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
YAM CROQUETTES
Make and share this Yam Croquettes recipe from Food.com.
Provided by Boo Chef in West Te
Categories Cajun
Time 35m
Yield 6 , 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Cook and mash sweet potatoes.
- Add sugar, egg yolks, butter, onion juice, salt, pepper and paprika and mix well.
- Chill, then shape.
- Roll in egg whites, then in cracker crumbs.
- Fry in deep, hot oil for 3 to 5 minutes or until golden brown.
Nutrition Facts : Calories 491.4, Fat 21.5, SaturatedFat 6.4, Cholesterol 109.7, Sodium 600.8, Carbohydrate 65.8, Fiber 4.8, Sugar 12.9, Protein 9.1
SWEET POTATO CROQUETTES
Provided by Billie Tumblin
Categories Dessert Fry Steam Sweet Potato/Yam Fall Bon Appétit Tennessee Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 16
Number Of Ingredients 9
Steps:
- Steam yams until tender, about 15 minutes. Place in large bowl. Add sugar and vanilla and mash well. Mix in yolk and cornflake crumbs.
- Line baking sheet with foil. Place flour in medium bowl. With floured hands, shape
- 1 round tablespoonful of yam mixture into 1 1/2-round; roll in flour to coat completely. Place on prepared baking sheet. Repeat with remaining yam mixture. (Can be made 2 hours ahead. Let stand at room temperature.)
- Pour vegetable oil into medium saucepan to depth of 1 1/2 inches. Heat oil to 350°F. Fry croquettes in batches until golden brown, about 5 minutes. Using slotted spoon, transfer croquettes to paper towels and drain.
- Arrange croquettes on platter. Dust with powdered sugar. Serve with honey.
SPICY SWEET POTATO AND CHEDDAR CROQUETTES
Sweet potatoes and cheese are flavored with cumin, smoked paprika, black pepper and cayenne for warmth, smokiness and a little bit of a kick. Once these croquettes are breaded and deep fried, a crisp crust delicately encapsulates the soft and gooey mixture within. They are very straightforward to prepare, but the process makes them a labor of love, perfect for entertaining or simply showing off your kitchen prowess.
Provided by Aaron Hutcherson
Categories snack, finger foods, vegetables, appetizer
Time 2h
Yield About 30 croquettes
Number Of Ingredients 13
Steps:
- Put the sweet potatoes and 1 teaspoon salt in a pot and cover with an inch or two of water. Bring to a boil, reduce to a simmer and cook until tender, 10 to 12 minutes. Drain the potatoes, transfer to a bowl, mash with a fork, and let cool for at least 30 minutes. (You can also do this step ahead and let the mashed sweet potatoes cool in the refrigerator overnight.)
- Add the cheese, flour, cumin, paprika, black pepper and cayenne to the mashed sweet potatoes and mix until evenly combined. Use a medium cookie scoop (a scant 2 tablespoons) to portion the mixture onto a baking sheet lined with parchment. Freeze until solid, at least 1 hour.
- Prepare to bread the croquettes: Set up a standard breading procedure in three bowls - flour, egg-and-oil mixture and bread crumbs.
- Dip each piece in the flour, shaking off any excess, in the egg mixture (turning it a few times to make sure it is completely coated), then in the bread crumbs. Set each breaded croquette on the baking sheet. Refreeze the finished, breaded croquettes until firm. (These can live in your freezer for months.)
- Add enough neutral oil to a deep-sided pot or pan to reach a depth of 1 1/2 to 2 inches, and heat over medium until shimmering, or when a thermometer reads between 325 and 350 degrees. Working in batches, fry the frozen croquettes, stirring occasionally, until nicely browned all over and piping hot in the center, about 5 minutes. (When frying, it's important to moderate the heat to keep as steady a temperature as possible. Adding frozen products to hot oil brings the temperature down, as does crowding.)
- Using a slotted spoon, remove cooked croquettes to a baking rack and immediately sprinkle with a little salt before serving.
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