Annicespotatoandmushroomcroquettesforpassover Recipes

POTATO CROQUETTES

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 CROQUETTES

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.

ANNICE'S POTATO AND MUSHROOM CROQUETTES FOR PASSOVER

Steps:

• Boil the potatoes in the water til tender.
• Drain and mash the potatoes.
• In a separate pan, saute the onions and mushrooms in oil over medium-high heat for three minutes.
• In a large bowl, mix mashed potatoes, sauteed onions and mushrooms, seasonings and matzo meal together.
• Form 10 croquettes.
• Heat oil in a large non-stick frying pan over med-high heat and fry croquettes for 8 minutes on each side.
• Serving size is 2 croquettes per person.

FRIED MASHED POTATO CROQUETTES

Steps:

• Place bread in the bowl of a food processor. Process until crumbs form, about 10 seconds. Transfer crumbs to a medium bowl; set aside. Line one baking sheet with parchment, and another one with a double thickness of paper towels; set both aside.
• In a small bowl, combine potatoes, herbs, egg, and flour using a fork or spoon. Season with salt and pepper. Using a spoon, scoop mixture into an egg-shaped piece. Using a second spoon, push shape into the bowl of bread crumbs. Roll to coat, and transfer to parchment-lined baking sheet. Repeat with remaining potato mixture.
• Place oil in a small deep saucepan. Heat over medium heat until a frying thermometer registers 350 degrees. Using slotted spoon, place five croquettes in oil. Cook until golden and puffed, turning once, 4 to 5 minutes. Using slotted spoon, transfer to paper-towel-lined baking sheet. Repeat with remaining croquettes. Serve immediately.

MY GREAT GRANDMOTHER'S HAM CROQUETTES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix ham, egg, mayonnaise, and half the breadcrumbs together in a bowl; shape into 6 meatballs. Spread the remaining breadcrumbs onto a plate; roll the balls in the breadcrumbs to coat. Arrange the balls in a baking dish.
• Bake in the preheated oven until golden brown, 20 to 25 minutes.

MASHED POTATO CROQUETTES

Steps:

• Stir Parmesan cheese into mashed potatoes.
• Add cream cheese, butter, onion soup mix and pepper; mix well.
• Add 1 to 2 tablespoons of milk, if mixture is dry.
• Shape mixture into 10 to 12 balls.
• Dip into the 2 beaten eggs; roll into the corn flakes.
• Place on greased baking sheet.
• Bake at 400°F for 10 to 15 minutes or till hot and crisp.