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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: KittenCal
Servings: 12 croquettes
Since I make these all the time, I really don't even bother to measure, the ingredient amounts listed are close to the amounts I usually use to make these, you can adjust the amounts to taste. For the best texture the potatoes must be russet and they must be oven-baked not boiled. I have use panko in place of the Ritz crackers, but I think the crushed Ritz give a better taste to the croquettes. Yield is only estimated depending on the size you make the croquettes. You will love these!
3 large russet potatoes, or use 4 medium potatoes
2 cups cheddar cheese, shredded
¼ cup butter, very soft
3 medium green onions, finely chopped
¼ cup fresh parsley, finely chopped
1 large egg, slightly beaten
1 tablespoon seasoning salt, or use white salt, to taste
1 teaspoon black pepper
1 pinch cayenne pepper
1 pinch garlic powder, optional
2 ½ cups crushed Ritz crackers
Bake the potatoes in a 350°F oven for about 1 to 1¼ hours depending on the size of you potatoes. Cool, place in a large bowl then mash with a fork or a potato masher. Add in the remaining ingredients except the crushed Ritz crackersand mix very well to combine and adjust all seasonings to taste. Shape about ⅓ to ½ cup of mixture into a ball. Roll into the cracker crumbs and place on a baking sheet. Press down with hands to flatten just slightly — or you can leave them round — I like to flatten slightly. Repeat with remaining mixture. Set oven to 350°F and bake for 30 minutes or until golden brown.