BAKED CHEESY POTATO CROQUETTES
Steps:
- Preheat the oven to 200c/400f and put a flat baking tray to one side.
- Place the flour, salt and pepper in one bowl and mix together
- Place the egg in a second bowl and lightly whisk.
- Place the breadcrumbs in the third bowl. Sprinkle the smoked paprika onto the breadcrumbs and then drizzle on the oil. Mix together so the the oil absorbs into all of the breadcrumbs.
- Take a heaped tablespoon of mashed potato and flatten it in your hand. Place a cube of cheese in the middle and wrap the mashed potato around it. Shape into a cylinder shape.
- Dip the croquette into the flour, then into the egg and finally into the breadcrumbs, ensuring the croquette is completely covered. Place on the baking tray and repeat with the rest of the mashed potato.
- Ensure there is a little space between each of the croquettes on the tray, then place in the oven for 12-15 minutes until the croquettes are golden. Don't overcook or the cheese will start to seep out and the croquettes will flatten out a little.
- Take out of the oven and leave to cool for a few minutes before serving.
Nutrition Facts : Calories 183 kcal, Carbohydrate 24 g, Protein 6 g, Fat 6 g, SaturatedFat 4 g, Cholesterol 29 mg, Sodium 169 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
POTATO & CHEESE CROQUETTES
Mashed potatoes coated in Parmesan cheese and cracker crumbs have the perfect balance of crunchy and creamy and make for a crowd-pleasing side dish.
Provided by My Food and Family
Categories Appetizers & Snacks
Time 1h15m
Yield 10 servings
Number Of Ingredients 9
Steps:
- Heat oven to 375ºF.
- Cook potatoes in boiling water in large saucepan 20 min. or until tender; drain. Mash potatoes until smooth. Stir in all remaining ingredients except cracker crumbs and Parmesan.
- Shape into 30 (2-inch) oval croquettes, using about 1/4 cup potato mixture for each. Roll in combined cracker crumbs and Parmesan, turning to evenly coat each croquette. Place on baking sheet sprayed with cooking spray; spray tops and sides with cooking spray.
- Bake 30 to 35 min. or until golden brown.
Nutrition Facts : Calories 240, Fat 13 g, SaturatedFat 7 g, TransFat 0.5 g, Cholesterol 70 mg, Sodium 280 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 9 g
HAM & CHEESE CROQUETAS
These tasty, deep-fried bites can be made ahead and frozen, perfect for no-fuss entertaining as part of a party buffet spread
Provided by Justine Pattison
Categories Buffet, Canapes, Snack, Starter
Time 1h45m
Yield Makes 24
Number Of Ingredients 19
Steps:
- To make the croquetas, melt the butter in a medium saucepan and gently fry the onion for 3 mins or until lightly coloured. Stir in the flour and cook for 30 secs. Gradually add the milk, stirring constantly, and cook over a low heat for 5 mins until thick and glossy. Stir in the ham, cheese, mustard and cream, and season to taste. Cook for 1 min more until the cheese melts, stirring constantly.
- Pour into a bowl and cover the surface with cling film to stop a skin forming. Leave to cool, then chill for 4 hrs or overnight - the mixture needs to be very stiff to form the croquetas. Take heaped teaspoons of the mixture and, with wet hands, roll into 24 small oval shapes and put on a tray. Beat the eggs in a shallow bowl, put the flour on a plate and half of the breadcrumbs in a bowl.
- Roll each of the croquetas lightly in flour, then in egg before coating in breadcrumbs. Place on a baking tray lined with baking parchment. Use the remaining breadcrumbs to top up the bowl halfway through the coating process. Chill for 30 mins (or to freeze, see tip, below left).
- Meanwhile, make the tomato chilli jam. Put all the ingredients in a large saucepan and bring to a gentle simmer. Cover loosely with a lit and cook for 50 mins - 1 hr, stirring occasionally, until thick and glossy. Leave to cool before serving.
- Fill a large saucepan one-third full with the sunflower oil and heat to 180C (or heat the oil in an electric deep-fat fryer). Do not overheat and do not leave hot oil unattended. Using a metal slotted spoon, lower 6 croquets into the oil and cook for 1.5 mins or until golden brown. Transfer to a baking tray lined with kitchen paper to absorb excess oil, and continue cooking the rest. Serve with the chilli jam for dipping.
