Spicy Potato Croquettes Food

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.

SPICY SWEET POTATO AND CHEDDAR CROQUETTES

Steps:

• Put the sweet potatoes and 1 teaspoon salt in a pot and cover with an inch or two of water. Bring to a boil, reduce to a simmer and cook until tender, 10 to 12 minutes. Drain the potatoes, transfer to a bowl, mash with a fork, and let cool for at least 30 minutes. (You can also do this step ahead and let the mashed sweet potatoes cool in the refrigerator overnight.)
• Add the cheese, flour, cumin, paprika, black pepper and cayenne to the mashed sweet potatoes and mix until evenly combined. Use a medium cookie scoop (a scant 2 tablespoons) to portion the mixture onto a baking sheet lined with parchment. Freeze until solid, at least 1 hour.
• Prepare to bread the croquettes: Set up a standard breading procedure in three bowls - flour, egg-and-oil mixture and bread crumbs.
• Dip each piece in the flour, shaking off any excess, in the egg mixture (turning it a few times to make sure it is completely coated), then in the bread crumbs. Set each breaded croquette on the baking sheet. Refreeze the finished, breaded croquettes until firm. (These can live in your freezer for months.)
• Add enough neutral oil to a deep-sided pot or pan to reach a depth of 1 1/2 to 2 inches, and heat over medium until shimmering, or when a thermometer reads between 325 and 350 degrees. Working in batches, fry the frozen croquettes, stirring occasionally, until nicely browned all over and piping hot in the center, about 5 minutes. (When frying, it's important to moderate the heat to keep as steady a temperature as possible. Adding frozen products to hot oil brings the temperature down, as does crowding.)
• Using a slotted spoon, remove cooked croquettes to a baking rack and immediately sprinkle with a little salt before serving.

POTATO CHEESE CROQUETTES WITH A CHIPOTLE SAUCE

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.

SPICY IDAHO POTATO AND CHICKEN CROQUETTES

Steps:

• MAKE YUCCA & POTATOES:.
• Place yucca in large pan with water to cover and 1 1/2 teaspoons salt.
• Bring to boil; cook until tender but not mushy, 45 to 50 minutes.
• Drain well; cool.
• Remove center vein and any uncooked yucca.
• In separate pan, cover potatoes with water and add 1 1/2 teaspoons salt.
• Boil until tender; drain well; reserve.
• In small dish, make seasoning mixture by combining remaining 2 teaspoons salt, paprika, black pepper, onion powder, cayenne pepper, oregano, thyme and garlic powder.
• In separate bowl, mix 2 teaspoons seasoning mix with 3/4 cup flour.
• SPICY CHICKEN STUFFING & RED PEPPER SAUCE:.
• Heat butter in medium sauté pan over medium-high heat; sauté onion and jalapenos until soft, about 3 minutes.
• Add garlic, cumin, thyme, oregano, chili powder and salt; cook 1 minute.
• Add chicken to pan along with sugar and vinegar; cook until chicken is no longer pink, 3 to 4 minutes.
• Add tomato paste; cook 1 minute to incorporate.
• Transfer to small bowl; cool.
• ROASTED RED PEPPER SAUCE: (Make this first).
• Over an open flame, char red pepper until blackened.
• Place in bowl; cover with plastic wrap.
• When cool, remove skin and seeds; puree in food processor; reserve.
• In pan on medium heat. saute shallots, garlic and bay leaf in oil, 1-2 minutes.
• Add 1/2 of red pepper puree; cook 2-3 minutes,.
• Add wine and lime juice; cook until reduced by half, 2 minutes.
• Add cream, reduce to half, 1-2 minutes longer.
• Decrease heat to low and slowly add pats of butter to sauce pot, stirring or whisking, until melted.
• Strain sauce into container.
• Add white pepper and remaining red-pepper puree.
• MAKE THE CROQUETTES:
• Place potato, yucca, butter, remaining seasoning mix and remaining 2 tablespoons flour in food processor.
• Blend to dough consistency, about 1 minute.
• Using a tablespoon, portion out 20 mounds of potato mixture onto a cutting board.
• Coat hands with seasoned flour; roll each portion of potato mixture into a ball.
• Make indentation in each ball; fill with 1/2 teaspoon of Spicy Chicken Stuffing and 1/2 teaspoon shredded cheese.
• Gently fold potato mixture around stuffing; roll each ball into a cylinder about 2 inches long and 3/4 inch wide.
• In small bowl, beat eggs with 1 tablespoon water.
• Place breadcrumbs in another bowl.
• Dip each croquette in remaining seasoned flour, then egg wash, and then breadcrumbs.
• Place on paper-lined sheet pan.
• In deep-sided pan over medium-high heat, melt enough vegetable shortening for deep-frying (about 2 inches); heat to 350ºF.
• Fry croquettes until golden brown, about 3 minutes.
• Drain well on paper towels; season lightly with salt and pepper.
• Serve with Roasted Red Pepper Sauce and garnish with sprig of rosemary.
• Enjoy!

KORROKE WITH TONKATSU SAUCE (JAPANESE POTATO CROQUETTES WITH EAS

Steps:

• Boil the diced potatoes in salted water, until tender.
• Meanwhile, crumble the ground beef into a heavy skillet and cook, stirring, until browning.
• Add the chopped onion to the beef, and saute until tender.
• Combine salt, pepper, freshly grated nutmeg and curry powder and add to the meat/onion mixture.
• Cook for a few minutes, then remove from heat.
• Drain cooked potatoes and mash until smooth.
• Combine the meat mixture with the mashed potatoes.
• Add a quarter of the beaten egg to the meat and potato mixture and blend together thoroughly.
• Divide the mashed combination into 16 equal portions.
• Form each portion into a small sausage shape.
• Dredge each portion in flour, then dip each into the remainder of the beaten egg.
• Coat each croquette with panko or unseasoned breadcrumbs.
• Arrange the breaded croquettes on a waxed paper-covered tray or cookie sheet.
• Refrigerate for at least 2 hours- this ensures a crunchier result when deep-fried.
• Heat peanut oil in a wok on high, or until just smoking.
• Deep-fry the croquettes a couple at time until lightly browned.
• Drain on paper towels and keep warm.
• Repeat with remaining croquettes until finished.
• Serve over shredded cabbage and drizzle with Tonkatsu sauce.
• For Tonkatsu Sauce: Combine mustard powder and sake in a medium-sized glass or plastic bowl.
• Whisk until smooth.
• Add remaining ingredients and mix well until thoroughly blended.