Best Potato Croquettes Recipes

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

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, 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.

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.