Mashed Potatoes are mixed with Southwest seasoning and fried to a crispy golden brown to make Southwest Potato Croquettes.
For the potato croquettes
2 cups mashed potatoes
2 egg yolks
2 teaspoons Southwest Seasoning Mix (you can use taco seasoning)
1 tablespoon all-purpose flour
3/4 cup Mexican blend shredded cheese
2 cups vegetable oil for frying
1 cup breadcrumbs (plain Italian seasoned)
For the dip
1/2 cup sour cream
1/2 cup plain Greek yogurt
2 tablespoons chopped green chilies
2 tablespoons Ranch Seasoning Mix (homemade or store-bought)
Heat the oven to 200F
Make the croquettes
Mix the mashed potatoes, egg yolks, Southwest seasoning mix, flour, and cheese together in a bowl.
Scoop out the mixture and roll into 1 inch balls.
Place on a baking sheet and pop in the fridge to set.
Crack the whole eggs in a small bowl and whisk to scramble.
Add the breadcrumbs in a separate bowl to make the coating stations.
Fry the croquettes
Heat the oil in a medium frying pan t0 375F
When the oil is ready, remove the croquettes from the fridge.
In batches of 4 or five, dip the croquettes in the egg, then roll in the breadcrumbs to coat.
This is where I smash mine into disc shapes but you can leave round if you want to.
Place in the oil gently and fry till golden brown, flipping or moving around to cook all sides.
When crispy and golden brown, remove from the oil and place on a baking sheet lined with paper towels or brown bag paper.
Place in the oven to keep warm while you are frying the next batch.
Once all are done, keep warm while you make the dip.
Green Chile Ranch Dip
For the dip, combine the sour cream, yogurt, chilies, and ranch seasoning.
Stir to combine.
Keep cold until ready to serve with the hot Southwest Potato Croquettes!
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- Category: Appetizers, Tapas
Keywords: potato, croquettes, ranch, green chilies