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
This was on Paula's Home cooking. I just love these. Left over mashed potatoes are the best, but you can make fresh mashed potatoes to make this.
Provided by KaraRN
Categories Potato
Time 50m
Yield 15 croquettes
Number Of Ingredients 10
Steps:
- Add milk, salt, pepper, chopped onion, beaten egg yolks and flour to mashed potatoes.
- Chill and then shape using an ice cream scoop.
- Dip in the beaten egg, then roll through bread crumbs.
- Fry each croquette in shallow oil until brown on all sides.
- Cook's Note: Cook in small batches, giving each croquette at least 2 inches of space around it to not overcrowd the pan. This prevents the croquettes from crumbling while frying.
MASHED POTATO CROQUETTES
Categories Potato Side Thanksgiving Kid-Friendly Bon Appétit Sugar Conscious Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 18
Number Of Ingredients 8
Steps:
- Mix 2 large egg yolks, 2 cups cold mashed potatoes, 1/2 cup grated Parmesan, 2 tablespoons chopped fresh chives, and 1 tablespoon all-purpose flour in a medium bowl. Roll into walnut-size balls; chill until cold, at least 2 hours.
- Beat 4 large eggs in a bowl; place 2 cups breadcrumbs in another bowl. Pour vegetable oil into a medium skillet to measure 1/2" (about 2 cups) and heat over medium-high until a pinch of breadcrumbs bubbles immediately when added. Dip potato balls in egg, then roll in breadcrumbs. Working in batches, fry, turning often, until golden brown and crisp, 3-4 minutes. Drain on paper towels.
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.
TURKEY AND MASHED POTATO CROQUETTES
Looking for a fun way to use up Thanksgiving leftovers? Try these crispy/creamy turkey and mashed potato croquettes. Served with cranberry sauce and turkey gravy for dipping, they are a great second round for you and your holiday guests to enjoy.
Provided by Eddie Jackson
Time 1h30m
Yield about 18 croquettes
Number Of Ingredients 12
Steps:
- Melt the butter in a large skillet over medium-high heat. Add the leek and cook until tender and translucent, 2 to 4 minutes. Stir in the chopped sage and 3 tablespoons of the flour, then continue to cook until the flour is completely absorbed into the butter mixture and lightly toasted, 1 to 2 minutes. While continually stirring, gradually pour in the milk and continue to cook until a thick bechamel forms, about 1 minute more. Remove from the heat, then stir in the turkey, mashed potatoes, a pinch of salt and several grinds of black pepper. Taste and adjust the seasoning with more salt and pepper. Transfer to a bowl and refrigerate until completely cool, about 30 minutes.
- Meanwhile, set up a 3-stage breading station by placing the remaining 1/2 cup flour in a shallow bowl or baking dish, the eggs in a separate shallow bowl or baking dish and finally the panko in a third shallow bowl or baking dish. Season each with a pinch of salt and pepper. Using a 3/4-ounce cookie scoop, divide the chilled filling into about 18 pieces. Roll into uniform balls and/or 2 1/2-inch-long batons. Coat each piece in the flour, shaking the excess off, then dip in the egg to coat. Finally, dip and press into the panko, turning until evenly coated.
- Fill a large, heavy-bottomed pot with enough oil to go 2 inches up the sides and insert a deep-frying thermometer. Set the oil over medium-high heat and bring to 350 degrees F. Working in 2 batches, deep-fry the croquettes until deep golden brown and heated through, about 2 minutes. Drain on a paper towel-lined plate and season with a pinch of salt. Fry the whole sage leaves until crisp, about 1 minute. Drain on the paper towel line plate as well. Serve with cranberry sauce and turkey gravy for dipping.
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.
MASHED POTATO CROQUETTES WITH CRANBERRY MAYO
Steps:
- Combine mashed potatoes, Parmesan, bacon, 1 tablespoon parsley, 1 egg, 2 tablespoons flour, salt and pepper. Using 2 tablespoons or a small ice cream scoop form into balls then flatten slightly.
- In a pie plate combine the other egg with milk. Set up a breading station with one plate of flour, then the egg mixture then the bread crumbs and panko. Place croquettes in flour, dip in egg then roll in breadcrumbs.
- Heat canola oil to 360 degrees F and fry for about 4 minutes until browned on all sides. (You can also shallow fry these in a pan with about 1 inch of oil then flip them.)
- Place on a paper towel lined plate. Sprinkle with a bit of salt.
- In a small bowl combine mayonnaise, cranberry sauce, orange juice, remaining parsley, and salt and pepper. Serve with croquettes while they're hot.
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
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.
POTATO CROQUETTES
This is such a good recipe for those mashed potato leftovers that you just don't know what to do with. The kids (and hubby) will just love them and they are so easy to make.
Provided by BakingGuru
Categories Potato
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Add milk, salt, pepper, chopped onion, beaten egg yolks and flour to mashed potatoes.
- Chill and then shape using an ice cream scoop.(skip this step if you are using left-overs that have allready been in the fridge).
- Dip in the beaten egg, then roll through bread crumbs.
- Fry each croquette in shallow oil until brown on all sides.
- Cook's Note: Cook in small batches, giving each croquette at least 2 inches of space around it to not overcrowd the pan. This prevents the croquettes from crumbling while frying.
Nutrition Facts : Calories 162.2, Fat 3.2, SaturatedFat 1.2, Cholesterol 101.7, Sodium 439.6, Carbohydrate 28, Fiber 2.2, Sugar 2.2, Protein 5.1
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
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.