Nutrition Facts : Calories 141 calories, Fat 8 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 6 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.3 milligram of sodium
HAM CROQUETTES
A delicious croquette recipe, made with ham, onions, & cheese. It is so good & tastes just like I remember my mom's!
Provided by BARNETTBUNCH
Categories Appetizers and Snacks Meat and Poultry Pork
Time 45m
Yield 10
Number Of Ingredients 11
Steps:
- Melt butter in a large skillet over medium heat. Stir in onion, green onions, and garlic; cook until tender, about 10 minutes.
- Transfer contents of skillet to a large bowl. Stir in ham, Cheddar cheese, and 1 1/2 cups of bread crumbs. Beat 3 eggs; stir into ham mixture. Sprinkle with salt and pepper. Using your hands, make golf ball-size balls out of the ham mixture.
- Heat vegetable oil in a large skillet over medium heat. Spread remaining bread crumbs onto a plate. In a large bowl, beat 1 egg; stir in water. Dip balls into egg mixture, and roll in bread crumbs. Place balls in hot oil being careful not to crowd. Fry until golden brown. Remove to paper towels to soak up grease.
Nutrition Facts : Calories 347.3 calories, Carbohydrate 26.5 g, Cholesterol 125.7 mg, Fat 17.6 g, Fiber 1.7 g, Protein 20.5 g, SaturatedFat 7.5 g, Sodium 978 mg, Sugar 4.3 g
HAM AND CHEESE CROQUETTES
Provided by Claire Robinson
Categories appetizer
Time 20m
Yield 8 (2-inch) croquettes
Number Of Ingredients 6
Steps:
- In a bowl, mix the potatoes, 1/4 cup flour, cheese, and ham with a large rubber spatula until combined. Season with salt and pepper, to taste and divide the mixture into 8 equal portions. Rub your hands with a small amount of flour and form the portions into small flat disks about 1/2-inch thick. Use just enough flour to keep the potatoes from sticking to your hands, but do not coat them completely.
- Heat the oil in a large nonstick skillet over medium-low heat. Shallow-fry the croquettes, turning once, until golden brown, about 4 minutes per side. Remove from the oil and drain on a paper-towel lined plate. Let the croquettes cool for about 5 minutes before serving.
- Cook's Note: This recipe doubles easily if you have enough leftover potatoes.
POTATO CROQUETTES
This is a lovely side dish for a roast or a casserole that's really easy but utterly moreish. Add a few dried herbs to the potato croquettes if you wish.
Provided by The Hairy Bikers
Categories Side dishes
Yield Makes 15 croquettes
Number Of Ingredients 8
Steps:
- Simmer the potatoes in lightly salted water for 15 minutes, or until tender. Drain and mash thoroughly, preferably with a ricer. Beat in the butter and 2 egg yolks then finally the cheese and season to taste. Cover and leave until firm and cool enough to handle.
- Shape the mixture into 14-16 croquettes, weighing around 50g/2oz each.
- Put the flour, whole eggs and breadcrumbs into three separate shallow bowls and beat the eggs. Dip each croquette in the flour, pat off any excess, then coat in the egg before dipping in the breadcrumbs. Transfer to a baking tray, then leave to cool to room temperature.Preheat the oven to 200C/180 Fan/Gas 6.
- Drizzle the croquettes with oil and bake for 20 minutes, or until golden-brown.
NOODLES & CHEESE CROQUETTES
Kids love noodles and cheese. Noodles & Cheese Croquettes combine these two favorites into a crispy and delicious snack. One that is a hit with adults too. Try out my quick and easy recipe.
Provided by Madhu
Categories Appetizer
Time 28m
Number Of Ingredients 12
Steps:
- To begin, boil 3 cups of water in a large pan. Season it with a teaspoon of salt. Add in the instant noodles and cook until al dente. Drain off the excess water and keep aside to cool.
- In a large bowl, mix together the noodles, grated cheese, cornflour, Kashmiri red chilli powder, cumin powder, coriander powder, amchoor powder, garlic powder, and baking powder. Mix well.
- Check the salt and add more if required.
- Add in a bit of water to get an atta dough like consistency. Wet your palms. Shape the mixture into croquettes.
- Roll the croquettes in breadcrumbs and pat off the excess. Refrigerate them for 10-15 minutes.
- Heat oil for deep frying. Fry the croquettes on medium to low heat until golden brown and crisp.
