Deep Fried Potato Croquettes Recipes

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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 (CRISPY DEEP FRIED MASHED POTATOES!)



Potato Croquettes (Crispy Deep Fried Mashed Potatoes!) image

Crispy mashed potatoes deep fried to a crunchy golden delight.

Provided by Christina Conte

Categories     Side Dishes

Time 30m

Number Of Ingredients 8

1/2 cup (about 4 oz) flour
1 or 2 eggs, beaten with a little salt and pepper
1/2 to 1 cup (4 to 8 oz) dry breadcrumbs
oil, to fry (such as grape seed oil)
1 1/4 lb (about 2 1/2 cups) mashed potatoes, preferably Russets from Idaho (for US peeps)
1 egg
1 tbsp chopped fresh parsley
salt and pepper

Steps:

  • Mix the mashed potatoes, egg, parsley, salt and pepper until well combined.
  • Place the flour, beaten egg and breadcrumbs in three separate trays or bowls.
  • Take a handful of potato mixture, shaping into a log shape or ball, and dip into flour, then egg and then breadcrumbs; repeat (yes, do it twice, it's worth it!) I love these stainless steel trays for dipping.
  • Place on a plate or tray (dusted with cornmeal or breadcrumbs) and refrigerate for about an hour.
  • When ready to cook/eat, heat some grape seed or peanut oil in a small pot, over medium high heat, so that the croquettes may be deep fried.
  • Fry two or three at a time, depending on how many fit, carefully turning (with tongs) once, until evenly browned. Remove, and place on towel-lined plate to cool a little.
  • Continue with the rest of the potato mixture until it is all finished. You can keep the first ones hot in the oven, until the rest are done. Serve hot, on their own with HP Sauce, or as a side.

Nutrition Facts : Calories 221 calories, Carbohydrate 35 grams carbohydrates, Fat 7 grams fat, Protein 7 grams protein, ServingSize 3 balls

FRIED POTATO PATTIES



Fried Potato Patties image

A real kid pleaser. Best made with fresh potatoes, as opposed to instant, with a stiff potato consistency. I just boil a few potatoes and smash them with a fork.

Provided by gailanng

Categories     Lunch/Snacks

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 10

2 cups cooked smashed potatoes (plain, boiled and fork-smashed potatoes work best)
1 cup shredded mozzarella cheese (can substitute cheddar)
1 large egg, lightly beaten
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder or 2 tablespoons thin sliced green onions
1/4 teaspoon black pepper
1 egg, lightly beaten
1 cup breadcrumbs
1/4-1/2 cup vegetable oil

Steps:

  • Combine first 7 ingredients; chill.
  • Shape mixture into 6 patties.
  • Dip each patty into lightly beaten egg then lightly coat with breadcrumbs.
  • Heat vegetable oil and fry over medium heat until lightly browned, turning once.
  • Tip: If you feel your potatoes are too watery, lightly dust with flour prior to dipping into the egg wash.

Nutrition Facts : Calories 407.3, Fat 23.8, SaturatedFat 6.6, Cholesterol 115.1, Sodium 704.4, Carbohydrate 33.9, Fiber 3, Sugar 2.7, Protein 14.6

POTATO CROQUETTES



Potato Croquettes image

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

Provided by PETER GERRY

Categories     Side Dish     Potato Side Dish Recipes

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

POTATO CROQUETTES DEEP FRIED



Potato Croquettes Deep Fried image

This recipe appeared on the Food Channel by CC Live. I made some additions that enhanced the recipe. This recipe makes 24 croquettes.

Provided by William Uncle Bill

Categories     Potato

Time 50m

Yield 8 serving(s)

Number Of Ingredients 15

3 large yukon gold potatoes, about 2 pounds
1/8 teaspoon freshly ground nutmeg
1/2 teaspoon kosher coarse salt
1/2 teaspoon coarse pepper, freshly ground
1/2 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon black pepper
1 cup fine breadcrumbs
1/2 cup panko breadcrumbs
3/4 teaspoon granulated garlic powder
3 large eggs
1/4 cup whole milk, homogenized
3 cups vegetable oil (for frying)
1/2 cup sour cream
1/2 cup finely chopped green onion

Steps:

  • Peel potatoes, cut into chunks and add to a medium size saucepan.
  • Cover with water and bring to boil.
  • Reduce heat to simmer, cover and cook for about 15 minutes or until potatoes are tender.
  • Drain well, mash and let cool slightly.
  • Transfer mashed potatoes to a mixing bowl and add nutmeg, Kosher salt, coarse black pepper and mix well to combine.
  • Using about 2 large tablespoons of potato mixture for each croquette, roll into a 2 inch by 3/4 inch thick log and place on a tray.
  • Cover with plastic wrap and refrigerate for 30 minutes or longer to firm up the rolls.
  • In a mixing bowl, add flour, salt and pepper and mix well to blend.
  • In a separate bowl, add bread crumbs, panko crumbs, garlic powder and mix well.
  • In another bowl, whisk eggs with milk until fluffy.
  • Roll each log in the flour mixture.
  • Then dip the floured logs in the egg mixture.
  • Roll the logs in the bread crumb mixture.
  • Dip logs again in the egg mixture then roll again in the bread mixture so that each log is double crusted.
  • In a medium size frying pan, heat oil on medium-high heat to about 350°F.
  • Fry croquettes in batches of 6 for about 3 minutes or until golden brown, turning several times during cooking.
  • Using tongs, remove croquettes onto paper towels to drain.
  • Serve with sour cream or yogurt and a sprinkling of finely chopped green onions.
  • NOTE: For those who prefer a spicier taste, add some cumin and curry powder of your choice.
  • If you find that freshly ground nutmeg is too strong for you, leave it out of the recipe.

FRIED MASHED POTATO CROQUETTES



Fried Mashed Potato Croquettes image

Crisp on the outside, creamy on the inside, these Fried Mashed Potato Croquettes make tasty hors d'oeuvres.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Finger Food Recipes

Yield Makes 25

Number Of Ingredients 7

4 slices white bread, crusts removed
2 cups cold leftover mashed potatoes
6 tablespoons chopped mixed herbs, such as flat-leaf parsley, cilantro, or chives
1 large egg, lightly beaten
1/4 cup all-purpose flour
Salt and freshly ground pepper
2 cups vegetable oil

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.

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