POTATO CROQUETTES
Categories Egg Onion Potato Side Fry Hanukkah Kid-Friendly Winter Kosher Bon Appétit Sugar Conscious Kidney Friendly Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Small Plates
Yield Makes about 36
Number Of Ingredients 9
Steps:
- Heat 3 tablespoons oil in heavy large skillet over medium heat. Add onions; sauté until golden, about 15 minutes.
- Meanwhile, cook potatoes in large pot of boiling salted water until tender, about 45 minutes. Drain. Peel hot potatoes; place in bowl. Mash potatoes well. Cool to lukewarm. Mix in parsley, eggs, salt, pepper and onions. Cool completely.
- Place flour in dish. Using 1/4 cup potato mixture for each croquette, shape into 1/2-inch-thick patties. Lightly coat each with flour. Place on baking sheet. (Can be made 8 hours ahead. Cover; chill.)
- Preheat oven to 300°F. Pour additional oil into large skillet to depth of 1/4 inch; heat over medium-high heat. Fry croquettes in batches until golden, about 4 minutes per side. Keep warm in oven.
SALMON-AND-MASHED-POTATO CROQUETTES
Crispy and golden-brown, these croquettes are the perfect snack to serve at your next holiday soirée. Tender and fluffy cooked potatoes are combined with your choice of tinned or smoked salmon and formed into cakes. The ultra-crisp exterior is provided by a coating of panko breadcrumbs.
Provided by Greg Lofts
Categories Finger Food Recipes
Time 2h40m
Yield Makes about 20
Number Of Ingredients 11
Steps:
- In a saucepan, combine potatoes and enough cold water to fully submerge them. Bring to a boil. Season with 2 teaspoons kosher salt and boil until potatoes are easily pierced with the tip of a knife, 10 to 12 minutes. Drain; let potatoes cool 5 minutes, then press through a ricer or colander and stir until smooth (or mash until smooth). Transfer to a large bowl; let cool completely.
- Stir egg yolks, scallions, lemon zest and juice, flour, 2 teaspoons kosher salt, and 1/4 teaspoon pepper into mashed potatoes. Fold in salmon. Form mixture into golf-ball-size rounds, then flatten into 1/2-inch-thick disks. Transfer to a parchment-lined tray and refrigerate until cold, at least 2 hours or, loosely covered, up to 1 day.
- Whisk whole eggs in a shallow bowl and season with kosher salt and pepper. Place panko in another shallow bowl and season. Pour a scant 1/2 inch oil into a medium heavy-bottomed skillet, such as cast iron. Heat over medium until oil shimmers and bubbles form instantly around a breadcrumb dropped in (350°F on a deep-fry thermometer). Working in batches, dip croquettes in egg, allowing excess to drip back into bowl, then coat in panko, pressing to adhere.
- Fry, flipping once and adjusting heat as needed to maintain a level temperature, until crisp and golden brown, about 5 minutes. Drain on a wire rack set over a rimmed baking sheet, then sprinkle with flaky salt; keep warm in a preheated 200°F oven while frying the rest. Serve warm, with dipping sauces.
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
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
COD AND POTATO CROQUETTES
This is a great appetizer for party functions. Or to just have in the fridge for brunch. You can prepare the Cod and Potatoes ahead to save time, by soaking Cod in water and boiling your potatoes. That's what I do. The Cod I use is bagged, and salted. Should be available in your super market next to the frozen or fresh fish section.
Provided by daisygrl64
Categories Lunch/Snacks
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- after soaking cod overnight, change water.
- place cod in pot with enough water to cover it and boil cod for 15-20 minutes.
- remove from stove top, drain, let it cool and flake.
- peel and boil the potatoes in pot with a bit of salt, drain potatoes, and mash.
- let potatoes cool (I stick them in the freezer for quick cooling).
- place potatoes, cod, parsley, eggs, onions, nutmeg, garlic powder, pepper in a bowl and mix together.
- now add the wine or broth until you get a nice mashed potato consistency.
- taste for salt and add if needed.
- heat oil in deep fryer or a wok until very hot.
- reduce heat to medium, high.
- grab mixture with a tablespoon, with an other tablespoon grab same mixture working with tablespoons from back to front, until you get an oval shape patty.
- drop it into very hot oil.
- and fry until golden brown, turning patty to brown on both sides.
- remove from oil and place on paper towel to drain.
- Note: do NOT place more then 6 patty's into oil so not to cause oil to over flow.
Nutrition Facts : Calories 399.6, Fat 6, SaturatedFat 1.8, Cholesterol 256.3, Sodium 185.4, Carbohydrate 52, Fiber 6.6, Sugar 4.4, Protein 30.9
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3.8/5 (143)Estimated Reading Time 40 secsServings 18
- Mix egg yolks, mashed potatoes, Parmesan, chives, and flour in a medium bowl. Roll into walnut-size balls; chill until cold, at least 2 hours.
- Beat eggs in a bowl; place breadcrumbs in another bowl. Pour vegetable oil into a medium skillet to measure ½” (about 2 cups) and heat over medium-high until a pinch of breadcrumbs bubbles immediately when added. Dip potato balls in egg, then roll in breadcrumbs. Working in batches, fry, turning often, until golden brown and crisp, 3–4 minutes. Drain on paper towels.
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