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 CROQUETAS WITH SAFFRON ALIOLI
Categories Herb Potato Fry Cocktail Party Vegetarian Gourmet
Yield Makes 24 to 28 hors d'oeuvres
Number Of Ingredients 14
Steps:
- Peel potatoes and cut into 1-inch pieces. Cover with salted cold water by 1 inch in a 2-quart saucepan, then boil until tender, about 8 minutes. Drain in a colander. Force potatoes through ricer into a medium bowl and cool.
- Lightly beat 1 egg in a small bowl with a fork. Add to cooled potatoes along with herbs, butter, salt, and pepper and stir just until combined.
- Spoon tablespoons of potato mixture onto a tray, then lightly roll each into a ball between palms of your hands and return to tray.
- Lightly beat remaining 2 eggs in a small bowl and set aside. Spread flour in a shallow bowl, then spread bread crumbs in another shallow bowl.
- Working in 4 batches (of 6 or 7), roll balls in flour to coat, gently shaking off excess flour. Dip balls in egg, turning to coat and letting excess drip off, then roll in bread crumbs and return to tray. Chill, covered, 30 minutes.
- Preheat oven to 200°F.
- Heat 1 1/2 inches oil in a 3-quart pot until it registers 360°F on thermometer. Working in 4 batches, fry croquetas, turning if necessary, until browned, about 1 1/2 minutes per batch. Transfer with a slotted spoon to paper towels to drain, then transfer to a baking pan and keep warm in oven while frying remaining croquetas. (Return oil to 360°F between batches.)
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 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.
ACHIOTE-POTATO CROQUETTES
Provided by Marcela Valladolid
Time 1h5m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- For the croquettes: Put the potatoes in a heavy medium pot and cover with cold water. Stir in the salt and bring to a boil over high heat. Reduce the heat to medium and simmer until very tender, about 30 minutes.
- While the potatoes simmer, heat 1 tablespoon of olive oil in heavy large skillet over medium heat. Add the onions and cook until softened, about 4 minutes. Add the garlic and cook until fragrant, about 2 minutes. Add the achiote paste or smoked paprika, if using, mix well until combined, and remove from the heat. Set aside.
- Drain the potatoes, cool until able to handle, and peel. Mash them in a large bowl with a fork or potato masher. Add the mozzarella cheese and onion mixture and stir to combine. Season with salt and pepper, to taste. Divide the mixture into 8 balls and flatten them into 3-inch patties.
- Heat 2 tablespoons olive oil in a 12-inch nonstick skillet over medium-heat until hot. Fry the croquettes in 2 batches, turning over once, until a crust forms. Drain on paper towels. Carefully transfer the croquettes to a platter. Top with the arugula and drizzle with the remaining 1 tablespoon olive oil. Squeeze lime juice on top and sprinkle with salt and pepper.
POTATO AND SPINACH CROQUETTES
Yummy fried croquettes are made with potatoes, spinach and Parmesan cheese.
Provided by Tonmere
Categories Appetizers and Snacks Pastries
Time 50m
Yield 7
Number Of Ingredients 11
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.
Nutrition Facts : Calories 289.4 calories, Carbohydrate 33.8 g, Cholesterol 118.9 mg, Fat 12.7 g, Fiber 2.8 g, Protein 10.2 g, SaturatedFat 4.1 g, Sodium 264.4 mg, Sugar 2.1 g
POTATO CROQUETTES WITH PARMESAN
Croquettes are delicious with steak and Recipe#292323 and strawberries dipped in chocolate. They should be shaped into patties and refrigerated ahead of time. The timing here does not include the chilling time. I have changed the directions about refrigerating the patties ahead and the number of patties after looking at the kind reviews. I do love this recipe and hope you do too.:)
Provided by WiGal
Categories Vegetable
Time 18m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Combine potato, onion, egg, cheese, and parsley in medium bowl; blend thoroughly.
- Shape into 8 patties. At this point, you should refrigerate them.
- Spread bread crumbs onto waxed paper. Dip croquettes in crumbs, turning to coat evenly; set aside.
- Heat vegetable oil in large skillet on moderate heat. Place croquettes in hot oil; cook about 4 minutes, or until brown on each side. Serve hot.
POTATO CROQUETTES WITH YELLOW-PEPPER REMOULADE
Mashed potatoes and caramelized onions form the base of these croquettes, which are rolled in breadcrumbs and fried until crisp and golden brown for a delicious appetizer.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Number Of Ingredients 10
Steps:
- Put potatoes into a saucepan, and add enough cold water to cover. Bring to a boil, and add 1 tablespoon salt. Reduce heat, and simmer until tender, about 30 minutes. Drain, and let cool slightly. While potatoes are warm, peel and pass through a ricer or a food mill.
