Potatocroquettes Recipes

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.

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.

Steps:

• For the baked potato croquettes: Preheat the oven to 350 degrees F. Wash and bake the potato on a rimmed baking sheet or large pot, until fork tender, about 45 minutes. Cool and put through a ricer in a large bowl. Add the butter, bacon, sour cream, milk, green onion, salt, pepper. Mix together and form 4 balls. Place 1 piece of cheese in the center of each ball.
• For the egg wash: Whisk the egg and milk together in a shallow bowl. Place the flour in a second shallow bowl. Roll the balls in the flour and then the egg wash, then again in the flour.
• For frying: Heat the canola oil to 350 degrees F in a deep fryer or large pot. Deep fry the croquettes in batches in the oil until golden brown and hot in the middle, 3 to 4 minutes.

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.

Steps:

• Break up potatoes.
• Beat egg in blender until frothy.
• Add potato pieces gradually, beating at medium speed until blended.
• Stir in cheese and salt.
• Shape as desired.
• Dip into crumbs, them milk, and again into crumbs.
• Fry in shallow hot fat until golden brown on all sides.

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.

Steps:

• Put the unpeeled potatoes in a saucepan with water to cover by an inch. Bring to a simmer, and cook until tender, about 20 to 35 minutes, depending on the size of the potatoes. Drain, and when cool enough to handle, peel, and pass the potatoes through a ricer into a large bowl.
• Heat the olive oil in a small skillet over medium heat, and toss in the diced prosciutto. Sauté the prosciutto until the fat is rendered and the prosciutto is slightly crisp, about 3 to 4 minutes. Remove from heat, and let the prosciutto cool, then add to the bowl with the potatoes. Beat one egg and add, plus the grated cheese, parsley, and 1 1/2 teaspoons salt.
• Using about 3 tablespoons per croquette, form the potato mixture into twenty-four 2-inch cylinders, and place on a baking sheet lined with parchment. Refrigerate the potato mixture until firm, about 1/2 hour.
• Whisk together the remaining eggs and the milk in a wide, shallow bowl. Spread the flour on a plate, and mix the bread crumbs and sesame seeds on another plate. Season each dish with salt. Working in batches, dredge the croquettes in flour to coat them lightly, and tap off the excess. Dip the croquettes into the eggs, turning well to coat evenly. Let the excess egg drip back into the bowl, then dredge the croquettes in bread crumbs. Turn to coat all sides well, pressing gently with your hands until the bread crumbs adhere. For easier frying, refrigerate 1/2 hour after breading.
• When you are ready to fry, heat 1/2 inch vegetable oil in a large skillet over medium heat; it is ready for frying when the end of a croquette sizzles. Fry the croquettes in batches, turning on all sides, until golden, about 2 to 3 minutes per batch. Drain on paper towels, seasoning with salt while still hot. Serve warm or at room temperature.

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.