Potato Croquettes Recipes

POTATO CROQUETTES

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

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.

POTATO CROQUETTES

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.

BAKED POTATO CROQUETTES

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.

POTATO CROQUETTES

Steps:

• Generously cover potatoes with salted cold water (2 teaspoon for 4 quarts) in a large pot, then simmer until tender, about 15 minutes. Drain potatoes and chill in a large bowl until cool, about 45 minutes.
• Mash potatoes, then stir in cheeses, onion salt, parsley, 1/2 teaspoon pepper, and salt to taste. Stir in 1 egg.
• Form potato mixture into 24 oblong croquettes (about a scant 1/4 cup each). Lightly beat remaining 2 eggs in a shallow bowl and put bread crumbs in another shallow bowl. Dip 1 croquette into egg, letting excess drip off, then roll in bread crumbs to coat. Transfer to a parchment-paper-lined baking sheet. Repeat with remaining croquettes.
• Heat 1/2 inch oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Fry croquettes in batches, turning occasionally, until golden brown, 4 to 5 minutes per batch. Transfer to paper towels to drain. Serve immediately.

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.

POTATO CROQUETTES

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.

POTATO CROQUETTES (LIDIA BASTIANICH)

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.

POTATO AND SPINACH CROQUETTES

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.

POTATO CROQUETTES

Steps:

• Put the unpeeled potatoes in a saucepan with water to cover by an inch. Bring to a simmer, and cook until tender, about 20 to 35 minutes, depending on the size of the potatoes. Drain, and when cool enough to handle, peel, and pass the potatoes through a ricer into a large bowl.
• Heat the olive oil in a small skillet over medium heat, and toss in the diced prosciutto. Sauté the prosciutto until the fat is rendered and the prosciutto is slightly crisp, about 3 to 4 minutes. Remove from heat, and let the prosciutto cool, then add to the bowl with the potatoes. Beat one egg and add, plus the grated cheese, parsley, and 1 1/2 teaspoons salt.
• Using about 3 tablespoons per croquette, form the potato mixture into twenty-four 2-inch cylinders, and place on a baking sheet lined with parchment. Refrigerate the potato mixture until firm, about 1/2 hour.
• Whisk together the remaining eggs and the milk in a wide, shallow bowl. Spread the flour on a plate, and mix the bread crumbs and sesame seeds on another plate. Season each dish with salt. Working in batches, dredge the croquettes in flour to coat them lightly, and tap off the excess. Dip the croquettes into the eggs, turning well to coat evenly. Let the excess egg drip back into the bowl, then dredge the croquettes in bread crumbs. Turn to coat all sides well, pressing gently with your hands until the bread crumbs adhere. For easier frying, refrigerate 1/2 hour after breading.
• When you are ready to fry, heat 1/2 inch vegetable oil in a large skillet over medium heat; it is ready for frying when the end of a croquette sizzles. Fry the croquettes in batches, turning on all sides, until golden, about 2 to 3 minutes per batch. Drain on paper towels, seasoning with salt while still hot. Serve warm or at room temperature.

POTATO BEEF CROQUETTES

Steps:

• In a large bowl, beat 1 egg. Add the beef, potatoes, onion, salt and pepper; mix well. Shape into 12 balls. Beat remaining egg; dip balls into egg, then roll in the cracker crumbs. Shape each ball into a cone. , In a Dutch oven or deep-fat fryer, heat 2 in. of oil to 375°. Fry croquettes, four at a time, for 2 minutes or until golden brown, turning occasionally. Drain on paper towels.