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 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.
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
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
FRIED POTATO PATTIES
A real kid pleaser. Best made with fresh potatoes, as opposed to instant, with a stiff potato consistency. I just boil a few potatoes and smash them with a fork.
Provided by gailanng
Categories Lunch/Snacks
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Combine first 7 ingredients; chill.
- Shape mixture into 6 patties.
- Dip each patty into lightly beaten egg then lightly coat with breadcrumbs.
- Heat vegetable oil and fry over medium heat until lightly browned, turning once.
- Tip: If you feel your potatoes are too watery, lightly dust with flour prior to dipping into the egg wash.
Nutrition Facts : Calories 407.3, Fat 23.8, SaturatedFat 6.6, Cholesterol 115.1, Sodium 704.4, Carbohydrate 33.9, Fiber 3, Sugar 2.7, Protein 14.6
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.
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