Potato Croquette Recipes

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POTATO CROQUETTES



Potato Croquettes image

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

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

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 CROQUETTES



Potato Croquettes image

These Potato Croquettes are loaded with bacon, and stuffed with two kinds of cheese. Crispy on the outside, soft on the inside and sure to please anyone and everyone.

Provided by Joanna Cismaru

Categories     Appetizer     Snack

Time 1h10m

Number Of Ingredients 20

3 pound potatoes (cut into cubes (I used Russet potatoes))
8 tablespoon butter (unsalted)
½ teaspoon salt (or to taste)
¼ teaspoon pepper (or to taste)
2 tablespoon milk
1 large egg
6 slices bacon (chopped)
¼ cup parsley (fresh, chopped)
4 ounce cheddar cheese (cut in cubes)
4 ounce provolone cheese (cut in cubes)
1 cup all-purpose flour
3 large eggs (beaten)
1 cup breadcrumbs (I used Panko)
vegetable oil (for frying)
1 cup sour cream
2 slices bacon (chopped)
2 teaspoon smoked paprika
2 tablespoon parsley (fresh, chopped)
¼ teaspoon salt (or to taste)
¼ teaspoon pepper (or to taste)

Steps:

  • 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 are fork tender.
  • In the meantime fry the bacon until crispy. If making the dip, fry all the bacon (8 slices in total) together and reserve 1/4 of it for the dip.
  • Drain the potatoes and add them to a large bowl. Add the butter, salt, pepper, milk, egg and mash using a potato masher. Alternatively, you could do all this using a mixer. Stir in the bacon and parsley.
  • Prepare 3 shallow plates, one with the flour, one with the eggs beaten and one with the breadcrumbs. You can also season the eggs and flour with more salt and pepper. For a bit of a smokiness flavor you could add some smoked paprika to the flour.
  • Using a small ice cream scoop, scoop out enough mashed potatoes to roll it into a golf ball size portion. Flatten it in your hand and place a cheese cube in the center. I made my cheese cubes small because I wanted to use both the cheddar cheese and provolone cheese in each croquette. Wrap the mashed potato around the cheese and you can either form it in a ball or a cylinder shape. Place on a plate or cutting board and repeat with remaining ingredients.
  • Roll the croquettes first into the flour, then dip them in the beaten egg and finally roll them through the breadcrumbs, making sure they are completely covered. Place them on a plate or tray until ready to fry. You could also refrigerate them for about an hour, this will ensure that they will hold their shape, though I haven't had any problem with them falling apart.
  • Add vegetable oil to a pot so that it's at least a couple inches deep and heat it over medium high heat.
  • Fry these in batches and only fry about 4 or 5 at a time, it also depends on how big your pot is. You may need to roll them around to make sure they get golden all around. Place them on a towel-lined bowl to cool a little.
  • To make the dip, add all the dip ingredients into a small bowl and stir to combine.
  • Serve the croquettes warm with the dip.

Nutrition Facts : ServingSize 1 croquette, Calories 177 kcal, Carbohydrate 12 g, Protein 5 g, Fat 11 g, SaturatedFat 6 g, Cholesterol 47 mg, Sodium 201 mg, Fiber 1 g

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.

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



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.

POTATO CROQUETTES



Potato croquettes image

This is a lovely side dish for a roast or a casserole that's really easy but utterly moreish. Add a few dried herbs to the potato croquettes if you wish.

Provided by The Hairy Bikers

Categories     Side dishes

Yield Makes 15 croquettes

Number Of Ingredients 8

750g/1lb 10oz floury potatoes, cut into chunks
25g/1oz butter
2 egg yolks plus 2 whole eggs
50g/1¾oz strong hard cheese, such as cheddar, emmental or gruyere
50g/1¾oz plain flour
100g/3½oz panko breadcrumbs
olive oil, for drizzling
salt and freshly ground black pepper

Steps:

  • 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. Cover and leave until firm and cool enough to handle.
  • Shape the mixture into 14-16 croquettes, weighing around 50g/2oz each.
  • Put the flour, whole eggs and breadcrumbs into three separate shallow bowls and beat the eggs. Dip each croquette in the flour, pat off any excess, then coat in the egg before dipping in the breadcrumbs. Transfer to a baking tray, then leave to cool to room temperature.Preheat the oven to 200C/180 Fan/Gas 6.
  • Drizzle the croquettes with oil and bake for 20 minutes, or until golden-brown.

