Potato Croquettes Lidia Bastianich Food

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, 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 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.

OLIVE OIL MASHED POTATOES (LIDIA BASTIANICH)

Steps:

• Pour enough water over the potatoes in a large pot to cover them by three fingers.
• Season the water with salt; bring to a boil.
• Cook until the potatoes are tender but still hold their shape, 15-30 minutes, depending on the size and shape of the potatoes.
• Drain potatoes and let stand until cool enough to handle.
• Peel potatoes and pass them through a ricer or food mill fitted with the fine disk.
• Gently stir in the olive oil and season them to taste with salt and pepper; serve hot.
• *Garlic Mashed Potatoes: heat the olive oil in a small skillet over med-low heat; slice three peeled garlic cloves, scatter them over the oil and cook, shaking the pan, until light brown, about 2 minutes.
• Remove pan from heat and cool to room temperature before adding to the riced potatoes.
• *Anchovy Mashed Potatoes: heat 2 tablespoons of the olive oil in a small skillet over med-low heat; add 2 anchovy fillets and cook, breaking them up, until they are dissolved.
• Remove from heat, pour in the remaining 2 tablespoons olive oil and cool to room temperature; beat the anchovy oil into the mashed potatoes.

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.