POTATO & CHEESE CROQUETTES
Mashed potatoes coated in Parmesan cheese and cracker crumbs have the perfect balance of crunchy and creamy and make for a crowd-pleasing side dish.
Provided by My Food and Family
Categories Appetizers & Snacks
Time 1h15m
Yield 10 servings
Number Of Ingredients 9
Steps:
- Heat oven to 375ºF.
- Cook potatoes in boiling water in large saucepan 20 min. or until tender; drain. Mash potatoes until smooth. Stir in all remaining ingredients except cracker crumbs and Parmesan.
- Shape into 30 (2-inch) oval croquettes, using about 1/4 cup potato mixture for each. Roll in combined cracker crumbs and Parmesan, turning to evenly coat each croquette. Place on baking sheet sprayed with cooking spray; spray tops and sides with cooking spray.
- Bake 30 to 35 min. or until golden brown.
Nutrition Facts : Calories 240, Fat 13 g, SaturatedFat 7 g, TransFat 0.5 g, Cholesterol 70 mg, Sodium 280 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 9 g
BAKED CHEESY POTATO CROQUETTES
Steps:
- 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. Mix together so the the oil absorbs into all of the breadcrumbs.
- Take a heaped tablespoon of mashed potato and flatten it in your hand. Place a cube of cheese in the middle and wrap the mashed potato around it. Shape into a cylinder shape.
- Dip the croquette into the flour, then into the egg and finally into the breadcrumbs, ensuring the croquette is completely covered. Place on the baking tray and repeat with the rest of the mashed potato.
- Ensure there is a little space between each of the croquettes on the tray, then place in the oven for 12-15 minutes until the croquettes are golden. Don't overcook or the cheese will start to seep out and the croquettes will flatten out a little.
- Take out of the oven and leave to cool for a few minutes before serving.
Nutrition Facts : Calories 183 kcal, Carbohydrate 24 g, Protein 6 g, Fat 6 g, SaturatedFat 4 g, Cholesterol 29 mg, Sodium 169 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
POTATO CHEESE CROQUETTES
Make and share this Potato Cheese Croquettes recipe from Food.com.
Provided by Dancer
Categories Potato
Time 35m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Break up potatoes.
- Beat egg in blender until frothy.
- Add potato pieces gradually, beating at medium speed until blended.
- Stir in cheese and salt.
- Shape as desired.
- Dip into crumbs, them milk, and again into crumbs.
- Fry in shallow hot fat until golden brown on all sides.
Nutrition Facts : Calories 292.2, Fat 13, SaturatedFat 7.5, Cholesterol 88.9, Sodium 769.1, Carbohydrate 30, Fiber 2.2, Sugar 2.7, Protein 13.4
CHEESY POTATO CROQUETTES
A great appetizer for a small party.
Provided by Southern Living Test Kitchen
Time 3h10m
Number Of Ingredients 11
Steps:
- Bring a large pot of salted water to a boil over high. Add potatoes, and cook until fork-tender, about 18 to 20 minutes. Drain potatoes, and let stand until cool enough to handle, about 10 minutes. Press potatoes through a potato ricer into a large bowl (or mash thoroughly with a potato masher); chill, uncovered, until cold, about 1 hour. Using your hands, gently stir in egg, potato flour, Parmesan, mozzarella, Cheddar, 1 teaspoon salt, and ½ teaspoon pepper until well combined. Scoop potato mixture, and shape into 20 (3-inch) patties (about ¼ cup per patty).
- Place panko in a medium bowl. Working with 1 patty at a time, gently press into panko to coat completely, and transfer to a baking sheet lined with parchment paper. Chill, uncovered, for 30 minutes (this will help the panko stick to the patties).
- Pour canola oil to a depth of ½ inch in a large skillet; heat oil over medium to 350°F. Working in 5 batches, add croquettes to hot oil, and fry until golden brown and crispy, about 2 minutes per side. Drain on a baking sheet lined with paper towels, and immediately season to taste with salt and pepper. Keep warm in a 200°F oven. Allow oil to return to 350°F between batches. Garnish hot croquettes with chives, and serve immediately.
HAM AND CHEESE CROQUETTES
Provided by Claire Robinson
Categories appetizer
Time 20m
Yield 8 (2-inch) croquettes
Number Of Ingredients 6
Steps:
- In a bowl, mix the potatoes, 1/4 cup flour, cheese, and ham with a large rubber spatula until combined. Season with salt and pepper, to taste and divide the mixture into 8 equal portions. Rub your hands with a small amount of flour and form the portions into small flat disks about 1/2-inch thick. Use just enough flour to keep the potatoes from sticking to your hands, but do not coat them completely.
- Heat the oil in a large nonstick skillet over medium-low heat. Shallow-fry the croquettes, turning once, until golden brown, about 4 minutes per side. Remove from the oil and drain on a paper-towel lined plate. Let the croquettes cool for about 5 minutes before serving.
- Cook's Note: This recipe doubles easily if you have enough leftover potatoes.
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.
CHEESY MEAT & POTATO CROQUETTES
Chuck steak and cheesy potatoes always thrill the home crowd. But when you serve them as golden brown croquettes? A new family favorite is born.
Provided by My Food and Family
Categories Recipes
Time 40m
Yield 5 servings, 3 croquettes each
Number Of Ingredients 9
Steps:
- Cook and stir first 3 ingredients in skillet sprayed with cooking spray on medium-high heat 10 min. or until onions are crisp-tender.
- Combine meat, potatoes and cheese in large bowl. Add onion mixture; mix well. Cool completely. Shape into 15 (3-inch) sausage-shaped croquettes. Dip, 1 at a time, in egg then in cracker crumbs, turning to evenly coat both sides of each croquette.
- Heat oil in large saucepan to 375°F. Add croquettes, in batches; cook 3 min. on each side or until golden brown on both sides. Drain on paper towels. Serve warm.
Nutrition Facts : Calories 420, Fat 23 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 105 mg, Sodium 500 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 25 g
CROQUETAS DE PATATA Y QUESO (POTATO AND CHEESE CROQUETTES)
From "Tapas" by Adrian Lissen. It's been a while since I've made these, but I recall that everyone loved these when we had a tapas party. Easiest if you make them the day before, then fry them right before serving.
Provided by Jostlori
Categories Potato
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Cook potatoes in boiling salted water until tender. Drain.
- Put potatoes back in pan and heat over low flame until completely dry, stirring to prevent scorching.
- Put potatoes in a food processor with the egg yolks, butter, salt and pepper. Pulse a few times.
- Add the nutmeg, sherry, parmesan, mustard and parsley. Pulse until the consistency of very thick mashed potatoes. If the mixture is too wet or runny, put mixture in a large bowl and incorporate a bit of flour, working in with your hands.
- Adjust seasoning, then form small cylinders (about 3 x 1 inches).
- Roll croquettes in seasoned flour to cover, shaking off excess.
- Dip in beaten egg mixture, then roll them in breadcrumbs. Set aside and repeat until all potato mixture is used up.
- Deep fry at 375 degrees until golden brown, drain and keep warm until served.
- NOTE: these can be prepared in advance thru step #7 and refrigerated in an airtight container. Bring to room temp before frying.
Nutrition Facts : Calories 208.4, Fat 10.5, SaturatedFat 6.1, Cholesterol 89.4, Sodium 231.7, Carbohydrate 20.6, Fiber 2.5, Sugar 1.1, Protein 7.9
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