Potato Salad Croquettes Recipe
Crispy outside, creamy inside Potato Salad Croquettes perfect for gumbo or appetizers—made with Blue Plate Mayonnaise and Cajun spices. Try Me Sauces Recipe.
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Cooking tools:
- Deep-fry thermometer
- Potato masher
- Dutch oven
- Pot
- Colander
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Baking sheet
- Parchment paper
- Plastic wrap
- Refrigerator
- Stove
- Slotted spoon
- Paper towel
- Measuring cup
- Measuring spoon
Ingredients
- Potato Salad
- 3 pounds red potatoes
- 6 hard-boiled eggs, peeled and small diced
- 1 small red onion, chopped
- 1 green bell pepper, finely diced
- 2 celery ribs, finely diced
- ⅔ cup Blue Plate® Mayonnaise
- 2 tablespoons Creole mustard
- 2 tablespoons yellow mustard
- 2 tablespoons dry ranch seasoning
- 1 tablespoon Creole/Cajun seasoning
- 1 tablespoon hot sauce
- ¼ cup green onion, thinly sliced
- Croquettes
- 4 cups potato salad
- 1 cup flour
- 1 tablespoon Cajun/Creole seasoning
- 2 large eggs
- 2 tablespoons water
- 2 cups Panko bread crumbs
- Peanut oil (or oil of choice), for frying
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