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
Provided by Food Network Kitchen
Time 25m
Yield 4 to 6 servings (about 15 croq
Number Of Ingredients 13
Steps:
- Whisk 1 of the eggs in a medium bowl. Press the potatoes through a ricer into the bowl. Add the Parmesan, butter, chives, parsley, nutmeg, cayenne, salt, and black pepper, to taste. Mix gently with a rubber spatula until evenly combined. Using your hands, form the potato mixture into ovals a bit smaller than the size of an egg, and then flatten slightly. Press a cube of Gorgonzola into the center of the oval and pack the potato mixture around the cheese until it forms a smooth, egg-shaped ball. Continue until all the potato mixture is used up.
- Beat the remaining egg in a shallow plate. Put the breadcrumbs in another shallow dish and set it next to the egg. Roll a croquette in the egg until coated, then in the breadcrumbs, and place it on a clean plate. Repeat with the remaining croquettes. Refrigerate for at least an hour.
- Pour enough vegetable oil into a heavy-bottomed skillet to reach a depth of 1/4 inch. Heat the oil over medium heat, and fry the croquettes a few at a time, turning, until golden brown, about 4 minutes. Transfer to a paper towel-lined plate and salt to taste. Repeat with the remaining croquettes. Transfer to a serving platter and serve warm.
- Copyright 2001 Television Food Network, G.P. All rights reserved
POTATO CROQUETTES WITH FONTINA CHEESE
Make and share this Potato Croquettes With Fontina Cheese recipe from Food.com.
Provided by Phil Franco
Categories Potato
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cook the whole unpeeled potatoes in plenty of salted water for about 40-45 minutes until tender, then drain, peel and place into a bowl.
- Mash with a potato masher.
- Separate one of the eggs and stir the yolk and one whole egg into the potato with the Parmigiano cheese.
- Mix well and season with salt and pepper.
- Shape the mixture into croquettes and push a stick of Fontina cheese and a stick of ham into each.
- Beat the remaining egg with a pinch of salt in a shallow dish and spread out the breadcrumbs in another shallow dish.
- Heat the oil for deep-frying in a large pan.
- Dip the croquettes in the beaten egg, then in the breadcrumbs and fry in the hot oil until golden brown.
- Remove with a slotted spoon, drain on kitchen paper and pile onto a warm serving dish.
- Garnish with basil leaves.
- Serves 4.
- That's it!
Nutrition Facts : Calories 481.7, Fat 18.8, SaturatedFat 9.5, Cholesterol 191.3, Sodium 655.9, Carbohydrate 51.1, Fiber 5.3, Sugar 3.5, Protein 26.8
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 & 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
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
FONTINA POTATOES AU GRATIN
We use a white sauce and mild fontina cheese to coat sliced potatoes in this casserole for two. It's rich and delicious!-Taste of Home Test Kitchen
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 2 servings.
Number Of Ingredients 9
Steps:
- In a small saucepan, melt butter. Stir in the flour, salt and pepper until smooth. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. , In a greased 3-cup baking dish, layer half of the potatoes, fontina cheese, white sauce and chives. Top with remaining potatoes, fontina, sauce and chives. , Cover and bake at 400° for 30 minutes. Uncover; sprinkle with Parmesan cheese. Bake 10-15 minutes longer or until potatoes are tender and top is lightly browned. Let stand for 5 minutes before serving.
Nutrition Facts : Calories 357 calories, Fat 19g fat (12g saturated fat), Cholesterol 57mg cholesterol, Sodium 859mg sodium, Carbohydrate 37g carbohydrate (6g sugars, Fiber 2g fiber), Protein 10g protein.
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.
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
POTATO AND CELERY ROOT GRATIN WITH FONTINA CHEE]SE
Categories Cheese Potato Vegetable Side Bake Thanksgiving Casserole/Gratin Celery Bon Appétit
Yield Serves 8 to 10
Number Of Ingredients 9
Steps:
- Preheat oven to 400° F. Mix salt, pepper and nutmeg in small bowl. Sprinkle half of shallots in 16-cup oval gratin dish or 15x10x2-inch glass baking dish. Top with half of celery root and half of potatoes. Sprinkle half of spice mixture over. Repeat layering with remaining shallots, celery root, potatoes and spice mixture. Bring cream and broth to simmer in medium saucepan. Pour over vegetables. Cover tightly with foil.
- Bake until vegetables are almost tender, about 45 minutes. Increase oven temperature to 450° F. Press potatoes with spatula to even thickness. Bake uncovered until juices thicken, about 10 minutes. Top with cheese. Bake until cheese melts and browns, about 15 minutes. Cool 15 minutes before serving.
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.
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