Deep Fried Potato Croquettes Recipes

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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



Potato Croquettes image

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.

2 cups mashed potatoes
2 teaspoons chopped fresh parsley
Coarse salt and ground pepper
1 cup all-purpose flour
1 large egg
1 1/2 cups fresh breadcrumbs
Vegetable oil

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



Potato Croquettes image

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.

6 medium russet (baking) potatoes (2 1/2 pounds), peeled and quartered
1/2 pound mozzarella, chopped
1/4 cup grated parmesan
1 tablespoon onion salt
1/4 cup chopped parsley
3 large eggs
1 cup fine dry bread crumbs
About 2 1/2 cups olive oil

POTATO CROQUETTES

A great use for leftover mashed potato. Great for dinner with a garden salad.

Provided by PETER GERRY

Categories     Side Dish     Potato Side Dish Recipes

Time 20m

Yield 4

Number Of Ingredients 9



Potato Croquettes image

Steps:

  • In a large bowl, combine mashed potatoes, eggs, parsley, cheese, salt and pepper, bacon bits and onion flakes. Form mixture into patties, and dredge patties in the bread crumbs.
  • Pour oil 1/2 inch deep in a large, heavy skillet. Heat oil over medium-high heat. Fry patties, flipping to fry them on both sides, until they are golden brown. Serve hot.

Nutrition Facts : Calories 659.6 calories, Carbohydrate 58.4 g, Cholesterol 110.9 mg, Fat 39.9 g, Fiber 5.2 g, Protein 17.6 g, SaturatedFat 8.7 g, Sodium 1505.6 mg, Sugar 5.2 g

4 cups mashed potatoes
2 eggs
2 tablespoons dried parsley
½ cup grated Romano cheese
salt and pepper to taste
2 tablespoons imitation bacon bits
1 teaspoon dried onion flakes
1 cup Italian-style dried bread crumbs
1 quart vegetable oil for deep frying

POTATO CROQUETTES DEEP FRIED

This recipe appeared on the Food Channel by CC Live. I made some additions that enhanced the recipe. This recipe makes 24 croquettes.

Provided by William Uncle Bill

Categories     Potato

Time 50m

Yield 8 serving(s)

Number Of Ingredients 15



Potato Croquettes Deep Fried image

Steps:

  • Peel potatoes, cut into chunks and add to a medium size saucepan.
  • Cover with water and bring to boil.
  • Reduce heat to simmer, cover and cook for about 15 minutes or until potatoes are tender.
  • Drain well, mash and let cool slightly.
  • Transfer mashed potatoes to a mixing bowl and add nutmeg, Kosher salt, coarse black pepper and mix well to combine.
  • Using about 2 large tablespoons of potato mixture for each croquette, roll into a 2 inch by 3/4 inch thick log and place on a tray.
  • Cover with plastic wrap and refrigerate for 30 minutes or longer to firm up the rolls.
  • In a mixing bowl, add flour, salt and pepper and mix well to blend.
  • In a separate bowl, add bread crumbs, panko crumbs, garlic powder and mix well.
  • In another bowl, whisk eggs with milk until fluffy.
  • Roll each log in the flour mixture.
  • Then dip the floured logs in the egg mixture.
  • Roll the logs in the bread crumb mixture.
  • Dip logs again in the egg mixture then roll again in the bread mixture so that each log is double crusted.
  • In a medium size frying pan, heat oil on medium-high heat to about 350°F.
  • Fry croquettes in batches of 6 for about 3 minutes or until golden brown, turning several times during cooking.
  • Using tongs, remove croquettes onto paper towels to drain.
  • Serve with sour cream or yogurt and a sprinkling of finely chopped green onions.
  • NOTE: For those who prefer a spicier taste, add some cumin and curry powder of your choice.
  • If you find that freshly ground nutmeg is too strong for you, leave it out of the recipe.

3 large yukon gold potatoes, about 2 pounds
1/8 teaspoon freshly ground nutmeg
1/2 teaspoon kosher coarse salt
1/2 teaspoon coarse pepper, freshly ground
1/2 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon black pepper
1 cup fine breadcrumbs
1/2 cup panko breadcrumbs
3/4 teaspoon granulated garlic powder
3 large eggs
1/4 cup whole milk, homogenized
3 cups vegetable oil (for frying)
1/2 cup sour cream
1/2 cup finely chopped green onion

FRIED MASHED POTATO CROQUETTES

Crisp on the outside, creamy on the inside, these Fried Mashed Potato Croquettes make tasty hors d'oeuvres.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Finger Food Recipes

Yield Makes 25

Number Of Ingredients 7



Fried Mashed Potato Croquettes image

Steps:

  • Place bread in the bowl of a food processor. Process until crumbs form, about 10 seconds. Transfer crumbs to a medium bowl; set aside. Line one baking sheet with parchment, and another one with a double thickness of paper towels; set both aside.
  • In a small bowl, combine potatoes, herbs, egg, and flour using a fork or spoon. Season with salt and pepper. Using a spoon, scoop mixture into an egg-shaped piece. Using a second spoon, push shape into the bowl of bread crumbs. Roll to coat, and transfer to parchment-lined baking sheet. Repeat with remaining potato mixture.
  • Place oil in a small deep saucepan. Heat over medium heat until a frying thermometer registers 350 degrees. Using slotted spoon, place five croquettes in oil. Cook until golden and puffed, turning once, 4 to 5 minutes. Using slotted spoon, transfer to paper-towel-lined baking sheet. Repeat with remaining croquettes. Serve immediately.

