Prepare the Croquette Mixture

1. Mash the Potatoes: If you don’t already have mashed potatoes on hand, simply boil a potato until soft, mash it with a fork or potato masher, and set aside to cool. You only need about 1/2 cup.
2. Combine the Filling: In a bowl, mix together the crumbled goat cheese, mashed potatoes, grated Parmesan, and fresh herbs. Season with salt and pepper to taste. The mixture should be smooth and easy to shape into small balls. If it feels too soft, add a little more mashed potato or breadcrumbs to help it hold its shape.
3. Shape the Croquettes: Take a spoonful of the mixture and roll it into a ball about the size of a golf ball. Continue until you’ve used up all the filling.

Prepare for Frying

1. Egg Wash: In a small bowl, beat the egg. Place the breadcrumbs in another shallow dish. Dip each croquette into the egg wash, making sure it’s fully coated, and then roll it in the breadcrumbs to ensure it’s nicely coated.
2. Heat the Oil: In a large skillet, heat about 1/2 inch of vegetable oil over medium-high heat. You’ll know the oil is ready when it sizzles when you drop a small breadcrumb in.

Fry the Croquettes

1. Fry Until Golden: Carefully place the croquettes in the hot oil, a few at a time, being careful not to overcrowd the pan. Fry for about 3-4 minutes per side, or until golden brown and crispy all around. Once done, remove the croquettes from the oil and place them on a paper towel-lined plate to drain any excess oil.

Make the Dipping Sauce

While the croquettes are frying, whip up a quick dipping sauce. In a small bowl, combine Greek yogurt or sour cream with lemon juice, fresh herbs, salt, and pepper. This refreshing sauce pairs perfectly with the creamy croquettes and adds a nice tangy contrast.

How to Serve