Garlic Potato Croquettes 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:

• Mash potaatoes in medium bowl; set aside.
• Dip bread slices into warm water just until moist. Immediately remove slices and press between palms of hands, squeezing the water out completely. Add bread to potatotes.
• Place cilantro, chilies and garlic in food processor. Cover and process until finely ground. Add to potato-bread mixture. Add salt and Garam Masala; mix well.
• Knead potato-bread mixture in bowl 3 to 5 minutes to form a compact, slightly sticky dough.
• Heat oil (2 to 3 inches deep) in wok or Dutch oven over medium high heat until thermometer inserted in oil reads 350 degrees F.
• Grease palms of hands with additional oil. Divide dough into 18 pieces. Shape each piece into a ball; flatten ball into 1/2-inch patty. Set aside.
• Carefully drop about half of the patties into hot oil and fry 3 to 5 minutes, turning occasionally, until golden brown. Remove with slotted spoon; drain on paper towels.
• Serve croquettes as is or with chutney.

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.