POTATO CROQUETTES



Potato Croquettes image

These potato croquettes are a classic side dish. The perfect combination of a crunchy outside and a soft inside! Bake in the oven or shallow fry in a skillet.

Provided by Fast Food Bistro

Categories     Side dish

Time 40m

Number Of Ingredients 7

500g floury potatoes cut into chunks
25g butter
1 egg
40g plain flour
70g panko breadcrumbs
olive oil, for drizzling
salt and freshly ground black pepper

Steps:

  • Peel and wash the potatoes in cold water. Put in a pot with salted water and bring to the boil. Turn down to a simmer and leave the potatoes for 15 minutes or until tender
  • Preheat the oven to 400℉ to toast the breadcrumbs. This will help brown the croquettes in the oven
  • Sprinkle the breadcrumbs on a baking tray and spray with cooking spray. Toast the breadcrumbs for 2-3 minutes
  • Take out of the oven and set aside to let the breadcrumbs cool
  • Drain and mash with a fork or a ricer. Beat in the butter first and add 1 egg yolk
  • Add cheese to your croquettes (if you use it). Season with salt and pepper to taste.
  • Leave to cool and then shape it into croquettes takes about 5 minutes
  • Shape the mixture into 10 croquettes. If you have time put them in the fridge for 15 minutes to firm up
  • Coat the croquettes. Put the flour, the egg white, and breadcrumbs into three separate bowls.
  • Beat the egg white lose. First, dip a croquette in the flour and pat off any excess. Then coat in the egg before dipping it in the breadcrumbs.
  • Transfer to a baking tray. Repeat for the remaining croquettes
  • Preheat the oven to 375℉. Drizzle the croquettes with oil and bake for 20 minutes or until golden brown
  • Turning the potato croquettes halfway through the baking time

Nutrition Facts : Calories 126 calories, Carbohydrate 19 grams carbohydrates, Cholesterol 24 milligrams cholesterol, Fat 4 grams fat, Fiber 2 grams fiber, Protein 3 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 109 milligrams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat

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 CHEESY POTATO CROQUETTES



Baked Cheesy Potato Croquettes image

Baked Cheesy Potato Croquettes - An easy bite-sized snack or side dish made from leftover mashed potato.

Provided by Nicky Corbishley

Categories     Sides     Snacks

Time 30m

Number Of Ingredients 9

2 cups (450g) leftover mashed potato (chilled (mashed potato with minimal cream/butter in is best - see pro tips in the recipe post))
10 x 1.5cm cubes strong cheddar
3/4 cup (90g) plain/all-purpose flour (you can use gluten free all-purpose if required)
1/4 tsp salt
1/4 tsp pepper
1 egg (lightly whisked)
2 cups (100g) panko breadcrumbs (or homemade breadcrumbs made from slightly stale bread - use grated gluten free bread if required)
1/2 tsp smoked paprika
1 tbsp vegetable oil

Steps:

  • Preheat the oven to 200c/400f and put a flat baking tray to one side.
  • Place the flour, salt and pepper in one bowl and mix together
  • Place the egg in a second bowl and lightly whisk.
  • Place the breadcrumbs in the third bowl. Sprinkle the smoked paprika onto the breadcrumbs and then drizzle on the oil. Mix together so the the oil absorbs into all of the breadcrumbs.
  • Take a heaped tablespoon of mashed potato and flatten it in your hand. Place a cube of cheese in the middle and wrap the mashed potato around it. Shape into a cylinder shape.
  • Dip the croquette into the flour, then into the egg and finally into the breadcrumbs, ensuring the croquette is completely covered. Place on the baking tray and repeat with the rest of the mashed potato.
  • Ensure there is a little space between each of the croquettes on the tray, then place in the oven for 12-15 minutes until the croquettes are golden. Don't overcook or the cheese will start to seep out and the croquettes will flatten out a little.
  • Take out of the oven and leave to cool for a few minutes before serving.

Nutrition Facts : Calories 183 kcal, Carbohydrate 24 g, Protein 6 g, Fat 6 g, SaturatedFat 4 g, Cholesterol 29 mg, Sodium 169 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

POTATO CROQUETTES (LIDIA BASTIANICH)



Potato Croquettes (Lidia Bastianich) image

Make and share this Potato Croquettes (Lidia Bastianich) 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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