Potato Croquettes Oven Recipes

BAKED MASHED POTATO CROQUETTES

Steps:

• Preheat oven to 400F and line a baking sheet with parchment paper. Grease generously with 2 tbsp olive oil. Set aside.
• In a large bowl combine the mashed potatoes, grated cheese, parsley and an egg. I use my hands to thoroughly mix all ingredients together. Add salt, if needed.
• Scoop out approximately 1/4 cup of potato mixture and roll in the palms of your hands to shape into a sphere.
• Prepare 2 bowls for dredging: in the first beat an egg with a tablespoon of water. In the second, place the breadcrumbs. Dredge first in the egg wash, allowing the excess egg to drip off. Then dredge all sides in the breadcrumbs. Dredge a second time in the egg wash and breadcrumbs.
• Place on the prepared baking sheet. Drizzle the croquettes lightly with the remaining olive oil.
• Bake for 10 minutes, then flip and bake for another 10-12 minutes until golden. Serve hot.

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.

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.

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.

KITTENCAL'S BAKED CHEESY MASHED POTATO PATTIES/CROQUETTES

Steps:

• Cook the potatoes until fork-tender, transfer to in a large bowl then mash with a potato masher or a fork until fluffy.
• Add in the remaining 10 ingredients; mix very well to combine and adjust all seasonings to taste; cool slightly then mix in the egg.
• At this point you may refrigerate for 1-2 hours.
• Shape about 3 tablespoons of mixture into a ball.
• Roll into the cracker crumbs and place on a baking sheet.
• Press down with hands to flatten just slightly.
• Repeat with remaining mixture.
• Set oven to 375 degrees and bake for about 30 minutes or until golden brown.

POTATO CROQUETTES

Steps:

• Heat 3 tablespoons oil in heavy large skillet over medium heat. Add onions; sauté until golden, about 15 minutes.
• Meanwhile, cook potatoes in large pot of boiling salted water until tender, about 45 minutes. Drain. Peel hot potatoes; place in bowl. Mash potatoes well. Cool to lukewarm. Mix in parsley, eggs, salt, pepper and onions. Cool completely.
• Place flour in dish. Using 1/4 cup potato mixture for each croquette, shape into 1/2-inch-thick patties. Lightly coat each with flour. Place on baking sheet. (Can be made 8 hours ahead. Cover; chill.)
• Preheat oven to 300°F. Pour additional oil into large skillet to depth of 1/4 inch; heat over medium-high heat. Fry croquettes in batches until golden, about 4 minutes per side. Keep warm in oven.

POTATO BEEF CROQUETTES

Steps:

• In a large bowl, beat 1 egg. Add the beef, potatoes, onion, salt and pepper; mix well. Shape into 12 balls. Beat remaining egg; dip balls into egg, then roll in the cracker crumbs. Shape each ball into a cone. , In a Dutch oven or deep-fat fryer, heat 2 in. of oil to 375°. Fry croquettes, four at a time, for 2 minutes or until golden brown, turning occasionally. Drain on paper towels.

POTATO AND SPINACH CROQUETTES

Steps:

• Place the potatoes into a saucepan and fill with enough water to cover. Bring to a boil, then reduce the heat and simmer until tender enough to easily pierce with a fork. Drain and toss gently over low heat for a minute to completley dry out. Press them through a sieve or just mash with a potato masher until smooth. Season with salt, pepper and nutmeg. Mix in the butter and egg yolk, then spread out on a tray to cool.
• Preheat the oil in a deep-fryer to 365 degrees F (180 degrees C). The oil is the proper temperature when a cube of bread browns in about 15 seconds.
• In a large bowl, mix together the Parmesan cheese and spinach. Blend in the mashed potatoes. On a floured surface, using floured hands, roll small handfuls of the mixture into cylinders about 3/4 inch thick and 2 1/2 inches long. Tap the ends to flatten.
• Season 1/2 cup of flour with salt and pepper and place on a tray. In a shallow bowl, whisk together the eggs and peanut oil. Place the bread crumbs into a separate shallow bowl. Roll the croquettes in seasoned flour, then dip into the egg and then coat with bread crumbs.
• Fry the croquettes a few at a time, so they have some room in between, until golden brown, 5 to 6 minutes. Carefully remove from the oil using a slotted spoon and drain on crumpled paper towels.