- The Noodles & Cheese Croquettes are ready to serve. Serve them with tomato ketchup.
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
CHEESE CROQUETTES
This recipe is from "The Mississippi Cookbook." Submitted by Mrs. Danny Hartley of Clarksdale, MS.
Provided by SouthernBell2627
Categories Lunch/Snacks
Time 25m
Yield 2 dozen
Number Of Ingredients 11
Steps:
- Mix all ingredients EXCEPT the 1 beaten egg and cracker crumbs.
- Shape into croquettes.
- Dip into crumbs, beaten egg, and crumbs again.
- Chill.
- Fry in deep fryer or deep pot with oil.
- Drain.
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EASY CHEESE AND POTATO CROQUETTES | 12 TOMATOES
From 12tomatoes.com
4/5 (4)Estimated Reading Time 2 minsServings 4Total Time 25 mins
- In a large bowl, mix mashed potatoes, 1 egg, cheese, parsley, onion powder, garlic powder, salt and pepper and stir to combine. Scoop out 2 tablespoons of mixture at a time and roll into oblong shape. Place on baking sheet.
- Prepare three bowls for coating: One with flour, one with beaten egg and water mixed together, and one with bread crumbs. Roll each croquette in flour, dip in egg and roll in breadcrumbs. Set aside on baking sheet.
- Pan fry croquettes in olive oil in small batches over medium-high heat for 3-5 minutes, turning often, until lightly browned. Return croquettes to baking sheet.
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- Crispy Chicken and Vegetable Croquettes. Madras curry powder flavors these delicious tapas.
- Salt Cod Croquettes. Known as bolinhos in Portuguese ("little cakes"), these croquettes are star chef Daniel Boulud's take on the classic Brazilian bar food.
- Leek-and-Mushroom Croquettes. Chef Jerry Traunfeld serves these creamy-centered croquettes in walnut-size balls, but they can also be made larger for a vegetarian main course.
- Sesame-Coated Sweet Potato Croquettes. These African-inspired fried yam balls are are rolled in sesame seeds, a typically Malawian ingredient.
- Potato and Mozzarella Croquettes. Potato-and-Mozzarella Croquettes. These super-crisp fried potato croquettes are filled with soft mashed potato and gooey melted cheese.
- Fried Goat Cheese Balls with Honey. A double-coating of panko crumbs amplifies the crunch for these sweet-savory croquettes.
- Pasta-and-Pesto Croquettes. At Pizzarium, chef Gabriele Bonci has reimagined the classic Roman fried risotto croquettes known as suppli.
- Chicken Croquettes. These Spanish-inspired croquettes are a great way to use leftover roast chicken. this link is to an external site that may or may not meet accessibility guidelines.
BEST GOAT CHEESE CROQUETTES RECIPE - KETO DIET YUM
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5/5 (1)Category AppetizerCuisine FrenchCalories 369 per serving
- In a large mixing bowl combine the goat cheese with the grated pecorino (or parmesan), thyme and black pepper. Knead with your hands to create a dough and shape into oblong pieces.
- Heat the olive oil in a frying pan and cook the croquettes for a minute each tossing to cook on all sides.
OUR FAVORITE SPANISH CROQUETTES RECIPES
From spanishfoodguide.com
- Croquettes with Bacalao (codfish) Codfish croquettes or Croquetas de Bacalao are for those who want a light fish appetizer or snack. It is also one of the Spanish tapas you can almost always find in a tapas bar in Spain.
- Croquettes with Spinach. Spanish spinach croquettes are very simple to make. It can be a sure hit even to kids (and adults) who do mind eating their greens.
- Croquettes with Cheese. Is there anything more delectable in the world than cheese? Wait until you get to try this Croquettes with Cheese recipe. While the dish may sound so simple, you can never go wrong with a good deep-fried cheesy appetizer.
- Croquettes with Pulpo (Octopus) Octopus croquettes may sound uninviting to some, but this dish is actually a staple offering in many Spanish tapas bars.
- Croquettes with Mushrooms. Croquettes with mushroom or croquetas de setas are among the Spanish tapas that do not fail to impress. This dish is a common offering in street food stalls, tapas bars, and restaurants.
- Croquettes with Chicken. Chicken croquettes are true comfort food. If you have any leftover chicken dishes at home (roast chicken, for example), you can easily turn them into a new dish by making croquetas out of them.
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