CRISPY TUNA CROQUETTES
Tuna, panko, and fresh herbs are used to create delicious Spanish tapas-inspired bite-size croquettes with garlic aioli for dipping. Garnish with sprigs of parsley.
Provided by MariaTheSoaper
Categories Appetizers and Snacks Tapas
Time 3h41m
Yield 8
Number Of Ingredients 21
Steps:
- Whisk egg yolk, garlic, and 1 tablespoon lemon juice in a bowl until well-blended. Drizzle in 1 tablespoon olive oil and canola oil slowly, whisking constantly, until blended. Drizzle in remaining olive oil and canola oil, whisking constantly, until thick and smooth. Season with salt, pepper, and paprika. Transfer aioli to the refrigerator.
- Melt butter in a skillet over medium-low heat. Stir in flour to make a paste, about 1 minute. Reduce heat to low. Stir in milk gradually until sauce thickens, 2 to 3 minutes. Stir in tuna, parsley, chives, dill, 1/2 teaspoon lemon juice, lemon zest, and nutmeg. Cook and stir until mixture is the consistency of mashed potatoes, about 3 minutes. Season with salt and pepper.
- Spread tuna mixture in a baking dish. Cover with plastic wrap and cool in refrigerator, 2 to 3 hours or overnight.
- Whisk 2 eggs in a small bowl.
- Pour panko bread crumbs into a shallow dish.
- Divide chilled tuna mixture into 8 equal portions; shape into cylinders or patties with lightly moistened hands. Dip cylinders into egg wash and roll in bread crumbs to coat. Arrange on a plate and chill until firm, about 1 hour.
- Heat vegetable oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
- Fry croquettes in batches until golden brown, 5 to 8 minutes. Remove with a slotted spoon and drain on paper towels. Serve alongside aioli.
Nutrition Facts : Calories 370.2 calories, Carbohydrate 24 g, Cholesterol 93.9 mg, Fat 29.1 g, Fiber 0.3 g, Protein 10.2 g, SaturatedFat 7 g, Sodium 248.4 mg, Sugar 1.3 g
CRAB CROQUETTES
A bite-sized riff on the popular Arabian Gulf seafood dish known as al jasheed, these fried croquettes call for lump crabmeat and swap out the traditional rice for fluffy mashed potatoes.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Yield Makes 2 dozen
Number Of Ingredients 22
Steps:
- Make the mango dipping sauce: Place mango, shallot, jalapeno, cilantro, lime juice, sugar, and oil in the bowl of a food processor and process until smooth. If sauce is too thick, thin with water, adding 1 tablespoon at a time.
- Make the croquettes: Heat ghee in a small skillet over medium. Add shallot, bell pepper, and garlic and cook until softened, 2 to 3 minutes. Stir in cumin and season with salt and pepper. Cook for 1 minute more, then let cool to room temperature.
- Place mashed potato, parsley, cilantro, yogurt, and shallot mixture in a medium bowl. Gently fold to combine using a rubber spatula. Cover and refrigerate for 30 minutes. Fold in crab.
- In a deep cast-iron skillet, heat oil until a deep-fry thermometer reaches 350 degrees. Place flour, eggs, and panko in three separate shallow dishes. Use a scoop or spoon to form the crab-and-potato mixture into 1 1/2-inch balls. Dredge each ball first in flour, then in egg, and finally in panko, ensuring that each ball is fully coated; shake off any excess.
- Working in batches, transfer croquettes to hot oil using a slotted spoon or spider, and cook, turning occasionally, until golden brown, 3 to 4 minutes. Transfer to a a paper towel-lined baking sheet; season with salt. Serve croquettes with mango dipping sauce.
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.
DUTCH CROQUETTEN
This yummy Dutch snack is sure to please! Seasoned veal dumplings are breaded and then fried. Replace ground veal with lean beef, chicken, or stuff with spiced Gouda!
Provided by Celly
Categories World Cuisine Recipes European Dutch
Time 25m
Yield 8
Number Of Ingredients 18
Steps:
- Place ground veal in a skillet over medium heat. Cook, stirring to crumble, until evenly browned. Set aside.
- Melt butter in a saucepan over low heat. Stir in flour until smooth, and cook for about 2 minutes. Gradually stir in milk, then chicken broth to make a smooth thick sauce. Add the cooked ground veal, and season with paprika, chili powder, curry powder, salt, pepper , Worcestershire sauce, and parsley. Stir to blend well. Remove from heat, and set aside to cool to room temperature.
