This is a sponsored post for Dorothy Lynch Dressing & Condiment. All thoughts and opinions are my own.
Are you looking for a unique, special occasion breakfast? Then you’ve come to the right place!
Let me introduce you to these breakfast croquettes.
About The Recipe
Even if you’re not familiar with the term croquette, you’re probably familiar with the food.
Think breaded-and-fried favorites like Scotch eggs, mozzarella sticks, and crab cakes.
Now take that concept, and give it a breakfast spin. In this recipe, all the traditional breakfast components are there:
- Peppers and onions
But instead of each of these food items appearing individually on your breakfast plate, they’re deliciously combined, formed into a patty, breaded, and fried.
Here’s the deal: This is a special occasion breakfast.
You can save the cereal, toast, and scrambled eggs for your weekday breakfast.
If you’re entertaining guests or celebrating a special occasion or holiday, give this recipe a try.
But even though they’re special occasion, they’re still budget-friendly and quite easy to make.
The only challenging part is deep frying. And that’s quite easy, as long as you follow these tips:
- Use a large, heavy-bottom pot with about 2 inches of oil: The oil level should be far from the top of the pot.
- Make sure the oil is hot enough: When I deep fry, I don’t usually measure the temperature of the oil. Instead, I dip the edge of the food into the hot oil. If it sizzles, then the oil is probably hot enough. But if you want to be precise, heat the oil to 350F.
Every fried food, in my opinion, is better with a dipping sauce.
- French fries and ketchup
- Jalapeño poppers and sweet chili sauce
- Mozzarella sticks and marinara sauce
… Breakfast croquettes and this spicy-tangy-sweet dipping sauce.
The sauce is a simple mix of Dorothy Lynch Dressing & Condiment, mayonnaise, and habanero hot sauce. If you don’t like spice, you can skip the hot sauce.
Dorothy Lynch is great on its own – but can also be used in a variety of unique ways. (Check out this game day pulled pork nacho recipe with a similar dipping sauce.)
It’s gluten-free, made in the Midwest, and comes in both original Home Style and Fat Free varieties. You can buy the dressing at HyVee, Walmart, and online.
Looking for more recipes using this dressing? Browse more Dorothy Lynch recipes.
Here’s your chance to indulge and have delicious croquettes for breakfast. Give it a try yourself – and don’t forget to tag #CheapRecipeBlog to show off your creation!
For breakfast croquettes
- 1/2 red onion, chopped
- 1 jalapeño pepper, seeded and finely chopped
- 1/2 red or orange bell pepper, seeded and chopped
- 1 1/2 cups prepared mashed potatoes (cold)
- 1 egg
- 1/2 cup shredded cheddar cheese
- 4 cooked sausage patties, chopped
For dipping sauce
- 1/2 cup Dorothy Lynch Dressing & Condiment
- 1/3 cup mayonnaise
- 1 tablespoon habanero hot sauce (optional)
- 3/4 cup flour
- 1 egg, beaten
- 1 1/2 cups panko bread crumbs
- Salt, pepper, and garlic powder, to taste
- Vegetable oil, for frying
- In a frying pan, sauté onion and peppers over medium-high heat for 3 to 4 minutes, until they begin to soften. Remove from heat and set aside.
- Mix mashed potatoes and all other croquette ingredients, including the onions and peppers. The mixture should be slightly sticky and easily formable.
- Line a baking sheet with parchment paper. Take about 2 tablespoons of the mashed potato mixture and form into ovals. Lay on the parchment-lined pan, and when complete, place in the refrigerator to cool for 30 minutes.
- Prepare to fry: Lay out three bowls. In the first bowl, place the flour. In the second bowl, place the beaten egg. In the third bowl, place the panko bread crumbs. Season each bowl with salt, pepper, and garlic powder.
- Fry: Heat about 2 inches of vegetable oil in a large, heavy-bottomed saucepan until it reaches 350°F. This will take several minutes. Remove croquettes from the fridge. To prepare for frying, dip croquette in flour mixture, egg, and then the panko breadcrumbs. Using a slotted metal spoon, carefully release croquette into the hot oil. Fry each croquette for about a minute, until the outside is golden brown and inside is hot.
- Set fried croquettes on a paper towel-lined plate to absorb excess oil. Serve warm with dipping sauce.
- To make sauce: Combine dressing, mayonnaise, and hot sauce (if using). Mix well and chill until serving.