Potato Croquettes

POTATO CROQUETTES



Potato Croquettes image

Crunchy potato croquettes, a great way to use up leftover mashed potatoes, flatter any meal.

Recipe From marthastewart.com

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.


POTATO CROQUETTES



Potato Croquettes image

A great use for leftover mashed potato. Great for dinner with a garden salad.

Recipe From allrecipes.com

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
Calories659.6 calories
Carbohydrate58.4 g
Cholesterol110.9 mg
Fat39.9 g
Fiber5.2 g
Protein17.6 g
SaturatedFat8.7 g
Sodium1505.6 mg
Sugar5.2 g

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.


POTATO CROQUETTES



Potato Croquettes image

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.

Recipe From food.com

Provided by KaraRN

Categories     Potato

Time 50m

Yield 15 croquettes

Number Of Ingredients: 10

2 tablespoons milk
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon chopped green onion
2 egg yolks, beaten
3 tablespoons all-purpose flour
4 cups left over mashed potatoes
1 egg, beaten
1 cup fresh breadcrumb
1/4-1/2 cup peanut oil, enough to fill pan 1/2-inch

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 (LIDIA BASTIANICH)



Potato Croquettes (Lidia Bastianich) image

Make and share this Potato Croquettes (Lidia Bastianich) recipe from Food.com.

Recipe From food.com

Provided by ratherbeswimmin

Categories     Potato

Time 1h38m

Yield 6 serving(s)

Number Of Ingredients: 11

1 lb potato, preferably Yukon Gold
4 tablespoons unsalted butter
salt
fresh ground white pepper
freshly grated nutmeg
3 large eggs
1/2 cup chopped italian prosciutto
1 tablespoon chopped fresh Italian parsley
2 cups fine dry breadcrumbs (fresh, more if needed)
all-purpose flour
2 cups vegetable oil

Steps:

  • Scrub the potatoes well; do not peel them.
  • Add enough cold water over the potatoes in a medium saucepan to cover them by 3 fingers.
  • Bring the water to a boil over high heat, then lower the heat slightly to a gentle boil.
  • Cook until tender when poked with a wooden skewer or the tip of a paring knife, 20-35 minutes, depending on the size of the potatoes.
  • Drain the potatoes and let them stand until cool enough to handle.
  • Scrape off the skins with a knife and pass the potatoes through a ricer or force them through a coarse sieve back into an empty pot.
  • Stir in the butter; et the pot over medium heat, and stir until the puree is smooth.
  • Remove from heat and season with salt, white pepper, and a touch of nutmeg.
  • Beat one of the eggs and stir it, along with the prosciutto and parsley, into the potato mixture until all the ingredients are evenly distributed; cool to room temperature.
  • Using about 2 tablespoons of the potato mixture for each, form cylindrical croquettes about 2 inches long.
  • Refrigerate the croquettes, uncovered, until firm, about 20 minutes.
  • They can also be covered and refrigerated for up to 1 day before continuing.
  • Whisk the remaining two eggs well in a wide bowl.
  • Spread the breadcrumbs and flour out on separate plates or sheets of waxed paper.
  • Working with a few at a time, dredge the croquettes in flour to coat them lightly and tap off the excess.
  • Dip the floured croquette into the egg, turning well to coat all sides evenly.
  • Let the excess egg drip back into the bowl, then lay the croquettes in the bread crumbs; turn to coat all sides and ends well with the bread crumbs, pressing very gently with your hands until the crumbs adhere well to the croquettes.
  • Heat the vegetable oil in a heavy, medium skillet over medium heat to 350°.
  • When the oil reaches temperature, slip half the croquettes into the oil.
  • Fry carefully, turning them as necessary, until golden on all sides, about 4 minutes.
  • Adjust heat under the pan as the croquettes cook so they cook evenly.
  • Remove the croquettes with a slotted spoon and drain them on a paper-towel lined baking sheet.
  • Repeat with the remaining croquettes.
  • Fried croquettes can be kept warm on a baking sheet in a 200° oven for up to 20-30 minutes.




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2019-05-31  · Croquettes Place the potatoes in a large pot and fill it with cold water, enough to fully cover the potatoes. Add about 1 tsp of salt to the water and stir. Bring the potatoes to a boil over high heat, then reduce to a medium and cook for about 15 minutes or until the potatoes … ...
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Recipe From : eatthelove.com
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  2. Place the mashed potatoes, parsley and cheese in a large bowl and mix together. Place a rimmed baking sheet or large plate on the table.
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Recipe From : bbc.co.uk
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Recipe From : therecipe.website
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  2. Simmer the potatoes in lightly salted water for 15 minutes, or until tender. Drain and mash thoroughly, preferably with a ricer. Beat in the butter and 2 egg yolks then finally the cheese and season to taste.
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  2. If you use leftover mash, just add it to a large bowl and add the ham, cheeses, salt and pepper and spring onion chopped finely.
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Recipe From : goodhousekeeping.com
1998-03-24  · Cook the potatoes in boiling salted water until tender. Drain, then dry well and mash with the milk and butter; season generously. Stir in two eggs and the chopped herbs. Place the mixture in a... ...
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  2. Stir in two eggs and the chopped herbs. Place the mixture in a rectangular 16x25.5cm (61⁄2x10in) non-stick tin, cover carefully and chill for at least 4hr or overnight.
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