Creamy, cheesy, crispy potatoes with little pops of sweet corn? I have no doubt that these little bites will be a summer gathering crowd-pleaser.
Tasty Tips
Leverage your leftovers. I started this recipe from raw potato but you can use leftover unseasoned mashed potatoes or seasoned mashed potatoes. If using pre-seasoned mashed potatoes, be sure to taste before adding additional seasoning.
Choose your corn. I recommend using summer corn fresh off the cob for this recipe. If you don’t have fresh corn, then canned or thawed frozen corn will work as well — and those options make sure you can make these tasty bites year-round.
Make it crispy. I chose panko for the crispiest exterior, but feel free to substitute with the breadcrumbs of your choice.
Keep it cheesy. Feel free to use your favorite melty cheese in this recipe. Cheddar, American cheese, or Manchego are all delicious options for that tasty cheese-pull moment.
Finish with hot sauce. You can dip the croquettes in your favorite dipping sauce, but I really enjoyed them with a few splashes of Tabasco. The vinegar cuts through the cheesy richness. Plus, it’s as easy as grabbing the bottle and splashing it on.