- Heat olive oil in a skillet over medium heat. Add onion, and cook until golden, about 15 minutes. Add onion to potatoes. Stir in 2 eggs, salt, and pepper. Let cool.
- Put flour, remaining 2 eggs, and panko into 3 separate dishes. Lightly beat eggs. For each croquette, scoop out 2 tablespoons potato mixture, then shape into an oval. Dredge in flour, coat with egg, then roll in panko. Place on a rimmed baking sheet. Repeat with remaining potato mixture. Cover, and refrigerate for at least 6 hours (or overnight).
- In a large cast-iron skillet or a medium saucepan, heat vegetable oil to 350 degrees. Fry croquettes in batches (do not overcrowd skillet) until golden brown, about 4 minutes. Turn croquettes occasionally as they cook to brown evenly on all sides. Drain on paper towels. Season with salt. Serve with remoulade.
POTATO CROQUETAS WITH SAFFRON AIOLI (SPAIN)
POSTED FOR ZAAR WORLD TOUR 5. Popular throughout Spain, tapas are appetizers. They can also form an entire meal and range from simple items such as olives and cheese to more elaborate preparations like garlic shrimp and little meatballs. Although it's not necessary to dine out when craving these bite-sized eats. Just gather some friends, and serve some of Spain's tastiest treats. Use tea saucers as plates, and encourage your guests to use toothpicks or their fingers when eating (as is the tradition in Spain). The saffron aioli here provides just the right taste, and a contrasting texture to the crispness of the croquetas. Feel free to play with the potato mixture...if so inclined, stuff some of the croquetas with cooked red pepper and onion. Serve these tasty potato croquetas with any combination of olives, nuts, cheese and fruits you desire. They are popular, so make extra. From Gourmet Magazine.
Provided by UmmBinat
Categories Lunch/Snacks
Time 1h10m
Yield 24 Croquetas, 6 serving(s)
Number Of Ingredients 21
Steps:
- Prepare Croquetas:.
- Peel potatoes and cut into 1-inch pieces. Cover with salted cold water by 1 inch in a 2-quart saucepan, then boil until tender, about 8 minutes.
- Drain in a colander. Mash or force potatoes through a ricer into a medium bowl and cool.
- Lightly beat 1 egg in a small bowl with a fork.
- Add to cooled potatoes along with herbs, butter, salt, and pepper and stir until just combined.
- Spoon tablespoons of potato mixture onto a tray, then lightly roll each into a ball between palms of your hands and return to tray.
- Lightly beat remaining 2 eggs in a small bowl and set aside.
- Spread flour in a shallow bowl, then spread bread crumbs in another shallow bowl.
- Working in batches, roll balls in flour to coat, gently shaking off excess.
- Dip balls in egg, turning to coat and letting excess drip off, then roll in bread crumbs and return to tray. Chill, covered, for 30 minutes.
- Preheat oven to 200°F.
- Heat 1 1/2 inches oil in a pot.
- Working in batches, fry croquetas, turning if necessary, until browned, about 1 1/2 minutes per batch.
- Transfer with a slotted spoon to paper towels to drain, then transfer to a baking pan and keep warm in the oven while frying remaining croquetas.
- **Croquetas can be fried up to 3 hours ahead and kept at room temperature. Reheat in a preheated 400°F oven for 8 minutes.
- Prepare Saffron Aioli:.
- Put saffron threads in a small cup, then add hot water and let stand 5 minutes.
- Purée saffron mixture with remaining ingredients in a mini food processor or a blender until smooth.
- **Aioli can be made 2 days ahead and chilled, covered. Bring to room temperature before serving (this will take about 1 hour).
POTATO CROQUETTES
Make Potato Croquettes to serve at dinnertime or for Passover in under an hour! This recipe for yummy, cheesy Potato Croquettes is perfect for beginners.
Provided by My Food and Family
Categories Side Dish Recipes
Time 45m
Yield Makes 8 servings, 2 croquettes each.
Number Of Ingredients 7
Steps:
- Place potatoes in 3-qt. saucepan; add enough water to cover. Bring to boil. Reduce heat to medium; simmer 20 to 25 min. or until potatoes are tender. Drain potatoes; return to saucepan. Add cream cheese; mash with hand masher or beat with electric mixer on medium speed until smooth. Cool. Add egg yolks; mix well.
- Beat egg whites in shallow dish or pie plate until frothy; set aside. Place matzo meal in separate shallow dish or pie plate. With hands lightly sprayed with cooking spray, shape potato mixture into 16 ovals, using 1/4 cup of the potato mixture for each oval (croquette). Dip in egg whites, then in matzo meal, turning over to evenly coat both sides of each croquette with the matzo meal.
