Neapolitan Potato Croquettes 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.

BAKED POTATO CROQUETTES



Baked Potato Croquettes image

Provided by Robert Irvine : Food Network

Categories     appetizer

Time 1h45m

Yield 1 serving

Number Of Ingredients 12

1 extra-large potato
2 ounces unsalted butter, softened
1/3 cup chopped bacon, diced and rendered
2 tablespoons sour cream
2 tablespoons whole milk
1 green onion, sliced thin
Salt and freshly ground black pepper
4 cubes Cheddar or Jack cheese (about 2 ounces)
1 egg, whisked
1 tablespoon whole milk
1/2 cup all-purpose flour
2 quarts canola oil

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.

NEAPOLITAN POTATO CROQUETTES



Neapolitan Potato Croquettes image

Number Of Ingredients 8

2 1/2 pounds all-purpose potatoes, such as Yukon gold
3 large eggs
1 cup freshly grated Pecorino Romano or Parmigiano-Reggiano
2 tablespoons chopped fresh flat-leaf parsley
1/4 cup finely chopped salami (about 2 ounces)
salt and freshly ground black pepper
2 cups plain dry bread crumbs
vegetable oil for frying

Steps:

  • 1 Scrub the potatoes with a brush under cold running water. Place the potatoes in a large saucepan with cold water to cover. Cover the pan and bring the water to a boil. Cook over medium heat until the potatoes are tender when pierced with a fork, about 20 minutes. Drain the potatoes, then let them cool slightly. Peel the potatoes. Put them in a large bowl and mash them with a masher or fork until smooth. 2 Separate the eggs, putting the yolks in a small bowl and setting the whites aside in a shallow dish. Spread the bread crumbs on a sheet of wax paper. 3 Stir the egg yolks, cheese, parsley, and salame into the mashed potatoes. Add salt and pepper to taste. 4 Using about 1/4 cup of the potato mixture, form a sausage shape about 1 inch wide and 21/2 inches long. Repeat with the remaining potatoes. 5 Beat the egg whites with a whisk or a fork until frothy. Dip the potato logs into the whites, then roll them in the crumbs, coating them completely. Place the logs on a wire rack and let dry 15 to 30 minutes. 6 Pour about 1/2 inch of the oil into a large heavy skillet. Heat over medium heat until a bit of the egg white sizzles when dropped in the oil. Carefully place some of the logs in the pan, leaving a little space between them. Fry them, turning occasionally with tongs, until evenly browned, about 10 minutes. Transfer the browned croquettes to paper towels to drain. 7 Serve immediately or keep the croquettes warm in a low oven while frying the remainder. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

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.

NEAPOLITAN POTATOES



Neapolitan Potatoes image

One taste of these yummy potatoes and I pestered my friend for months to give me the recipe! The tantalizing blend of flavors complements any festive entree.

Provided by Taste of Home

Categories     Side Dishes

Time 1h20m

Yield 6-8 servings.

Number Of Ingredients 10

1/2 cup grated Parmesan cheese
3 garlic cloves, minced
1/2 cup minced fresh basil
1/4 cup minced fresh parsley
2 teaspoons minced fresh oregano
1-1/2 teaspoons salt
1 teaspoon pepper
7 tablespoons olive oil, divided
6 cups thinly sliced red potatoes (about 2 pounds)
1 can (14-1/2 ounces) diced tomatoes, drained

Steps:

  • In a bowl, combine the first seven ingredients; set aside. Grease a shallow 2-1/2-qt. baking dish with 1 tablespoon oil. Place a third row of the potatoes and tomatoes in dish. Drizzle with 2 tablespoons oil; sprinkle with a third of the cheese mixture. Repeat layers twice. Cover and bake at 350° for 55-65 minutes or until the potatoes are tender.

Nutrition Facts : Calories 223 calories, Fat 14g fat (3g saturated fat), Cholesterol 4mg cholesterol, Sodium 609mg sodium, Carbohydrate 21g carbohydrate (3g sugars, Fiber 3g fiber), Protein 5g protein.

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

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