Croquetas De Patata Y Queso Potato And Cheese Croquettes Food

POTATO & CHEESE CROQUETTES

Steps:

• Heat oven to 375ºF.
• Cook potatoes in boiling water in large saucepan 20 min. or until tender; drain. Mash potatoes until smooth. Stir in all remaining ingredients except cracker crumbs and Parmesan.
• Shape into 30 (2-inch) oval croquettes, using about 1/4 cup potato mixture for each. Roll in combined cracker crumbs and Parmesan, turning to evenly coat each croquette. Place on baking sheet sprayed with cooking spray; spray tops and sides with cooking spray.
• Bake 30 to 35 min. or until golden brown.

CROQUETAS DE PATATA Y QUESO (POTATO AND CHEESE CROQUETTES)

Steps:

• Cook potatoes in boiling salted water until tender. Drain.
• Put potatoes back in pan and heat over low flame until completely dry, stirring to prevent scorching.
• Put potatoes in a food processor with the egg yolks, butter, salt and pepper. Pulse a few times.
• Add the nutmeg, sherry, parmesan, mustard and parsley. Pulse until the consistency of very thick mashed potatoes. If the mixture is too wet or runny, put mixture in a large bowl and incorporate a bit of flour, working in with your hands.
• Adjust seasoning, then form small cylinders (about 3 x 1 inches).
• Roll croquettes in seasoned flour to cover, shaking off excess.
• Dip in beaten egg mixture, then roll them in breadcrumbs. Set aside and repeat until all potato mixture is used up.
• Deep fry at 375 degrees until golden brown, drain and keep warm until served.
• NOTE: these can be prepared in advance thru step #7 and refrigerated in an airtight container. Bring to room temp before frying.

POTATO CHEESE CROQUETTES

Steps:

• Whisk 1 of the eggs in a medium bowl. Press the potatoes through a ricer into the bowl. Add the Parmesan, butter, chives, parsley, nutmeg, cayenne, salt, and black pepper, to taste. Mix gently with a rubber spatula until evenly combined. Using your hands, form the potato mixture into ovals a bit smaller than the size of an egg, and then flatten slightly. Press a cube of Gorgonzola into the center of the oval and pack the potato mixture around the cheese until it forms a smooth, egg-shaped ball. Continue until all the potato mixture is used up.
• Beat the remaining egg in a shallow plate. Put the breadcrumbs in another shallow dish and set it next to the egg. Roll a croquette in the egg until coated, then in the breadcrumbs, and place it on a clean plate. Repeat with the remaining croquettes. Refrigerate for at least an hour.
• Pour enough vegetable oil into a heavy-bottomed skillet to reach a depth of 1/4 inch. Heat the oil over medium heat, and fry the croquettes a few at a time, turning, until golden brown, about 4 minutes. Transfer to a paper towel-lined plate and salt to taste. Repeat with the remaining croquettes. Transfer to a serving platter and serve warm.
• Copyright 2001 Television Food Network, G.P. All rights reserved

CHEESE CROQUETTES

Steps:

• Mix all ingredients EXCEPT the 1 beaten egg and cracker crumbs.
• Shape into croquettes.
• Dip into crumbs, beaten egg, and crumbs again.
• Chill.
• Fry in deep fryer or deep pot with oil.
• Drain.