Potato Croquette Food

EASY POTATO CROQUETTES

Steps:

• In a large mixing bowl, combine the mashed potatoes, nutmeg and salt and pepper. Roll the mixture into 2 x ¾ -inch logs, about ¼ cup of mixture. Place logs onto a tray and cover. Refrigerate for 15 minutes to firm up the mixture.
• Set up breading station: Place the breadcrumbs in a medium bowl. Place the seasoned flour in a medium bowl. In another medium bowl, whisk together eggs and milk.
• Dip the potato logs into the flour mixture to coat. Dip the floured logs into the egg mixture and then the breadcrumbs. Dip again in the egg mixture and then breadcrumbs so that each croquette is double crusted. Repeat with remaining potato logs.
• Heat vegetable oil in a medium skillet or sauté pan over medium-high heat. Fry croquettes in batches, cooking about 6 in the pan at a time. Cook until golden brown, about 4 minutes. Transfer to paper towel to drain. Makes 24 croquettes.

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:

• 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 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.

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:

• 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

Steps:

• Heat 3 tablespoons oil in heavy large skillet over medium heat. Add onions; sauté until golden, about 15 minutes.
• Meanwhile, cook potatoes in large pot of boiling salted water until tender, about 45 minutes. Drain. Peel hot potatoes; place in bowl. Mash potatoes well. Cool to lukewarm. Mix in parsley, eggs, salt, pepper and onions. Cool completely.
• Place flour in dish. Using 1/4 cup potato mixture for each croquette, shape into 1/2-inch-thick patties. Lightly coat each with flour. Place on baking sheet. (Can be made 8 hours ahead. Cover; chill.)
• Preheat oven to 300°F. Pour additional oil into large skillet to depth of 1/4 inch; heat over medium-high heat. Fry croquettes in batches until golden, about 4 minutes per side. Keep warm in oven.

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 CROQUETTES

Steps:

• Place potatoes in 3-qt. saucepan; add enough water to cover. Bring to boil. Reduce heat to medium; simmer 20 to 25 min. or until potatoes are tender. Drain potatoes; return to saucepan. Add cream cheese; mash with hand masher or beat with electric mixer on medium speed until smooth. Cool. Add egg yolks; mix well.
• Beat egg whites in shallow dish or pie plate until frothy; set aside. Place matzo meal in separate shallow dish or pie plate. With hands lightly sprayed with cooking spray, shape potato mixture into 16 ovals, using 1/4 cup of the potato mixture for each oval (croquette). Dip in egg whites, then in matzo meal, turning over to evenly coat both sides of each croquette with the matzo meal.
• Heat oil in large skillet on medium-high heat. Add croquettes; cook 3 to 4 min. on each side or until golden brown on both sides. Drain on paper towels. Serve warm.

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.