Potato Croquettes With Chipotle Aioli Recipes

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POTATO CHEESE CROQUETTES WITH A CHIPOTLE SAUCE



Potato Cheese Croquettes With a Chipotle Sauce image

These crisp little balls have a creamy filling of potatoes, cheeses, fresh parsley, shallots. Along with a slightly spicy chipotle dipping sauce. A wonderful way to use left over mashed potatoes. Or an excuse to make extra mashed potatoes.

Provided by Rita1652

Categories     Potato

Time 25m

Yield 20 Croquettes, 8-10 serving(s)

Number Of Ingredients 23

1 lb cool leftover mashed potatoes
1 egg, beaten
3 ounces sharp cheddar cheese, grated
1 small shallot, minced very fine equaling 1 tablespoon
1/3 cup chopped fresh parsley
1/3 cup grated parmesan cheese
1 dash dried chipotle chile
1 teaspoon salt
1 teaspoon Worcestershire sauce
2 large eggs
1/8 cup milk
1/4 cup flour, seasoned with
salt, and
pepper, and
dried chipotle powder
1 cup seasoned bread crumbs
Crisco cooking oil, for frying to fill pan by 3 inches
1/2 cup mayonnaise
2 chipotle chiles in adobo, diced (remove seeds if you want less heat)
1/8 cup ketchup
salt and pepper
1/2 lime juice
1 garlic clove, mince fine

Steps:

  • Combine the first 9 ingredients and blend thoroughly.
  • Form into 20 golf size croquettes.
  • Place seasoned flour in one bowl.
  • Beat eggs with milk and place second bowl.
  • Place bread crumbs in third bowl.
  • Dip each croquette in the flour then egg and then roll in the crumbs.
  • Fry in deep fat until golden brown.
  • While frying stir together dipping sauce ingredients and place in serving bowl.
  • Drain on paper towels and serve while very hot with chipotle sauce.
  • Garnish with fresh parsley.

Nutrition Facts : Calories 273.4, Fat 12.8, SaturatedFat 4.8, Cholesterol 90.2, Sodium 1039.1, Carbohydrate 29.2, Fiber 1.8, Sugar 3.8, Protein 10.7

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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