SPINACH CROQUETTES
My mom used to make these a lot and I do too. They are easy to make, a quick meal, and a great way to get kids to eat spinach!
Provided by Veronica Pomata
Categories Appetizers and Snacks
Time 20m
Yield 12
Number Of Ingredients 10
Steps:
- Combine spinach, flour, sparkling water, eggs, Parmesan cheese, baking powder, garlic, vinegar, salt, and black pepper together in a bowl until batter is evenly combined.
- Heat enough oil to cover the bottom of a large skillet over medium heat. Spoon batter into the hot oil, keeping about 1 inch between each croquette. Cook until golden brown, about 90 seconds per side. Repeat with remaining batter.
Nutrition Facts : Calories 87.9 calories, Carbohydrate 9.5 g, Cholesterol 33.9 mg, Fat 3.8 g, Fiber 1 g, Protein 4.3 g, SaturatedFat 1.1 g, Sodium 138.1 mg, Sugar 0.3 g
SPINACH POTATOES
This is a rich and cheesy potato dish filled with spinach and Italian bacon.
Provided by ERINSANDERS
Categories Side Dish Potato Side Dish Recipes
Time 2h15m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
- Melt the butter in a skillet over medium heat, and saute the onion and pancetta until onion is tender and pancetta is cooked through.
- Alternately layer the potato slices, salt and pepper, pancetta and onion mixture, spinach, and cheese in the prepared baking dish. Pour the heavy cream over all.
- Cover, and bake 1 hour in the preheated oven. Uncover, and continue baking 30 minutes, until bubbly and lightly browned.
Nutrition Facts : Calories 521.5 calories, Carbohydrate 31.7 g, Cholesterol 112.2 mg, Fat 37.6 g, Fiber 4.3 g, Protein 16.6 g, SaturatedFat 22.6 g, Sodium 712.8 mg, Sugar 1.9 g
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.
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AUTHENTIC SPANISH CROQUETTES WITH SPINACH RECIPE
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Reviews 1Category AppetizerCuisine SpanishEstimated Reading Time 4 mins
- Dry roast 2 tbsp of pine nuts in a small fry pan under a medium heat for 3 to 4 minutes, make sure to mix them continuously so they cook evenly and don´t burn, then set aside
- Heat a large pan with a medium heat, add in a 1/4 cup of cold water and 300 grams / 10 ounces of bagged spinach, place a lid on the pan and steam for 4 minutes, then remove the lid and turn off the heat, mix the spinach so it´s all welted, transfer the spinach to a sieve with a bowl underneath and using a spoon push down on the spinach to remove any of the excess water, then add the spinach to a cutting board and finely chop as best as you can
- Heat a frying pan with a medium heat and pour in 2 tbsp extra virgin olive oil, 2 minutes later add in a 1/4 cup of finely diced onions and 2 minced garlics, mix with the olive oil, 3 minutes later add the spinach into the pan, the toasted pine nuts and season generously with sea salt & black pepper, mix together until well combined, then add in a 1/4 cup of all-purpose flour, a little at a time and mix together, once the flour is incorporated, add in a 1/4 cup of milk, again, a little at a time while you continue to mix, once all the milk has been incorporated compact the mixture, then add to a bowl, cover with seran wrap and add to freezer for 10 minutes
- Meanwhile, add a generous portion of plain breadcrumbs to a bowl, season with sea salt and mix together, in another bowl crack in 1 large egg, pour in 1 tbsp of milk, season with sea salt and whisk together
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Reviews 3Category Appetizers, Side Dishes, SnacksCuisine VegetarianTotal Time 30 mins
- Heat a dash of oil in a large saute pan over medium heat. Add garlic and cook for a minute, then add spinach. Cook, stirring often, until spinach has reduced in size, about 3 minutes. Remove from pan and roughly chop spinach so that it's not too stringy.
- In a large mixing bowl, combine spinach, mashed potatoes, parmesan, and mozzarella. If mixture is too moist, add a dash of flour. Roll into tablespoon-sized rounds.
- Prepare a work station by whisking eggs in a bowl, placing breadcrumbs in a separate bowl, and placing a clean plate at the end. Working in batches and with a spoon, dip each ball into the egg, let excess drip off, roll in breadcrumbs, then set on the plate.
- Heat oil over medium/high heat in a large pan. It's ready when a piece of panko thrown in instantly begins sizzling. Working in batches of 4 or 5, gently add the croquettes, rolling slowly, until the entire coat is brown and crisp (about 2 to 3 minutes each)*. Set finished croquettes on a few layers of paper towels or a wire rack until you've finished them all. Serve immediately**.
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