Croquettes Potato And Mozarella Recipes

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POTATO CROQUETTE



Potato Croquette image

Provided by Food Network

Categories     appetizer

Time 1h40m

Yield 4 servings

Number Of Ingredients 8

1 1/2 pounds potatoes, peeled
1/2 cup freshly grated Parmigiano Reggiano cheese
1/2 cup finely chopped fresh parsley
Salt and freshly ground black pepper
2 eggs
1 mozzarella ball, cut into thin strips
1 cup dried bread crumbs
Extra-virgin olive oil, for frying

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



Potato Croquettes image

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

2 cups mashed potatoes
2 teaspoons chopped fresh parsley
Coarse salt and ground pepper
1 cup all-purpose flour
1 large egg
1 1/2 cups fresh breadcrumbs
Vegetable oil

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



Potato Croquettes image

A great use for leftover mashed potato. Great for dinner with a garden salad.

Provided by Allrecipes Member

Categories     Potato Side Dishes

Time 20m

Yield 4

Number Of Ingredients 9

4 cups mashed potatoes
2 eggs
2 tablespoons dried parsley
½ cup grated Romano cheese
salt and pepper to taste
2 tablespoons imitation bacon bits
1 teaspoon dried onion flakes
1 cup Italian-style dried bread crumbs
1 quart vegetable oil for deep frying

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

CROQUETTE MOZZARELLA STICKS RECIPE BY TASTY



Croquette Mozzarella Sticks Recipe by Tasty image

Here's what you need: russet potato, garlic, fresh flat-leaf parsley, grated parmesan cheese, large eggs, salt, black pepper, mozzarella cheese, all-purpose flour, plain breadcrumbs, oil, marinara sauce, fresh parsley

Provided by Kiano Moju

Categories     Appetizers

Yield 24 servings

Number Of Ingredients 13

2 lb russet potato, peeled and quartered
2 cloves garlic, minced
2 tablespoons fresh flat-leaf parsley, finely chopped
½ cup grated parmesan cheese, plus more for garnish
4 large eggs, beaten, divided
salt, to taste
black pepper, to taste
12 sticks mozzarella cheese, halved crosswise
1 cup all-purpose flour
1 cup plain breadcrumbs
oil, for frying
marinara sauce, for serving
fresh parsley, chopped, for garnish

Steps:

  • Add the potatoes to a large pot with enough cold water to cover them. Bring to a boil over high heat and cook until tender when pierced with a fork, about 30 minutes.
  • Drain the potatoes and transfer to a large bowl. Use a potato masher to mash the potatoes until there are no large chunks left.
  • Add the garlic, parsley, Parmesan cheese, 1 beaten egg, salt, and pepper. Mix well.
  • Take a spoonful of potatoes and form into a patty.
  • Place a cheese stick in the middle and wrap the potato around the cheese until it is evenly covered.
  • Arrange the formed croquettes on a parchment-lined baking sheet and freeze for 30 minutes.
  • Place the flour, 3 remaining eggs, and bread crumbs in 3 separate shallow bowls. Dredge the croquettes in the flour, shaking off any excess; then dredge in the egg and the bread crumbs.
  • Heat the oil in a large pot until it reaches 350°F (180°C). Fry the croquettes for 3 minutes, or until golden brown.
  • Transfer the croquettes to a wire rack set over paper towels to drain the excess oil.
  • Let cool for a few minutes as they will be HOT.
  • Garnish with grated Parmesan cheese and parsley and serve with marinara sauce alongside.
  • Enjoy!

Nutrition Facts : Calories 119 calories, Carbohydrate 17 grams, Fat 3 grams, Fiber 1 gram, Protein 4 grams, Sugar 0 grams

POTATO AND SPINACH CROQUETTES



Potato and Spinach Croquettes image

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

1 pound baking potatoes, peeled and diced
1 pinch ground nutmeg
4 teaspoons butter
1 egg yolk
1 cup vegetable oil for frying
⅓ cup freshly grated Parmesan cheese
⅓ cup frozen chopped spinach, thawed and drained
½ cup all-purpose flour
3 eggs, beaten
1 tablespoon peanut oil
1 ⅓ cups dry bread crumbs

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

POTATO CROQUETTES



Potato Croquettes image

Gooey mozzarella encased in a crunchy golden shell makes this simple and classic dish irresistible.

