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 PANZAROTTI
These Italian potato croquettes (panzerotti di patate) are delicious and a hit with my whole family. They are a great way to use up leftover mashed potatoes.
Provided by Maria Teresa Rollo
Categories Side Dish Potato Side Dish Recipes
Time 54m
Yield 6
Number Of Ingredients 9
Steps:
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes. Drain, peel, and mash them in a bowl.
- Combine mashed potatoes, 1 1/4 cups breadcrumbs, eggs, flour, Parmesan cheese, pecorino cheese, parsley, salt, and pepper in a bowl; mix by hand until smooth. Scoop up 2 to 3 tablespoons of the mixture; shape into an oval, cylindrical croquette. Repeat with remaining mixture.
- Pour remaining 1 1/4 cups bread crumbs into a shallow plate. Dredge croquettes in the bread crumbs.
- Heat olive oil in a large saucepan. Fry croquettes in the hot oil in batches until golden brown, about 2 minutes per side, turning as needed. Drain on paper towels.
Nutrition Facts : Calories 613.8 calories, Carbohydrate 71.6 g, Cholesterol 121.6 mg, Fat 27.7 g, Fiber 5.8 g, Protein 19.9 g, SaturatedFat 6.5 g, Sodium 623.5 mg, Sugar 4.4 g
POTATO CROQUETTES WITH PARMESAN
Croquettes are delicious with steak and Recipe#292323 and strawberries dipped in chocolate. They should be shaped into patties and refrigerated ahead of time. The timing here does not include the chilling time. I have changed the directions about refrigerating the patties ahead and the number of patties after looking at the kind reviews. I do love this recipe and hope you do too.:)
Provided by WiGal
Categories Vegetable
Time 18m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Combine potato, onion, egg, cheese, and parsley in medium bowl; blend thoroughly.
- Shape into 8 patties. At this point, you should refrigerate them.
- Spread bread crumbs onto waxed paper. Dip croquettes in crumbs, turning to coat evenly; set aside.
- Heat vegetable oil in large skillet on moderate heat. Place croquettes in hot oil; cook about 4 minutes, or until brown on each side. Serve hot.
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
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 AND SPINACH CROQUETTES
Yummy fried croquettes are made with potatoes, spinach and Parmesan cheese.
Provided by Tonmere
Categories Appetizers and Snacks Pastries
Time 50m
Yield 7
Number Of Ingredients 11
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.
Nutrition Facts : Calories 289.4 calories, Carbohydrate 33.8 g, Cholesterol 118.9 mg, Fat 12.7 g, Fiber 2.8 g, Protein 10.2 g, SaturatedFat 4.1 g, Sodium 264.4 mg, Sugar 2.1 g
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