LOADED POTATO CROQUETTES
This is a easy and tasty side dish. The croquettes can be made into smaller portions for appetizers. It is also lends itself as recipe that can be adapted easily to personal tastes and cooking styles.
Provided by Miss Fannie
Categories Mashed Potatoes
Time 30m
Yield 8 Croquettes, 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees.
- Mix all of the ingredients except 1 cup bread crumbs.
- Shape mixture into 8 balls.
- Flatten croquettes to 3/4 inch thick.
- Roll croquettes in remaining bread crumbs.
- Place on non-stick pan and bake for 20 minutes turning once.
BAKED POTATO CROQUETTES
Provided by Robert Irvine : Food Network
Categories appetizer
Time 1h45m
Yield 1 serving
Number Of Ingredients 12
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.
POTATO CROQUETTES
This was on Paula's Home cooking. I just love these. Left over mashed potatoes are the best, but you can make fresh mashed potatoes to make this.
Provided by KaraRN
Categories Potato
Time 50m
Yield 15 croquettes
Number Of Ingredients 10
Steps:
- Add milk, salt, pepper, chopped onion, beaten egg yolks and flour to mashed potatoes.
- Chill and then shape using an ice cream scoop.
- Dip in the beaten egg, then roll through bread crumbs.
- Fry each croquette in shallow oil until brown on all sides.
- Cook's Note: Cook in small batches, giving each croquette at least 2 inches of space around it to not overcrowd the pan. This prevents the croquettes from crumbling while frying.
POTATO CROQUETTES
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
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
BACON-CHEDDAR POTATO CROQUETTES
Instead of throwing out leftover mashed potatoes, use them to make this potato croquette recipe. The little baked balls are yummy with ranch dressing, barbecue sauce or Dijon mayonnaise for dipping. -Pamela Shank, Parkersburg, West Virginia
Provided by Taste of Home
Categories Appetizers
Time 40m
Yield about 5 dozen.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the first 8 ingredients. Shape mixture by tablespoonfuls into balls. Roll in cracker crumbs. Place on parchment-lined baking sheets. Cover and refrigerate for 2 hours or overnight., Combine butter and paprika; drizzle over croquettes. Bake at 375° until golden brown, 18-20 minutes. Serve with dipping sauce of your choice. Freeze option: Prepare croquettes as directed, omitting chilling step. Transfer to waxed paper-lined baking sheets. Prepare butter mixture; drizzle over croquettes. Cover and freeze until firm. Transfer to resealable plastic freezer bags; return to freezer. To use, bake croquettes as directed, increasing time to 20-25 minutes. Serve with dipping sauce.
Nutrition Facts : Calories 46 calories, Fat 3g fat (1g saturated fat), Cholesterol 12mg cholesterol, Sodium 112mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein.
FRIED MASHED POTATO CROQUETTES
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
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.
POTATO CROQUETTES
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
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.
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- Combine the mashed potatoes, eggs, buttermilk, chives, cheese, bacon, salt and pepper and mix thoroughly.
- Use your hands and gently shape the potatoes into 2-inches round balls, or you could use an ice cream scoop.
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- Line a baking sheet with parchment paper and add the Panko bread crumbs, distribute them evenly and bake them on the middle rack of the oven for 10-15 minutes until lightly browned. Remove from the oven, allow to cool. Reserve.
- Add the potatoes to a food processor and pulse them to break up the clumps. Or, alternatively, mash them with a fork or potato masher. The potatoes should be smooth.
- Transfer the potatoes to a shallow bowl and add one of the eggs that has been lightly whisked and stir into the potatoes. Add the bacon, cheese, and 1/2 cup of the chives. Mix thoroughly to combine all the ingredients.
LOADED BAKED POTATO CROQUETTES - THE CANDID APPETITE
From thecandidappetite.com
Reviews 10Total Time 30 minsEstimated Reading Time 6 mins
- Peel and dice the potatoes and place them in a large pot filled with cold water. Bring to a boil and cook until fork tender, about 15 to 20 minutes. Drain and return to the pot. Mash with the butter, milk, salt, pepper and granulated garlic until the mixture comes together and is smooth. Allow to cool to room temperature. Stir in the bacon, scallions or chives, cheese, and ¼ cup flour until combined.
- Shape the mixture into balls about the size of large golf balls and place on a baking sheet. Place the remaining flour in a shallow dish. Whisk the eggs in a separate shallow dish. And combine the plain and panko bread crumbs in a third shallow dish. To coat the croquettes, toss the potato balls, in flour, then dip in eggs, and then roll around in bread crumbs. Return the croquettes to the baking sheet and then freeze for about 30 minutes before frying.
- Fill a medium sauce pot about halfway with vegetable or canola oil and bring up to 360 degrees F, with a deep-fry or candy thermometer. Once hot, fry the croquettes in batches until golden crispy all around, about 4 to 5 minutes. Drain well and transfer to a plate lined with paper towels to soak up any excess oil. Then transfer to a wire rack, set over a baking sheet to prevent from getting soggy. Continue frying until all the croquettes are fried.
- To make the sauce, combine the sour cream, garlic, scallions or chives, salt and pepper until smooth. Serve the croquettes with the sauce on the side for dipping. Enjoy!
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