Potato Arugula Rocket Or Spinach Croquettes Recipes

Steps:

• Set a large pot of water to boil and salt it.
• When it boils, add the spinach and onion and cook for just about a minute, until the spinach wilts.
• Drain thoroughly and cool a bit.
• Squeeze dry. Chop spinach and onion and place in large bowl, along with the eggs, cheese and breadcrumbs.
• Mix well, then add salt and pepper.
• Form the spinach mixture into small croquettes, about 1/4 each for a total of 16. Let stand 5 to 10 minutes before frying. Let come to room temperature before cooking.
• Place oil and butter in large nonstick skillet over medium-high heat in batches (so they won't touch each other when they cook), add croquettes to the skillet.
• Adjust heat so they brown without burning, about 3 - 4 minutes; turn and brown other side, about 3-4 minutes.
• Continue until all the croquettes are cooked. Serve hot or at room temperature.
• They can be cooked ahead, cooked and refrigerated and then reheated in a 250F oven until just warmed.

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 the potatoes into a saucepan and fill with enough water to cover. Bring to a boil, then reduce the heat and simmer until tender enough to easily pierce with a fork. Drain and toss gently over low heat for a minute to completley dry out. Press them through a sieve or just mash with a potato masher until smooth. Season with salt, pepper and nutmeg. Mix in the butter and egg yolk, then spread out on a tray to cool.
• Preheat the oil in a deep-fryer to 365 degrees F (180 degrees C). The oil is the proper temperature when a cube of bread browns in about 15 seconds.
• In a large bowl, mix together the Parmesan cheese and spinach. Blend in the mashed potatoes. On a floured surface, using floured hands, roll small handfuls of the mixture into cylinders about 3/4 inch thick and 2 1/2 inches long. Tap the ends to flatten.
• Season 1/2 cup of flour with salt and pepper and place on a tray. In a shallow bowl, whisk together the eggs and peanut oil. Place the bread crumbs into a separate shallow bowl. Roll the croquettes in seasoned flour, then dip into the egg and then coat with bread crumbs.
• Fry the croquettes a few at a time, so they have some room in between, until golden brown, 5 to 6 minutes. Carefully remove from the oil using a slotted spoon and drain on crumpled paper towels.

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.

Steps:

• Preheat oven to 450 degrees. In a small bowl, combine butter, oregano, and zest. On a small rimmed baking sheet, using your hands, toss potatoes and chicken with butter mixture, being sure to rub some under the chicken skin. Season with salt and pepper. Bake, 25 to 30 minutes, tossing potatoes once halfway through, until an instant-read thermometer inserted in thickest part of breast (avoiding bone) registers 165 degrees.
• Transfer chicken to a plate. On the baking sheet, using tongs, toss potatoes with arugula; season with lemon juice, salt, and pepper. Serve alongside chicken.