Provided by Ann Palumbo

Categories     Cheese     Potato     Fry     Cocktail Party     Kid-Friendly     Dinner     Mozzarella     Poker/Game Night     Party     Gourmet     Queens     New York     Sugar Conscious     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes about 24 croquettes

Number Of Ingredients 8

6 medium russet (baking) potatoes (2 1/2 pounds), peeled and quartered
1/2 pound mozzarella, chopped
1/4 cup grated parmesan
1 tablespoon onion salt
1/4 cup chopped parsley
3 large eggs
1 cup fine dry bread crumbs
About 2 1/2 cups olive oil

Steps:

  • Generously cover potatoes with salted cold water (2 teaspoon for 4 quarts) in a large pot, then simmer until tender, about 15 minutes. Drain potatoes and chill in a large bowl until cool, about 45 minutes.
  • Mash potatoes, then stir in cheeses, onion salt, parsley, 1/2 teaspoon pepper, and salt to taste. Stir in 1 egg.
  • Form potato mixture into 24 oblong croquettes (about a scant 1/4 cup each). Lightly beat remaining 2 eggs in a shallow bowl and put bread crumbs in another shallow bowl. Dip 1 croquette into egg, letting excess drip off, then roll in bread crumbs to coat. Transfer to a parchment-paper-lined baking sheet. Repeat with remaining croquettes.
  • Heat 1/2 inch oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Fry croquettes in batches, turning occasionally, until golden brown, 4 to 5 minutes per batch. Transfer to paper towels to drain. Serve immediately.

RISOTTO CROQUETTES WITH MOZZARELLA AND PROSCIUTTO



Risotto Croquettes with Mozzarella and Prosciutto image

Categories     Rice     Appetizer     Fry     Mozzarella     White Wine     Prosciutto     Bon Appétit     Sugar Conscious     Kidney Friendly     Peanut Free     Tree Nut Free     Soy Free

Yield Makes about 12

Number Of Ingredients 12

3 cups canned low-salt chicken broth
1 tablespoon unsalted butter
1/2 medium onion, chopped
1 1/4 cups (8 to 9 ounces) arborio rice
1/3 cup dry white wine
1/2 cup freshly grated Parmesan
2 large eggs
All purpose flour
2 cups finely ground fresh breadcrumbs made from crustless Italian or French bread
2/3 cup finely diced whole-milk mozzarella cheese
1/3 cup finely chopped prosciutto
Vegetable oil (for deep-frying)

Steps:

  • Bring broth to boil in heavy small saucepan. Remove from heat and cover. Melt butter in heavy medium saucepan over medium-low heat. Add onion and sauté 4 minutes. Add rice; stir 1 minute. Add wine and stir until absorbed, about 1 minute. Add 1/2 cup broth and simmer until liquid is absorbed, stirring often. Cook until rice is just tender and risotto is creamy, adding broth 1/2 cup at at time, stirring frequently and allowing each addition to be absorbed before adding next, about 25 minutes. Mix in Parmesan. Season risotto with salt and pepper. Cool completely. Mix in 1 egg. Cover and chill.
  • Place some flour in 1 bowl; place remaining egg in another bowl and beat to blend. Place breadcrumbs in third bowl. Using moistened hands, shape 1/4 cup (packed) cold risotto into ball. Poke hole in center. Fill with 1 rounded teaspoon mozzarella and 1 teaspoon prosciutto. Press risotto over filling. Coat rice balls in flour, then egg, then breadcrumbs. Place on rack to dry. Repeat with remaining risotto, filling and coating. Let rice balls stand at least 30 minutes and up to 1 hour.
  • Pour 1 1/2 inches oil into heavy medium pot. Attach deep-fry thermometer and heat oil to 360°F. Fry balls, 3 at a time, until golden and crusty, turning once, about 2 minutes. Drain on paper towels. Serve hot or at room temperature.

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Potato-and-Mozzarella Croquettes Recipe | Food & Wine. Step 1. In a saucepan, cover the potatoes with cold water. Bring to a boil, add a generous pinch of salt and simmer over moderate heat until tender, 20 minutes. Drain and let cool.
From therecipes.info


POTATO MOZZARELLA CROQUETTES RECIPE BY RUHANA EBRAHIM
Place a spoon of mash in palm, flatten. 5. Place Mozzarella finger in the center and mould firmly mash around cheese. 6. Place in fridge to firm. 7. Roll in flour, then dip in egg and crumbs. 8. Heat oil, and fry till golden.
From halaal.recipes


SICILIAN 'CAZZILLI' - POTATO CROQUETTES, ITALIAN STREET FOOD
Create the Croquettes. Add the chopped parsley, chopped garlic, salt and mix the mixture. Create very elongated patties with your hands and place them on a plate. Let the cazzilli palermitani rest in the refrigerator for about 2 hours (even better if all night) then proceed to fry.
From mamablip.com


BAKED POTATO CROQUETTES WITH CHEESE - NICKY'S KITCHEN SANCTUARY
2020-07-20 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.
From kitchensanctuary.com


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