Garlic Potato Croquettes 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.

BAKED POTATO CROQUETTES

Steps:

• For the baked potato croquettes: Preheat the oven to 350 degrees F. Wash and bake the potato on a rimmed baking sheet or large pot, until fork tender, about 45 minutes. Cool and put through a ricer in a large bowl. Add the butter, bacon, sour cream, milk, green onion, salt, pepper. Mix together and form 4 balls. Place 1 piece of cheese in the center of each ball.
• For the egg wash: Whisk the egg and milk together in a shallow bowl. Place the flour in a second shallow bowl. Roll the balls in the flour and then the egg wash, then again in the flour.
• For frying: Heat the canola oil to 350 degrees F in a deep fryer or large pot. Deep fry the croquettes in batches in the oil until golden brown and hot in the middle, 3 to 4 minutes.

GARLIC-POTATO CROQUETTES

Steps:

• Mash potaatoes in medium bowl; set aside.
• Dip bread slices into warm water just until moist. Immediately remove slices and press between palms of hands, squeezing the water out completely. Add bread to potatotes.
• Place cilantro, chilies and garlic in food processor. Cover and process until finely ground. Add to potato-bread mixture. Add salt and Garam Masala; mix well.
• Knead potato-bread mixture in bowl 3 to 5 minutes to form a compact, slightly sticky dough.
• Heat oil (2 to 3 inches deep) in wok or Dutch oven over medium high heat until thermometer inserted in oil reads 350 degrees F.
• Grease palms of hands with additional oil. Divide dough into 18 pieces. Shape each piece into a ball; flatten ball into 1/2-inch patty. Set aside.
• Carefully drop about half of the patties into hot oil and fry 3 to 5 minutes, turning occasionally, until golden brown. Remove with slotted spoon; drain on paper towels.
• Serve croquettes as is or with chutney.

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 CROQUETTES

Steps:

• Boil potatoes until tender, about 15 minutes. Drain potatoes and let them cool. Peel potatoes and add to a large mixing bowl. Mash potatoes with milk, butter, and salt. Set aside.
• Add olive oil to a non-stick pan. Add the carrots, peppers and garlic. Cook for 2-3 minutes until they soften, 2-3 minutes. Add the vegetable mixture to the potatoes and mix until combined. At this time you can preheat your oven to 450F.
• Measure out approx. 2 tbsp of potato mixture, roll it into a ball and flatten into a patty. Arrange patties on parchment paper.
• Place panko bread crumbs in a plate and bitten egg on another. Dip each croquette on the egg followed by the panko break crumbs. Place them back into the prepared baking pan already breaded.
• Bake croquettes for 10 minutes on each side. Serve while they are still warm.

GARLIC POTATOES

Steps:

• Place the potatoes and garlic into a large pot, and just cover with salted water. Bring to a boil; reduce heat to low, and cover. Simmer until very tender, about 20 minutes. Drain. Allow to steam dry for a minute or two.
• Return the potatoes to the pot. Pour in milk, and season with salt; mash until smooth. Stir in the parsley.

POTATO AND GRUYèRE CROQUETTES

Steps:

• Heat 2 tablespoons oil in large nonstick skillet over medium heat. Add potato and onion. Sprinkle generously with salt and pepper. Sauté until vegetables are tender, about 20 minutes. Transfer to bowl. Cool completely. Mix next 4 ingredients into potato mixture. Using moistened hands, form scant 1/4 cup mixture into 3-inch-long, 1-inch-wide cylinder for each croquette. Chill until firm, about 1 hour.
• Whisk eggs in medium bowl. Place breadcrumbs in pie dish. Dip each croquette into eggs, then coat with breadcrumbs, pressing to adhere. Chill 1 hour. Heat 1/2 cup oil in heavy large skillet over medium heat. Working in batches, add croquettes to skillet and cook until crisp and golden brown, turning occasionally, about 8 minutes. Transfer to paper towels and drain. Serve hot.

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.

POTATO CROQUETTES WITH PARMESAN

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.