- When the meat mixture is cooled and slightly firm, shape into cylinders 3 to 4 inches long, and 1 1 /2 inches wide. If you wish, press a strip of the spiced Gouda cheese into the center, making sure it is completely surrounded. In a small bowl, whisk together the egg and water. Place bread crumbs on a plate or tray. Coat croquettes with flour, then dip in the beaten egg mixture, then roll the croquettes in the crumbs to coat. Repeat the coating process if a thicker breading is desired.
- Heat oil in a large skillet over medium-high heat. When oil is hot, fry croquettes until golden brown on all sides. If you have a deep-fryer, they can be deep-fried instead. Remove to paper towels to drain, and serve hot.
Nutrition Facts : Calories 338.6 calories, Carbohydrate 25.4 g, Cholesterol 93.4 mg, Fat 17.8 g, Fiber 1.4 g, Protein 18.6 g, SaturatedFat 8.7 g, Sodium 595.3 mg, Sugar 2.8 g
CRISPY OVEN-FRIED M-80 CHICKEN WINGS
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 9h5m
Yield 6 servings
Number Of Ingredients 12
Steps:
- For the chicken: Put the chicken in a large mixing bowl. Sprinkle the baking powder and salt over the wings and toss until the wings are coated.
- Fit a sheet pan with a wire rack and spray with nonstick cooking spray. Arrange the wings in a single layer on the rack. Leave uncovered in the fridge overnight. (This ensures super crispy skin.)
- Preheat the oven to 425 degrees F.
- Set a rack in a lower-middle position in the oven. Bake the wings until golden brown and crispy, rotating halfway through cooking, 45 to 50 minutes.
- For the sauce: In a large bowl, whisk together the honey, sambal, soy sauce, vinegar and butter. Stir in the giardiniera. Adjust the seasoning to taste.
- Toss the hot wings with the M-80 Sauce until evenly coated. Spread out on a long dish, so there is not a lot of overlap. Top with the poppy seeds!
DUTCH KROKETTEN (CROQUETTES)
Another way to prepare Dutch Meat Croquettes other than with fresh breadcrumbs or potato. Equally delicious! If you make these into little crumbed balls (called bitterballen), you can eat them, dipped in mustard, as an appetiser with pre-dinner drinks.
Provided by Daydream
Categories Meat
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 18
Steps:
- If using left-over chicken or turkey, chop it finely and set aside. Continue with the recipe from Step 3, using stock to make the sauce rather than water, and add the chicken or turkey to the sauce at Step 6.
- If using veal or beef, season with salt and pepper to taste.
- Place a large pan over medium-high heat and melt 2 tablespoons of butter. Add the veal or beef, wine, onion, clove, bay leaves, nutmeg or mace, parsley, thyme, lemon zest or juice and water. (Use chicken stock if you have chosen to use chicken or turkey.) Bring to a boil, then reduce heat and simmer for 45 minutes to an hour. By this time the meat should be tender (or if using poultry, the stock will be bursting with flavor).
- Strain the stock and reserve, along with the meat. Finely chop or cut the meat into into small pieces.
- Melt the remaining butter in the pan, stir in the flour and keep stirring for a few minutes on low heat. Don't let it brown. Slowly and gradually add the stock and cook over moderate heat, stirring until the sauce is smooth and thick. Add more flour, or corn starch to thicken the sauce if necessary. Cool slightly and add the 3 egg yolks and mix well (reserve the whites for later).
- Add the veal, beef, chicken or turkey, mix well and season to taste. The mixture should be thick and stiff by this time.
- Set the mixture aside to cool thoroughly. When ready, cut or separate the stiff, thick mixture into rolls about 1.5" thick and about 3" long.
- Spread the crumbs on a clean, dry chopping board. Slightly beat the eggwhites in a deep plate until just incorporated. Roll the croquettes through the breadcrumbs, then through the egg whites and again through the crumbs. (Make sure that the second coating of crumbs is even and thick and no meat mix sticks out, otherwise the croquettes may burst when being deep fried).
- Deep fry the croquettes in batches of four or five for about 4 minutes, or until they are golden brown. Drain on absorbent paper.
- Serve hot, with French fries or fresh chunks of bread. The best way to season is to slather with mustard, as the Dutch do!
Nutrition Facts : Calories 958.3, Fat 39.5, SaturatedFat 17.3, Cholesterol 319.3, Sodium 1122.9, Carbohydrate 88.3, Fiber 5.6, Sugar 8, Protein 53.5
CRISPY TUNA CROQUETTES
Good old childhood favorite with an Oriental twist---easy to throw together for a quick supper. Delicious served alongside a baby-greens salad with sweet citrus vinaigrette.
Provided by La Dilettante
Categories Lunch/Snacks
Time 10m
Yield 4 croquettes, 4 serving(s)
Number Of Ingredients 11
Steps:
- Mix all ingredients except oil. Mix well, and form into four patties. Heat oil in skillet and fry patties, turning to brown on both sides. Transfer to paper towels and drain well.