4 slices white bread, crusts removed
2 cups cold leftover mashed potatoes
6 tablespoons chopped mixed herbs, such as flat-leaf parsley, cilantro, or chives
1 large egg, lightly beaten
1/4 cup all-purpose flour
Salt and freshly ground pepper
2 cups vegetable oil

DEEP-FRIED POTATO CROQUETTES

From Ruth Van Waerebeek's "Everybody Eats Well in Belgium Cookbook." Labor intensive, somewhat messy and time-consuming to make, but people rave about these. Golden brown and crunchy on the outside, then mashed potato heaven inside. I've done what Ruth recommends: make the croquettes the day before, and just do the deep frying at dinner time.

Provided by Belgophile

Categories     Potato

Time 2h30m

Yield 24 croquettes, 4-5 serving(s)

Number Of Ingredients 11



Deep-Fried Potato Croquettes image

Steps:

  • Place potatoes in a large saucepan and add enough cold water to cover the potatoes by at least 1-1/2 inches. Add 1 tablespoon salt. Bring to boil, cover partially, and cook over medium heat until tender, about 20 minutes. Drain the potatoes and return them to the saucepan. Dry the potatoes by shaking the pan over low heat for a few seconds until all visible moisture is gone.
  • Press the potatoes through a food mill or potato ricer into a mixing bowl. Add the butter, egg yolks, and 1 tablespoon of flour. Mix well with a wooden spoon. Season generously with salt, white pepper and nutmeg. The mixture must be fairly dry or the croquettes will burst during frying.
  • Spread the potato mixture evenly on a nonstick baking sheet and shape into a 10 x 5-inch rectangle that is no more than 1 inch high. Cover with plastic wrap and refrigerate until the mixture is quite firm, at least 1 hour.
  • Prepare three bowls: In one, beat the egg whites until they are well mixed. Place the remaining 1 cup flour in the another bowl, and the bread crumbs in the third. Arrange in order: flour, egg whites, bread crumbs.
  • Cut the potato mixture into small rectangles approximately 1 inch wide and 2 inches long. Use fingers and hands to shape them into cylinders. Dip each croquette, one at a time, first into the flour, shaking off the excess, then into the egg whites, and finally into the bread crumbs. Arranged the shaped and dipped croquettes on another baking sheet. At this point the croquettes can be refrigerated, covered, for several hours or overnight. In fact, they will be better if allowed to rest int he refrigerator until the following day. (They can also be wrapped in plastic and frozen for up to 2 months.).
  • Heat the oil in a deep fryer to 380°F Add the croquettes in batches and fry until golden brown on all sides, 3 to 4 minutes. Drain on paper towels and serve. The finished croquettes can be kept warm in a preheated 300°F oven for up to 20 minutes, but it is best to serve them as soon as possible.

Nutrition Facts : Calories 1964.1, Fat 176.4, SaturatedFat 27.9, Cholesterol 127.8, Sodium 2002.4, Carbohydrate 84.9, Fiber 7.1, Sugar 3.8, Protein 15.8

2 lbs potatoes, Idaho (about 3 large) or 2 lbs russet potatoes, peeled and halved (about 3 large)
1 tablespoon salt, plus additional to taste
3 tablespoons unsalted butter
2 large egg yolks
1 cup all-purpose flour
1 tablespoon all-purpose flour
fresh ground white pepper
1 pinch of freshly grated nutmeg
3 large egg whites
1 cup fine dry breadcrumb
3 -4 cups vegetable oil (for deep frying)

DEEP-FRIED POTATO SKINS

"The combination of potatoes, cheese, bacon and garlic dip in this recipe is fantastic," says Leslie Cunnian of Peterborough, Ontario. "The skins can be served as an appetizer or as a side dish with roast prime rib or any other entree you choose."

Provided by Taste of Home

Categories     Appetizers     Side Dishes

Time 1h25m

Yield 2 dozen.

Number Of Ingredients 11



Deep-Fried Potato Skins image

Steps:

  • Bake potatoes at 400° for 1 hour or until tender. , Meanwhile, for dip, combine the sour cream, soup mix, onion, garlic and hot pepper sauce in a bowl. Cover and refrigerate until serving., When potatoes are cool enough to handle, cut in half lengthwise. Scoop out pulp, leaving a 1/4-in. shell (save pulp for another use). With a scissors, cut each potato half into three lengthwise strips., In an electric skillet or deep-fat fryer, heat oil to 375°. Fry skins in oil for 2-3 minutes or until golden brown and crisp., Place potato skins in a 15x10x1-in. baking pan. Combine the cheeses and bacon; sprinkle over potatoes. Broil 4 in. from the heat for 1-2 minutes or until cheese is melted. Sprinkle with chives. Serve with the dip.

Nutrition Facts :

4 large baking potatoes
2 cups sour cream
1 envelope onion soup mix
1 tablespoon finely chopped onion
5 garlic cloves, minced
Dash hot pepper sauce
Oil for deep-fat frying
1/2 cup shredded cheddar cheese
1/2 cup shredded Swiss cheese
6 to 8 bacon strips, cooked and crumbled
4 teaspoons minced chives or green onion

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