Broccoli Potato Croquettes Recipes

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POTATO AND BROCCOLI CROQUETTES



Potato and Broccoli Croquettes image

Categories     Mixer     Egg     Potato     Vegetable     Side     Thanksgiving     Vegetarian     Parmesan     Broccoli     Fall     Winter     Pan-Fry     Bon Appétit     Sugar Conscious     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 16

Number Of Ingredients 8

2 cups small broccoli florets
1 1/2 pounds medium Yukon Gold potatoes, unpeeled
3 1/2 cups fresh breadcrumbs made from crustless French bread
3 large eggs, separated
1/2 cup freshly grated Parmesan cheese
1 teaspoon salt
1/2 teaspoon ground white pepper
6 tablespoons vegetable oil

Steps:

  • Cook broccoli in large pot of boiling salted water until tender, about 5 minutes. Using slotted spoon, transfer broccoli to bowl. Return water to boil. Add potatoes and cook until tender, about 35 minutes. Drain. Let potatoes stand until cool enough to handle. Peel. Place in large bowl and mash. Finely chop broccoli. Mix broccoli, 1 cup breadcrumbs, egg yolks, Parmesan, salt, and white pepper into potatoes. Using electric mixer, beat egg whites in medium bowl until soft peaks form. Gently fold whites into potato mixture. Form mixture into sixteen 2-inch-diameter, 3/4-inch-thick patties. Coat with breadcrumbs; place on baking sheet.
  • Heat 3 tablespoons oil in large skillet over medium heat. Add half of croquettes and cook until golden, about 4 minutes per side. Transfer to baking sheet. Repeat. (Can be made 8 hours ahead. Chill until cold, then cover and keep chilled. Uncover and reheat in 400°F oven 10 minutes.)

POTATO CROQUETTES



Potato Croquettes image

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

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.

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