Print

Easter Bunny Potato Croquettes Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.8 from 15 reviews

These Easter Bunny Potato Croquettes are a delightful and festive appetizer perfect for holiday gatherings. Made from creamy mashed potatoes mixed with cheeses and coated in Italian breadcrumbs, they are molded into adorable bunny shapes and cooked to golden perfection by either pan-frying or baking. The croquettes offer a crispy exterior with a rich, cheesy interior that is sure to impress guests of all ages.

Ingredients

Main Ingredients

  • 2 cups leftover mashed potatoes
  • 4 oz. cream cheese, softened
  • 2 large eggs, beaten
  • 3 tablespoons Parmesan cheese
  • 1/2 teaspoon onion powder
  • 1/2 cup finely shredded cheddar cheese
  • 1 2/3 cups Italian bread crumbs (2/3 cup for croquette mixture, remainder for coating)
  • Oil for coating mold and frying

Instructions

  1. Prepare the Mixture: In a mixing bowl, combine the leftover mashed potatoes and softened cream cheese. Stir until smoothly blended. Then add the beaten eggs, Parmesan cheese, onion powder, and shredded cheddar cheese. Mix well to incorporate all ingredients.
  2. Add Breadcrumbs: Stir in 2/3 cup of the Italian breadcrumbs into the potato mixture to help bind it together and add texture.
  3. Prepare the Mold: Place a silicone bunny mold onto a baking sheet. Lightly mist the mold with oil or cooking spray to prevent sticking. Sprinkle about half a teaspoon of Italian breadcrumbs into each cavity and shake the mold gently to ensure the entire interior surface is coated.
  4. Fill the Mold: Spoon the potato mixture into each bunny mold cavity, pressing gently to fill all recesses, especially the ears and corners. Smooth out the tops evenly.
  5. Coat and Freeze: Generously sprinkle the remaining Italian breadcrumbs over the filled molds. Pat the crumbs down firmly with the flat of your hand to adhere. Mist the tops with oil or cooking spray. Place the baking sheet with molds in the freezer for at least one hour to firm up the croquettes.
  6. Remove from Mold: Once frozen solid, carefully pop the bunny croquettes out of the silicone molds. Brush off any loose or stray breadcrumbs gently.
  7. Pan-Fry the Croquettes: Pour 1/4 inch of oil into a skillet and heat over medium heat until hot. Add a few bunny croquettes at a time, making sure they have space to turn. Cook until edges begin to brown (about 2 minutes), then flip and cook another 2 minutes. Flip again to cook each side for an additional 30-45 seconds. Remove and drain excess oil on paper towels.
  8. Bake as an Alternative: Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper. Arrange the bunnies on the sheet with some space between each for flipping. Bake for 11 to 12 minutes until the bottoms are lightly browned. Flip the croquettes and bake for another 8 to 9 minutes until golden and crisp on both sides.

Notes

  • Using leftover mashed potatoes is key to achieving the perfect texture.
  • Freezing the croquettes before cooking helps them hold their shape and improves frying and baking results.
  • Both frying and baking methods yield delicious croquettes; frying produces a crispier crust, while baking is a lighter alternative.
  • Be careful when removing croquettes from molds to preserve the bunny shape.
  • Serve hot with your favorite dipping sauce or a sprinkle of additional Parmesan.

Find it online: https://cookedbysarah.com/crispy-bunny-potato-croquettes-recipe/