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Potato Salad Croquettes: a twist on a Cajun classic

In Louisiana’s Cajun country, our friend Jolie Meaux of Porch Wine and Gravy never calls herself a chef, but plenty of others do – including those who watched her cook for Anthony Bourdain’s Parts Unknown crew. Jolie learned from her maw maw (grandma) and tantes (aunts), and what inspires her most is preserving and reinventing Cajun food traditions. One of her new creations is Potato Salad Croquettes made with Blue Plate Mayo – a kitchen staple she grew up with and still leans on to keep her recipes true to their roots. That’s the good stuff!

Louisiana native Jolie Meaux of Porch Wine and Gravy created a new tradition with these Potato Salad Croquettes. They’re a perfect topping for a hot bowl of gumbo – or you can serve them as an appetizer with a creamy dipping sauce.

Watch Jolie make her Potato Salad Croquettes:

Part 1: Make the Potato Salad

Part 2: Fry the Croquettes

Jolie Meaux’s Potato Salad Croquettes

Ingredients

Potato Salad

  • 3 pounds red potatoes
  • 6 hard-boiled eggs, peeled and small diced
  • 1 small red onion, chopped
  • 1 green bell pepper, finely diced
  • 2 celery ribs, finely diced
  • ⅔ cup Blue Plate® Mayonnaise
  • 2 tablespoons Creole mustard
  • 2 tablespoons yellow mustard
  • 2 tablespoons dry ranch seasoning
  • 1 tablespoon Creole/Cajun seasoning
  • 1 tablespoon hot sauce
  • ¼ cup green onion, thinly sliced

Croquettes

  • 4 cups potato salad
  • 1 cup flour
  • 1 tablespoon Cajun/Creole seasoning
  • 2 large eggs
  • 2 tablespoons water
  • 2 cups Panko bread crumbs
  • Peanut oil (or oil of choice), for frying

Instructions

  1. Make Potato Salad: Bring a large pot of salted water to a boil, add the potatoes and cook until fork tender. Strain and let cool.
  2. Cut the potatoes into small cubes and place in large bowl. Add the diced eggs, red onion, bell pepper, celery, mayonnaise, mustards and seasonings and mix well. Top with the green onions and chill for at least 1 hour.
  3. Prepare Croquettes: Line a rimmed baking sheet with parchment paper. In a large bowl, coarsely mash the potato salad with a potato masher. Scoop about 1 1⁄2 tablespoon of potato salad at a time and roll it into 1 1⁄2-inch balls; place them on the parchment covered pan, cover with cling film and refrigerate for at least 30 minutes or up to overnight.
  4. In a medium Dutch oven, pour oil to fill halfway, and heat over medium-high heat until a deep-fry thermometer registers 375°. In a medium bowl, whisk together the flour and seasoning. In another medium bowl, whisk together the eggs and 2 tablespoons water. In a third bowl, place the bread crumbs. Working in batches, dredge the balls in the flour mixture, shaking off excess, then dip in the egg mixture, letting excess drip off, and then dredge in the bread crumbs, shaking off excess.
  5. Gently lower the croquettes into the hot oil and fry until golden brown, 2 to 3 minutes. Remove using a slotted spoon, and let drain on paper towels. Serve on top of a bowl of gumbo or as an appetizer with a dipping sauce.
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