- Heat oil in large skillet on medium-high heat. Add croquettes; cook 3 to 4 min. on each side or until golden brown on both sides. Drain on paper towels. Serve warm.
Nutrition Facts : Calories 280, Fat 15 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 105 mg, Sodium 440 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 6 g
More about "potatocroquetaswithsaffronaiolispain recipes"
POTATO CROQUETTES RECIPE | ITALIAN RECIPES | UNCUT RECIPES
From uncutrecipes.com
POTATO CROQUETTES - JO COOKS
From jocooks.com
ITALIAN POTATO CROQUETTES RECIPE | CDKITCHEN.COM
From cdkitchen.com
60+ EASY POTATO RECIPES - PREPPED IN 15 MIN OR LESS
From tasteofhome.com
SICILIAN POTATO CROQUETTES | THE STAR
From thestar.com
10 BEST BAKED POTATO CROQUETTES RECIPES | YUMMLY
From yummly.com
CROCCHETTE DI PATATE (POTATO CROQUETTES) - MEMORIE DI …
From memoriediangelina.com
POTATO CROQUETTES (CROCHETTE DI PATATE) RECIPE | ITALIAN …
From sbs.com.au
POTATO CROQUETTES RECIPE - COOKING WITH NONNA
From cookingwithnonna.com
VEGAN SPANISH CROQUETAS - POTATO CROQUETTES
From gourmandelle.com
BEST HOMEMADE ITALIAN POTATO CROQUETTES - SHE LOVES …
From shelovesbiscotti.com
Ratings 15Calories 65 per servingCategory Appetizer
POTATO CROQUETTES RECIPE | TASTE OF FRANCE
From tasteoffrancemag.com
DRINKS DND 5E RECIPES
From recipesforweb.com
HOW TO COOK THE BEST POTATO CROQUETTES - EAT LIKE PINOY
From eatlikepinoy.com
HOW TO MAKE SALTY, CRISPY SKINNED OVEN BAKED POTATOES
From thekitchenmagpie.com
POTATO CROQUETTES RECIPE - SPANISH SABORES
From spanishsabores.com
POTATO-AND-MOZZARELLA CROQUETTES RECIPE | FOOD & WINE
From foodandwine.com
POTATO CROQUETTES IS A FAST FOOD BY MY ITALIAN RECIPES
From myitalian.recipes
POTATO CROQUETTES | POTATO CROQUETTE RECIPE | EAT THE LOVE
From eatthelove.com
ITALIAN OVEN ROASTED POTATOES - SHE LOVES BISCOTTI
From shelovesbiscotti.com
BEST ROASTED GREEK POTATOES | THE MEDITERRANEAN DISH
From themediterraneandish.com
ITALIAN POTATO CROQUETTES: THE ORIGINAL RECIPE - COOKIST.COM
From cookist.com
AUTHENTIC CROQUETAS RECIPE | EASY SPANISH TAPAS
From thehappyfoodie.co.uk
POTATO CROQUETTES (CRISPY DEEP FRIED MASHED POTATOES!)
From christinascucina.com
POTATO CROQUETTES ( CROCCHETTE DI PATATE) - CHEFJAR
From chefjar.com
POTATO CROQUETTES WITH SRIRACHA MAYO | THE ENDLESS MEAL
From theendlessmeal.com
POTATO CROQUETTES - IMMACULATE BITES
From africanbites.com
HOMEMADE POTATO CROQUETTES - ITALIAN NOTES
From italiannotes.com
POTATO CROQUETTES - FIFTEEN SPATULAS
From fifteenspatulas.com
BAKED POTATO CROQUETTES WITH CHEESE - NICKY'S KITCHEN SANCTUARY
From kitchensanctuary.com
10 BEST POTATO CROQUETTES SAUCE RECIPES | YUMMLY
From yummly.com
FUNERAL POTATOES (CHEESY POTATO CASSEROLE) - THE CHUNKY CHEF
From thechunkychef.com
SCIPY SIGNAL CONVOLUTION RECIPES
From recipesforweb.com
BEST ITALIAN POTATO CROQUETTES WITH CHEESE - GO HEALTHY EVER AFTER
From gohealthyeverafter.com
POTATO CROQUETTES RECIPE - LA CUCINA ITALIANA
From lacucinaitaliana.com
WWW.FOODNETWORK.CA
MEXICAN POTATO CROQUETTES RECIPE
From mexicanfoodjournal.com
MASHED POTATO CROQUETTES - AUTHENTIC ITALIAN RECIPES
From anitalianinmykitchen.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love