- For an appetizer, form into 16 smaller mini-patties.
Nutrition Facts : Calories 402.5, Fat 21.6, SaturatedFat 3.5, Cholesterol 70.9, Sodium 553.4, Carbohydrate 34.1, Fiber 2.4, Sugar 3.8, Protein 17.6
TUNA CROQUETTES
This tuna croquettes recipe is one of our favorites. My husband and I grow our own cucumbers and dill, which makes the dish taste extra fresh. Reduced-fat mayonnaise and sour cream can be used in place of full-fat versions. -Sherri Melotik, Oak Creek, Wisconsin
Provided by Taste of Home
Categories Appetizers
Time 45m
Yield 12 servings
Number Of Ingredients 13
Steps:
- In a small bowl, combine the first 5 ingredients; cover and refrigerate until serving., In a small bowl, combine eggs, tuna, carrot, bread crumbs, green onion, parsley and pepper. Shape into x 2-in. logs; roll in remaining bread crumbs. In a large skillet, heat oil over medium heat. Add half of croquettes; cook 4-5 minutes on each side or until browned. Repeat with remaining croquettes. Serve with sauce.
Nutrition Facts : Calories 85 calories, Fat 6g fat (1g saturated fat), Cholesterol 37mg cholesterol, Sodium 135mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 0 fiber), Protein 5g protein.
More about "crispytunacroquettes recipes"
9 RECIPES FOR CRISPY CROQUETTES | FOOD & WINE
From foodandwine.com
Estimated Reading Time 2 mins
- Crispy Chicken and Vegetable Croquettes. Madras curry powder flavors these delicious tapas.
- Salt Cod Croquettes. Known as bolinhos in Portuguese ("little cakes"), these croquettes are star chef Daniel Boulud's take on the classic Brazilian bar food.
- Leek-and-Mushroom Croquettes. Chef Jerry Traunfeld serves these creamy-centered croquettes in walnut-size balls, but they can also be made larger for a vegetarian main course.
- Sesame-Coated Sweet Potato Croquettes. These African-inspired fried yam balls are are rolled in sesame seeds, a typically Malawian ingredient.
- Pan-Fried Tuna Croquettes. Put the classic pantry staple, canned tuna, to good use.
- Potato and Mozzarella Croquettes. Potato-and-Mozzarella Croquettes. These super-crisp fried potato croquettes are filled with soft mashed potato and gooey melted cheese.
- Fried Goat Cheese Balls with Honey. A double-coating of panko crumbs amplifies the crunch for these sweet-savory croquettes.
- Pasta-and-Pesto Croquettes. At Pizzarium, chef Gabriele Bonci has reimagined the classic Roman fried risotto croquettes known as suppli.
- Chicken Croquettes. These Spanish-inspired croquettes are a great way to use leftover roast chicken. this link is to an external site that may or may not meet accessibility guidelines.
HOMEMADE & EASY SALMON CROQUETTES | I HEART RECIPES
From iheartrecipes.com
CROQUETTE RECIPES - GREAT BRITISH CHEFS
From greatbritishchefs.com
POTATO CROQUETTES - JO COOKS
From jocooks.com
CROQUETTE - WIKIPEDIA
From en.wikipedia.org
KOROKKE (JAPANESE POTATO AND GROUND MEAT CROQUETTES)
From japan.recipetineats.com
TUNA CROQUETTES RECIPE | FOOD & WINE
From foodandwine.com
Category TunaTotal Time 4 hrs 50 mins
- Heat olive oil in a medium saucepan over medium. Add onion; cook, stirring often, until softened, about 3 minutes. Stir in garlic; sprinkle 1/2 cup flour over mixture. Reduce heat to low; cook, whisking constantly, until flour is lightly toasted and garlic is golden, about 4 minutes. Gradually whisk in milk, and cook, whisking constantly, until sauce is smooth and very thick and begins to pull away from sides of pan, about 4 minutes. Remove from heat; stir in tuna, parsley, lemon zest and juice, 1 1/4 teaspoons salt, and 1/2 teaspoon pepper until combined. Transfer mixture to a large bowl; let cool 10 minutes. Cover and refrigerate until cooled and slightly firm, at least 3 hours or up to 2 days.
- Lightly oil hands with olive oil. Roll chilled tuna mixture between your hands into 24 (1 1/2-inch) balls; place on a baking sheet lined with parchment paper. Freeze croquettes, uncovered, until firm, about 25 minutes. Pour neutral oil to a depth of 1 1/2 inches into a large Dutch oven; heat over medium-high until oil reaches 325°F. Place beaten eggs, panko, and remaining 1/4 cup flour in 3 separate wide, shallow bowls. Stir remaining 1 teaspoon salt and remaining 1/4 teaspoon pepper into panko.
