POTATO CROQUETTES WITH FONTINA CHEESE
Make and share this Potato Croquettes With Fontina Cheese recipe from Food.com.
Provided by Phil Franco
Categories Potato
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cook the whole unpeeled potatoes in plenty of salted water for about 40-45 minutes until tender, then drain, peel and place into a bowl.
- Mash with a potato masher.
- Separate one of the eggs and stir the yolk and one whole egg into the potato with the Parmigiano cheese.
- Mix well and season with salt and pepper.
- Shape the mixture into croquettes and push a stick of Fontina cheese and a stick of ham into each.
- Beat the remaining egg with a pinch of salt in a shallow dish and spread out the breadcrumbs in another shallow dish.
- Heat the oil for deep-frying in a large pan.
- Dip the croquettes in the beaten egg, then in the breadcrumbs and fry in the hot oil until golden brown.
- Remove with a slotted spoon, drain on kitchen paper and pile onto a warm serving dish.
- Garnish with basil leaves.
- Serves 4.
- That's it!
Nutrition Facts : Calories 481.7, Fat 18.8, SaturatedFat 9.5, Cholesterol 191.3, Sodium 655.9, Carbohydrate 51.1, Fiber 5.3, Sugar 3.5, Protein 26.8
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 CHEESE CROQUETTES
Provided by Food Network Kitchen
Time 25m
Yield 4 to 6 servings (about 15 croq
Number Of Ingredients 13
Steps:
- Whisk 1 of the eggs in a medium bowl. Press the potatoes through a ricer into the bowl. Add the Parmesan, butter, chives, parsley, nutmeg, cayenne, salt, and black pepper, to taste. Mix gently with a rubber spatula until evenly combined. Using your hands, form the potato mixture into ovals a bit smaller than the size of an egg, and then flatten slightly. Press a cube of Gorgonzola into the center of the oval and pack the potato mixture around the cheese until it forms a smooth, egg-shaped ball. Continue until all the potato mixture is used up.
- Beat the remaining egg in a shallow plate. Put the breadcrumbs in another shallow dish and set it next to the egg. Roll a croquette in the egg until coated, then in the breadcrumbs, and place it on a clean plate. Repeat with the remaining croquettes. Refrigerate for at least an hour.
- Pour enough vegetable oil into a heavy-bottomed skillet to reach a depth of 1/4 inch. Heat the oil over medium heat, and fry the croquettes a few at a time, turning, until golden brown, about 4 minutes. Transfer to a paper towel-lined plate and salt to taste. Repeat with the remaining croquettes. Transfer to a serving platter and serve warm.
- Copyright 2001 Television Food Network, G.P. All rights reserved
FONTINA POTATOES AU GRATIN
We use a white sauce and mild fontina cheese to coat sliced potatoes in this casserole for two. It's rich and delicious!-Taste of Home Test Kitchen
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 2 servings.
Number Of Ingredients 9
Steps:
- In a small saucepan, melt butter. Stir in the flour, salt and pepper until smooth. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. , In a greased 3-cup baking dish, layer half of the potatoes, fontina cheese, white sauce and chives. Top with remaining potatoes, fontina, sauce and chives. , Cover and bake at 400° for 30 minutes. Uncover; sprinkle with Parmesan cheese. Bake 10-15 minutes longer or until potatoes are tender and top is lightly browned. Let stand for 5 minutes before serving.
Nutrition Facts : Calories 357 calories, Fat 19g fat (12g saturated fat), Cholesterol 57mg cholesterol, Sodium 859mg sodium, Carbohydrate 37g carbohydrate (6g sugars, Fiber 2g fiber), Protein 10g protein.
POTATO CHEESE CROQUETTES
Make and share this Potato Cheese Croquettes recipe from Food.com.
Provided by Dancer
Categories Potato
Time 35m
Yield 4 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 292.2, Fat 13, SaturatedFat 7.5, Cholesterol 88.9, Sodium 769.1, Carbohydrate 30, Fiber 2.2, Sugar 2.7, Protein 13.4
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