Potato Croquettes Deep Fried Food

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 (CRISPY DEEP FRIED MASHED POTATOES!)

Steps:

• Mix the mashed potatoes, egg, parsley, salt and pepper until well combined.
• Place the flour, beaten egg and breadcrumbs in three separate trays or bowls.
• Take a handful of potato mixture, shaping into a log shape or ball, and dip into flour, then egg and then breadcrumbs; repeat (yes, do it twice, it's worth it!) I love these stainless steel trays for dipping.
• Place on a plate or tray (dusted with cornmeal or breadcrumbs) and refrigerate for about an hour.
• When ready to cook/eat, heat some grape seed or peanut oil in a small pot, over medium high heat, so that the croquettes may be deep fried.
• Fry two or three at a time, depending on how many fit, carefully turning (with tongs) once, until evenly browned. Remove, and place on towel-lined plate to cool a little.
• Continue with the rest of the potato mixture until it is all finished. You can keep the first ones hot in the oven, until the rest are done. Serve hot, on their own with HP Sauce, or as a side.

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:

• 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.

KOROKKE (POTATO & MEAT CROQUETTE)

Steps:

• Gather all the ingredients.

FRIED MASHED POTATO CROQUETTES

Steps:

• Place bread in the bowl of a food processor. Process until crumbs form, about 10 seconds. Transfer crumbs to a medium bowl; set aside. Line one baking sheet with parchment, and another one with a double thickness of paper towels; set both aside.
• In a small bowl, combine potatoes, herbs, egg, and flour using a fork or spoon. Season with salt and pepper. Using a spoon, scoop mixture into an egg-shaped piece. Using a second spoon, push shape into the bowl of bread crumbs. Roll to coat, and transfer to parchment-lined baking sheet. Repeat with remaining potato mixture.
• Place oil in a small deep saucepan. Heat over medium heat until a frying thermometer registers 350 degrees. Using slotted spoon, place five croquettes in oil. Cook until golden and puffed, turning once, 4 to 5 minutes. Using slotted spoon, transfer to paper-towel-lined baking sheet. Repeat with remaining croquettes. Serve immediately.

DEEP-FRIED POTATO CROQUETTES

Steps:

• Place potatoes in a large saucepan and add enough cold water to cover the potatoes by at least 1-1/2 inches. Add 1 tablespoon salt. Bring to boil, cover partially, and cook over medium heat until tender, about 20 minutes. Drain the potatoes and return them to the saucepan. Dry the potatoes by shaking the pan over low heat for a few seconds until all visible moisture is gone.
• Press the potatoes through a food mill or potato ricer into a mixing bowl. Add the butter, egg yolks, and 1 tablespoon of flour. Mix well with a wooden spoon. Season generously with salt, white pepper and nutmeg. The mixture must be fairly dry or the croquettes will burst during frying.
• Spread the potato mixture evenly on a nonstick baking sheet and shape into a 10 x 5-inch rectangle that is no more than 1 inch high. Cover with plastic wrap and refrigerate until the mixture is quite firm, at least 1 hour.
• Prepare three bowls: In one, beat the egg whites until they are well mixed. Place the remaining 1 cup flour in the another bowl, and the bread crumbs in the third. Arrange in order: flour, egg whites, bread crumbs.
• Cut the potato mixture into small rectangles approximately 1 inch wide and 2 inches long. Use fingers and hands to shape them into cylinders. Dip each croquette, one at a time, first into the flour, shaking off the excess, then into the egg whites, and finally into the bread crumbs. Arranged the shaped and dipped croquettes on another baking sheet. At this point the croquettes can be refrigerated, covered, for several hours or overnight. In fact, they will be better if allowed to rest int he refrigerator until the following day. (They can also be wrapped in plastic and frozen for up to 2 months.).
• Heat the oil in a deep fryer to 380°F Add the croquettes in batches and fry until golden brown on all sides, 3 to 4 minutes. Drain on paper towels and serve. The finished croquettes can be kept warm in a preheated 300°F oven for up to 20 minutes, but it is best to serve them as soon as possible.

POTATO CROQUETTES DEEP FRIED

Steps:

• Peel potatoes, cut into chunks and add to a medium size saucepan.
• Cover with water and bring to boil.
• Reduce heat to simmer, cover and cook for about 15 minutes or until potatoes are tender.
• Drain well, mash and let cool slightly.
• Transfer mashed potatoes to a mixing bowl and add nutmeg, Kosher salt, coarse black pepper and mix well to combine.
• Using about 2 large tablespoons of potato mixture for each croquette, roll into a 2 inch by 3/4 inch thick log and place on a tray.
• Cover with plastic wrap and refrigerate for 30 minutes or longer to firm up the rolls.
• In a mixing bowl, add flour, salt and pepper and mix well to blend.
• In a separate bowl, add bread crumbs, panko crumbs, garlic powder and mix well.
• In another bowl, whisk eggs with milk until fluffy.
• Roll each log in the flour mixture.
• Then dip the floured logs in the egg mixture.
• Roll the logs in the bread crumb mixture.
• Dip logs again in the egg mixture then roll again in the bread mixture so that each log is double crusted.
• In a medium size frying pan, heat oil on medium-high heat to about 350°F.
• Fry croquettes in batches of 6 for about 3 minutes or until golden brown, turning several times during cooking.
• Using tongs, remove croquettes onto paper towels to drain.
• Serve with sour cream or yogurt and a sprinkling of finely chopped green onions.
• NOTE: For those who prefer a spicier taste, add some cumin and curry powder of your choice.
• If you find that freshly ground nutmeg is too strong for you, leave it out of the recipe.