- 1 lb. peeled Idaho baker potatoes
- 3 local eggs
- Salt and pepper to taste
- 4 oz. grated Garlic & Chive Cheddar cheese (Glanbia)
- 2 tablespoons fresh Idaho grown chives, diced
- 2 oz. bread crumbs
- Frying oil (deep fryer preferred)
Heat oil to 350° (deep fryer preferred)
Bring potatoes to a boil and cook until tender. Drain and mash until smooth
Add 1 egg, salt and pepper to taste, grated Garlic & Chive Cheddar Cheese and diced fresh chives. Mix well.
Once the mixture has cooled, roll into 1″ rounds (croquettes!)
In a separate bowl, whisk 2 eggs until mixed. Place bread crumbs in a third dish, separate from egg mixture
Dip croquettes into egg mixture, let excess drip off and roll in bread crumbs until coated
Place croquettes in fryer for 2-3 minutes until golden brown with an internal temperature of 145°.
Remove from oil, serve and enjoy