Potato Croquettes Crispy Deep Fried Mashed Potatoes Recipes

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.

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.

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.