Achiote Potato Croquettes Recipes

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POTATO CROQUETTE



Potato Croquette image

Provided by Food Network

Categories     appetizer

Time 1h40m

Yield 4 servings

Number Of Ingredients 8

1 1/2 pounds potatoes, peeled
1/2 cup freshly grated Parmigiano Reggiano cheese
1/2 cup finely chopped fresh parsley
Salt and freshly ground black pepper
2 eggs
1 mozzarella ball, cut into thin strips
1 cup dried bread crumbs
Extra-virgin olive oil, for frying

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.

BAKED POTATO CROQUETTES



Baked Potato Croquettes image

Provided by Robert Irvine : Food Network

Categories     appetizer

Time 1h45m

Yield 1 serving

Number Of Ingredients 12

1 extra-large potato
2 ounces unsalted butter, softened
1/3 cup chopped bacon, diced and rendered
2 tablespoons sour cream
2 tablespoons whole milk
1 green onion, sliced thin
Salt and freshly ground black pepper
4 cubes Cheddar or Jack cheese (about 2 ounces)
1 egg, whisked
1 tablespoon whole milk
1/2 cup all-purpose flour
2 quarts canola oil

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.

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