POTATO CROQUETTES
Crunchy potato croquettes, a great way to use up leftover mashed potatoes, flatter any meal.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Yield Makes 6
Number Of Ingredients 7
Steps:
- In a large bowl, stir together mashed potatoes and parsley; season with salt and pepper. In a shallow bowl, place flour; season with salt and pepper. In another shallow bowl, whisk egg with 1 tablespoon water. In a third shallow bowl, place 1 1/2 cups breadcrumbs.
- Form potato mixture into 3/4-by-2-inch logs. Roll in flour, shaking off excess, dip in egg wash, then roll in breadcrumbs to coat. In a heavy medium saucepan, heat 1 1/2 inches vegetable oil over medium-high until hot. In batches, fry croquettes until golden brown on all sides, about 2 minutes per batch, turing as needed. Drain on paper towels.
POTATO CROQUETTES
Gooey mozzarella encased in a crunchy golden shell makes this simple and classic dish irresistible.
Provided by Ann Palumbo
Categories Cheese Potato Fry Cocktail Party Kid-Friendly Dinner Mozzarella Poker/Game Night Party Gourmet Queens New York Sugar Conscious Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes about 24 croquettes
Number Of Ingredients 8
Steps:
- Generously cover potatoes with salted cold water (2 teaspoon for 4 quarts) in a large pot, then simmer until tender, about 15 minutes. Drain potatoes and chill in a large bowl until cool, about 45 minutes.
- Mash potatoes, then stir in cheeses, onion salt, parsley, 1/2 teaspoon pepper, and salt to taste. Stir in 1 egg.
- Form potato mixture into 24 oblong croquettes (about a scant 1/4 cup each). Lightly beat remaining 2 eggs in a shallow bowl and put bread crumbs in another shallow bowl. Dip 1 croquette into egg, letting excess drip off, then roll in bread crumbs to coat. Transfer to a parchment-paper-lined baking sheet. Repeat with remaining croquettes.
- Heat 1/2 inch oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Fry croquettes in batches, turning occasionally, until golden brown, 4 to 5 minutes per batch. Transfer to paper towels to drain. Serve immediately.
ANNICE'S POTATO AND MUSHROOM CROQUETTES FOR PASSOVER
This recipe actually belongs to a wonderful woman named Annice Grinberg. We met on a cooking list about 10 years ago, and I've admired her recipes on the Internet for years. I actually had a chance to meet her a few years ago, and we discovered that I went to high school with her daughter. Any recipe that has Annice's name on it is a winner, like this one.
Provided by Mirj2338
Categories Lunch/Snacks
Time 50m
Yield 5 serving(s)
Number Of Ingredients 9
Steps:
- Boil the potatoes in the water til tender.
- Drain and mash the potatoes.
- In a separate pan, saute the onions and mushrooms in oil over medium-high heat for three minutes.
- In a large bowl, mix mashed potatoes, sauteed onions and mushrooms, seasonings and matzo meal together.
- Form 10 croquettes.
- Heat oil in a large non-stick frying pan over med-high heat and fry croquettes for 8 minutes on each side.
- Serving size is 2 croquettes per person.
Nutrition Facts : Calories 223.1, Fat 2.4, SaturatedFat 0.3, Sodium 21.2, Carbohydrate 45.4, Fiber 4.1, Sugar 2.5, Protein 5.8
POTATO CROQUETTE
Steps:
- Boil the potatoes until fork tender, and let cool for 20 minutes.
- In a large bowl, mash the potatoes. (For a creamier texture, use a potato ricer.) Add the Parmigiano cheese, chopped parsley, and season with salt and pepper. Add one egg and mix well, until all the ingredients are evenly distributed.
- Grab a handful of mashed potatoes and press into logs that are 1 1/2-inches thick by 3 inches long. With your finger, create an indentation in the middle of the log and add a slice of mozzarella. Close up the logs and make sure the mozzarella is fully covered. Reshape if necessary.
- For the batter, dip potato logs in a beaten egg and cover with breadcrumbs.
- Heat the extra-virgin olive oil in a large pot to 350 degrees F.
- Fry in the oil in batches until the potato croquettes are crispy and golden brown.
- Let drain on a paper towel lined plate, and serve warm.
POTATOES ANNA
This classic French dish can be baked up to eight hours ahead. Let it cool completely, then cover loosely with foil, and refrigerate. To serve, reheat in a 350-degree oven.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 1h20m
Number Of Ingredients 3
Steps:
- Preheat oven to 450 degrees. Using a food processor with a slicing blade or a sharp knife, slice potatoes as thinly as possible, 1/4 inch thick or thinner. (Do not place sliced potatoes in water; the starch is needed to bind the layers.)
- Brush bottom of a 10-inch cast-iron skillet with 1 1/2 tablespoons butter. Starting in center of pan, arrange potato slices, slightly overlapping, in circular pattern, covering surface. Brush with another 1 1/2 tablespoons butter; season well with salt and pepper. Repeat for two more layers.
- Place over high heat until butter in pan sizzles, 2 to 4 minutes.
- Transfer to oven; bake until potatoes are fork-tender, about 1 hour. Remove from oven. Run a small spatula around edges of potatoes; slide large spatula underneath potatoes to loosen. Carefully invert onto a plate, and cut into wedges.
Nutrition Facts : Calories 192 g, Fat 9 g, Fiber 1 g, Protein 3 g
MASHED POTATO CROQUETTES
Very nice alternate potato side dish! I got this recipe from the Mount Joy Mennonite Church cookbook. Mount Joy is in Lancaster County, PA. Prep and cook times are approximate.
Provided by keen5
Categories Potato
Time 45m
Yield 10-12 serving(s)
Number Of Ingredients 9
Steps:
- Stir Parmesan cheese into mashed potatoes.
- Add cream cheese, butter, onion soup mix and pepper; mix well.
- Add 1 to 2 tablespoons of milk, if mixture is dry.
- Shape mixture into 10 to 12 balls.
- Dip into the 2 beaten eggs; roll into the corn flakes.
- Place on greased baking sheet.
- Bake at 400°F for 10 to 15 minutes or till hot and crisp.
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