumbs in another plate.
- Dip the croquettes in cornstarch mixture to coat all the sides and then roll it in breadcrumbs to coat evenly.
- Add oil to the pan and place on medium-high heat. Heat until the temperature reaches about 350 degrees F. If you don’t have an oil thermometer, check the temperature by adding a few crumbs to the oil. You will know the oil is ready if they sizzle.
- Add the croquettes, making sure that you do not overcrowd the pan. Fry about 3 minutes until golden brown, and drain on paper towel.
- Serve warm with your favorite dip. (But be careful because the cheese can be very hot.)
- To make ahead: Prepare according to direction, through the breadcrumb step. Layer a baking tray with plastic wrap or parchment paper and arrange the croquettes so they don’t touch. Place the tray in the freezer, and freeze until hard. Transfer them into a freezer safe bag, and use as needed. Let the croquettes sit for about 10 minutes at room temperature before you start frying. Be careful when you fry since the water can make the oil splatter.
- It is essential to maintain a temperature of 350 degrees F while deep frying. IF the oil is too cold, the croquettes will lose their shape and the cheese will ooze out. If the oil is too hot, the outside will burn before the cheese melts.