Ingredients:

For the Croquettes:

• 2 potatoes (medium-sized, peeled and boiled)
• 100 grams of cheddar cheese (approximately 3.5 oz, grated)
• Fresh parsley, chopped (about 1 tablespoon)
• 2 eggs (1 for the mixture, 1 for coating)
• 3 tablespoons of flour
• 3 tablespoons of breadcrumbs
• 2 cloves of garlic, minced
• Salt, to taste
• 1 teaspoon paprika
• 1 liter vegetable oil (for frying)

For the Sauce:

• 2 tablespoons mayonnaise
• 1 tablespoon ketchup
• Dried garlic (a pinch, or fresh garlic powder for added flavor)
• 1 tablespoon balsamic soy sauce

Steps to Make Cheesy Potato Croquettes with Dipping Sauce:

Step 1: Prepare the Croquette Mixture

1. Boil and Mash Potatoes:
   Boil the potatoes in a pot of salted water until they are soft and fork-tender. Drain and transfer them to a mixing bowl. Mash the potatoes until smooth and free of lumps.
2. Add Seasonings and Cheese:
   To the mashed potatoes, add the grated cheddar cheese, chopped parsley, minced garlic, salt, and paprika. Mix well until all ingredients are fully combined and the cheese is evenly distributed throughout the mixture.
3. Add the Egg and Flour:
   Crack one egg into the potato mixture, along with the flour. Stir until everything is well combined. This will help bind the mixture, making it easier to shape into croquettes.

Step 2: Shape and Coat the Croquettes

1. Form the Croquettes:
   Take a small portion of the potato mixture (about a heaping tablespoon) and shape it into a small cylinder or ball. Repeat until all the mixture is used up.
2. Prepare the Coating:
   In one shallow bowl, crack and beat the remaining egg. In another bowl, add the breadcrumbs.
3. Coat the Croquettes:
   Dip each croquette in the beaten egg, then roll it in the breadcrumbs to coat completely. Place the breaded croquettes on a tray or plate.

Step 3: Fry the Croquettes

1. Heat the Oil:
   In a deep frying pan, heat the vegetable oil over medium-high heat until it reaches about 350°F (180°C). The oil should be hot enough to sizzle immediately when a croquette is added.
2. Fry the Croquettes:
   Carefully place a few croquettes into the hot oil, being careful not to overcrowd the pan. Fry each croquette for about 2-3 minutes, turning as needed, until they are golden brown and crispy on all sides.
3. Drain the Croquettes:
   Use a slotted spoon to remove the fried croquettes and place them on a paper towel-lined plate to drain any excess oil.

Step 4: Make the Dipping Sauce

1. Combine the Sauce Ingredients:
   In a small bowl, mix together the mayonnaise, ketchup, a pinch of dried garlic, and balsamic soy sauce. Stir until smooth and well combined.
2. Taste and Adjust:
   Taste the sauce and adjust seasonings as desired. For extra tang, add a little more soy sauce, or for a sweeter taste, add a touch more ketchup.

Nutrition Facts (Per Serving, 3 Croquettes with Sauce):

• Calories: 320 kcal
• Protein: 6 grams
• Carbohydrates: 22 grams
• Fat: 20 grams
• Fiber: 3 grams
• Sodium: 400 mg

Note: Nutrition information may vary depending on exact ingredient measurements and cooking methods.

Frequently Asked Questions (FAQs):

Q1: Can I bake these croquettes instead of frying?
Yes! To bake, preheat the oven to 400°F (200°C). Place the croquettes on a lined baking sheet, lightly brush with oil, and bake for 20-25 minutes, turning halfway, until they are golden and crispy.

Q2: Can I make the croquettes ahead of time?
Yes, you can prepare and shape the croquettes in advance. Store them, uncooked, in an airtight container in the refrigerator for up to 24 hours. Fry or bake them when ready to serve.

Q3: Can I freeze the croquettes?
Yes, the croquettes freeze well. Place the uncooked, breaded croquettes on a baking sheet in the freezer until solid, then transfer to a freezer bag. They can be fried or baked directly from frozen, adding a few extra minutes to the cooking time.

Q4: What other cheeses can I use?
Feel free to experiment with other cheeses like mozzarella, gouda, or even pepper jack for a spicy kick. Just make sure the cheese melts well.

Q5: Can I add other herbs or spices?
Absolutely! Fresh chives, green onions, or a sprinkle of dried herbs like thyme or oregano can add extra flavor.

Tips for Making the Best Cheesy Potato Croquettes:

1. Choose the Right Potato:
   Starchy potatoes like russets work best, as they mash easily and hold their shape when formed into croquettes.
2. Cool the Potato Mixture:
   If your potato mixture is too warm, the cheese may melt prematurely. Allow the mixture to cool slightly before adding the cheese and shaping the croquettes.
3. Double Coat for Extra Crunch:
   For a super crispy exterior, dip the croquettes in egg and breadcrumbs twice.
4. Control the Oil Temperature:
   If the oil is too hot, the croquettes will brown quickly on the outside but remain soft inside. Use a thermometer or test with a small piece of bread; it should sizzle immediately without burning.

Storage Tips:

• Refrigerating Leftovers:
  Store any leftover croquettes in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for 10 minutes to regain crispiness.
• Freezing Cooked Croquettes:
  Once cooled, freeze cooked croquettes on a tray before transferring to a container. Reheat directly from frozen in a preheated oven at 400°F (200°C) for about 15 minutes.

Conclusion:

Cheesy Potato Croquettes with Zesty Dipping Sauce are a crowd-pleasing, easy-to-make snack that’s great for any occasion. With a creamy, cheesy center and a crispy, golden crust, these croquettes are flavorful and satisfying. The dipping sauce adds an extra layer of tanginess, making each bite deliciously addictive. Whether baked or fried, they’re a tasty way to elevate mashed potatoes into a snack that everyone will love. Try them for your next gathering or family meal, and enjoy the comforting, savory goodness of homemade croquettes!