Uppity Potato and Cheese Croquettes
2 large Russet Potatoes, peeled and diced
1/2 cup shredded Cheddar Cheese
1/4 cup grated Parmesan Cheese
1 Egg, lightly beaten
1/2 cup All-Purpose Flour
1/2 cup Breadcrumbs
1 teaspoon No. 85 Uppity Chicken Spice Blend
Sea Salt and Pepper, to taste
Vegetable Oil, for frying
Place the diced potatoes in a pot and cover them with water. Bring the water to a boil, then reduce the heat to a simmer and cook the potatoes until they are tender about 15-20 minutes.
Drain the potatoes and mash them with a potato masher until they are smooth.
Add the cheese, and egg to the mashed potatoes. Mix well to combine.
Season the potato mixture with No. 85 Uppity Chicken Spice Blend, salt, and pepper to taste.
Shape the potato mixture into small cylindrical shapes, about 2 inches in length and 1 inch in diameter.
Roll the potato croquettes in the flour, then dip them in the beaten egg, and coat them with breadcrumbs.
Heat the vegetable oil in a deep fryer or large pot over medium-high heat, until it reaches 375°F (190°C).
Drop the croquettes into the hot oil, a few at a time, and fry for 2-3 minutes, or until golden brown. Use a slotted spoon to remove the croquettes from the oil and place them on a paper towel-lined plate to drain excess oil.
Repeat the process with the remaining potato mixture, making sure not to overcrowd the fryer or pot.
Serve the potato and cheese croquettes hot, garnished with grated Parmesan cheese and chopped parsley.