- Dredge each croquette in flour. Dip in egg; allow excess egg to drip off. Dip in panko, and turn to coat. Place coated croquettes on large plates. Once all are breaded, immediately begin frying.
- Working in 2 batches and returning oil to 325°F between batches, fry croquettes, turning occasionally using a slotted spoon or spider, until deep golden brown, 3 to 4 minutes. Transfer to a plate lined with paper towels to drain.
BEST TUNA CROQUETTE RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
3/5 (7)Category Appetizer,Eggs And Dairy,Fish,FryServings 8Total Time 31 mins
JAPANESE CROQUETTES (KOROKKE) お母さんのコロッケ • JUST ONE …
From justonecookbook.com
WHAT ARE CROQUETTES? - SPANISH FOOD GUIDE
From spanishfoodguide.com
CRISPY AND CRUNCHY: WHAT'S THE DIFFERENCE? | EPICURIOUS
From epicurious.com
WHAT ARE CROQUETTES? – DEVOUR TOURS
From devourtours.com
20 HEALTHY SNACKS TO SATISFY YOUR CRISP CRAVINGS
From healthista.com
GOUT DIET: WHAT'S ALLOWED, WHAT'S NOT - MAYO CLINIC
From mayoclinic.org
CROQUETAS | TRADITIONAL SNACK FROM SPAIN - TASTEATLAS
From tasteatlas.com
CRISPY TOTS – REAL GOOD FOODS
From realgoodfoods.com
BEST EASY POTATO CROQUETTES RECIPES | FOOD NETWORK …
From foodnetwork.ca
CRISPY TUNA AND PASTA BAKE - HEALTHY FOOD GUIDE
From healthyfood.com
TUNA CROQUETTES (BAKED OR AIR FRYER) - SKINNYTASTE
From skinnytaste.com
MEAT CROQUETTES | METRO
From metro.ca
KROKIETY RECIPE (POLISH CROQUETTES) - EVERYDAY DELICIOUS
From everyday-delicious.com
CRISPY CHIK'N PATTIES - EAT ALPHA FOODS
From eatalphafoods.com
HEALTHY CRUNCHY SNACKS TO BEAT YOUR POTATO CHIP CRAVINGS
From foodrevolution.org
DUTCH CROQUETTES - WHERE TO GET THEM AND A RECIPE TO MAKE THEM …
From thingstodoinamsterdam.com
BEST HOMEMADE ITALIAN POTATO CROQUETTES - SHE LOVES BISCOTTI
From shelovesbiscotti.com
OUR FAVORITE SPANISH CROQUETTES RECIPES - SPANISH FOOD GUIDE
From spanishfoodguide.com
SPANISH LEEK CROQUETTES (CROQUETAS DE PUERRO) TAPAS MENU
From christinascucina.com
CRISPY CHICKEN SHELL CHICKEN TACOS – REAL GOOD FOODS
From realgoodfoods.com
HOW TO TURN FISH SCRAPS INTO CROQUETTES – RECIPE | FOOD | THE …
From theguardian.com
7 DELICIOUS SPANISH CROQUETTE RECIPES - FASCINATING SPAIN
From fascinatingspain.com
ALL ABOUT SPANISH COQUETTES, ONE OF SPAIN'S ESSENTIAL TAPAS
From foodlovertour.com
SALMON CROQUETTES {EASY SOUTHERN RECIPE} – WELLPLATED.COM
From wellplated.com
9 EASY AND DELICIOUS CROHN’S-FRIENDLY SNACKS - HEALTHLINE
From healthline.com
KOROKKE - JAPANESE POTATO CROQUETTES - CHOPSTICK CHRONICLES
From chopstickchronicles.com
HUNAN CAFE WARRENTON
From hunancafewarrenton.com
TUNA & PEPPER CROQUETTES | CANADIAN LIVING
From canadianliving.com
HISTORY & TYPES OF DUTCH CROQUETTES - THE SPRUCE EATS
From thespruceeats.com
CHOLESTEROL: TOP FOODS TO IMPROVE YOUR NUMBERS - MAYO …
From mayoclinic.org
ÉCHANTILLONS CROQUETTES POUR CHIEN SANS CéRéALES - FRANKLIN
From franklinpetfood.com
CRISPY SPANISH VEGETABLE CROQUETTES | CROQUETAS DE PISTO RECIPE
From spainonafork.com
ÉCHANTILLONS CROQUETTES POUR CHAT SANS CéRéALES - FRANKLIN
From franklinpetfood.com
You'll also love