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 CROQUETTE
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.
POTATO CROQUETTES
A great use for leftover mashed potato. Great for dinner with a garden salad.
Provided by PETER GERRY
Categories Side Dish Potato Side Dish Recipes
Time 20m
Yield 4
Number Of Ingredients 9
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.
Nutrition Facts : Calories 659.6 calories, Carbohydrate 58.4 g, Cholesterol 110.9 mg, Fat 39.9 g, Fiber 5.2 g, Protein 17.6 g, SaturatedFat 8.7 g, Sodium 1505.6 mg, Sugar 5.2 g
POTATO POCKETS #SP5
Official Contest Entry: Simply Potatoes 5Fix. Flaky puff pastry filled with hash brown potatoes, carmelized onions and cheese, bursting with flavor
Provided by kare2tock_2080052
Categories Savory Pies
Time 35m
Yield 1 potato pocket, 6 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350.
- Prepare the hashbrowns.
- Carmelize the onions in a pan with 2 tablespoons of the olive oil, over low/medium heat.
- Lay the puff pastry sheet on a sheet pan and put 1/6 of the hashbrowns, onions and cheese in center of the puff pastry sheet.
- Brush water on the edges of the puff pastry, fold over the potato mixture and seal shut with the tines of a fork.
- Brush remaining olive oil on the pastry pockets.
- Bake until golden brown-approx 20 minute.
Nutrition Facts : Calories 1554.9, Fat 112, SaturatedFat 30.9, Cholesterol 29.8, Sodium 789, Carbohydrate 112.9, Fiber 4, Sugar 2.7, Protein 25.2
POTATO GOODNESS #SP5
Official Contest Entry: Simply Potatoes 5Fix. This is a very simple recipe that I taught myself to make a few years ago. It's so good and simple to make that I would recommend this recipe for everyone!
Provided by Aline K.
Categories Potato
Time P1DT1h
Yield 6 plates, 6 serving(s)
Number Of Ingredients 7
Steps:
- Peel the garlic then mince it.
- Fry the garlic in a pan on medium heat until it turns a golden brown color.
- Add in defrosted diced potatoes with onions packet. Cover and fry for 10 minutes.
- Move everything to a pot.
- Add the tomato paste then the water. Stir it really good and let it come to a boil then add a little salt and cinnamon for flavor (Optional).
Nutrition Facts : Calories 53.6, Fat 2.5, SaturatedFat 0.3, Sodium 295.4, Carbohydrate 7.7, Fiber 1.5, Sugar 4.5, Protein 1.7
POTATO CROQUETTES
This was on Paula's Home cooking. I just love these. Left over mashed potatoes are the best, but you can make fresh mashed potatoes to make this.
Provided by KaraRN
Categories Potato
Time 50m
Yield 15 croquettes
Number Of Ingredients 10
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.
POTATO CROQUETS #SP5
Official Contest Entry: Simply Potatoes 5Fix. This appetizer is a hit at any party, fried breaded mash potatoes with a gooey cheesy center, whats not to love!
Provided by Justin W.
Categories Potato
Time 30m
Yield 24-26 croquets, 6-8 serving(s)
Number Of Ingredients 5
Steps:
- 1. Mix the potatoes in with the egg yolks (i like to put just a little bit of the egg whites from one of the eggs).
- 2. Cut cheese into julienne strips that are about a 1/2 in long, no bigger than your thumb.
- 3. With your hands form the mash potatoes around the cheese into a shape that's best described as "Twinkies" shape.
- 4. Roll the croquet's into the bread crumbs.
- 5. in a large fry pan, fry in the oil until crispy brown then prepare to enjoy one of the tastiest appetizers of all time.
Nutrition Facts : Calories 864.6, Fat 76.6, SaturatedFat 14.6, Cholesterol 123.3, Sodium 976.5, Carbohydrate 28.4, Fiber 2, Sugar 2.8, Protein 17.2
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