Cheesy Potato Croquettes Recipes

BAKED CHEESY POTATO CROQUETTES

Steps:

• Preheat the oven to 200c/400f and put a flat baking tray to one side.
• Place the flour, salt and pepper in one bowl and mix together
• Place the egg in a second bowl and lightly whisk.
• Place the breadcrumbs in the third bowl. Sprinkle the smoked paprika onto the breadcrumbs and then drizzle on the oil. Mix together so the the oil absorbs into all of the breadcrumbs.
• Take a heaped tablespoon of mashed potato and flatten it in your hand. Place a cube of cheese in the middle and wrap the mashed potato around it. Shape into a cylinder shape.
• Dip the croquette into the flour, then into the egg and finally into the breadcrumbs, ensuring the croquette is completely covered. Place on the baking tray and repeat with the rest of the mashed potato.
• Ensure there is a little space between each of the croquettes on the tray, then place in the oven for 12-15 minutes until the croquettes are golden. Don't overcook or the cheese will start to seep out and the croquettes will flatten out a little.
• Take out of the oven and leave to cool for a few minutes before serving.

CHEESY POTATO CROQUETTES

Steps:

• Add peeled and cubed potatoes to a large stockpot with salted water. Heat over medium-high heat and bring to a boil. Boil for approximately 15 minutes until potatoes are tender. Meanwhile, remove Boursin from the fridge to come to room temperature. Once potatoes are tender, drain and transfer to a mixing bowl.
• Mash potatoes slightly. Add Boursin cheese, salt, white pepper, onion powder, and melted butter. Continue mashing until completely combined and smooth. Let cool for 10 minutes, then add ONE egg and stir to combine. Chill in the fridge for 15-25 minutes until mixture easily forms together.
• Take 1/4 cup of the mashed potato mixture and form into a rectangle. Place formed croquettes on a parchment lined plate. Continue forming until all of the mixture is used. Continue to chill for 20-30 minutes.
• Meanwhile, place flour in a bowl and stir in salt and pepper to taste. In another bowl, place the second egg for the egg wash. In a third bowl, add the breadcrumbs. Heat oil in a skillet or dutch oven (about 1 inch deep) until it reaches 350°F.
• Dip each potato croquette in flour, egg wash, then breadcrumbs. Set on a baking sheet or plate until ready to cook. In the heated oil, fry croquettes in batches (don't crowd the pan) for about 1 1/2 - 2 minutes on each side (4 sides) until golden brown. Remove and set on a plate lined with a paper towel before serving. Garnish with parmesan cheese and parsley as desired.

POTATO CHEESE CROQUETTES

Steps:

• Whisk 1 of the eggs in a medium bowl. Press the potatoes through a ricer into the bowl. Add the Parmesan, butter, chives, parsley, nutmeg, cayenne, salt, and black pepper, to taste. Mix gently with a rubber spatula until evenly combined. Using your hands, form the potato mixture into ovals a bit smaller than the size of an egg, and then flatten slightly. Press a cube of Gorgonzola into the center of the oval and pack the potato mixture around the cheese until it forms a smooth, egg-shaped ball. Continue until all the potato mixture is used up.
• Beat the remaining egg in a shallow plate. Put the breadcrumbs in another shallow dish and set it next to the egg. Roll a croquette in the egg until coated, then in the breadcrumbs, and place it on a clean plate. Repeat with the remaining croquettes. Refrigerate for at least an hour.
• Pour enough vegetable oil into a heavy-bottomed skillet to reach a depth of 1/4 inch. Heat the oil over medium heat, and fry the croquettes a few at a time, turning, until golden brown, about 4 minutes. Transfer to a paper towel-lined plate and salt to taste. Repeat with the remaining croquettes. Transfer to a serving platter and serve warm.
• Copyright 2001 Television Food Network, G.P. All rights reserved

CHEESY POTATO CROQUETTES

Steps:

• Bring a large pot of salted water to a boil over high. Add potatoes, and cook until fork-tender, about 18 to 20 minutes. Drain potatoes, and let stand until cool enough to handle, about 10 minutes. Press potatoes through a potato ricer into a large bowl (or mash thoroughly with a potato masher); chill, uncovered, until cold, about 1 hour. Using your hands, gently stir in egg, potato flour, Parmesan, mozzarella, Cheddar, 1 teaspoon salt, and ½ teaspoon pepper until well combined. Scoop potato mixture, and shape into 20 (3-inch) patties (about ¼ cup per patty).
• Place panko in a medium bowl. Working with 1 patty at a time, gently press into panko to coat completely, and transfer to a baking sheet lined with parchment paper. Chill, uncovered, for 30 minutes (this will help the panko stick to the patties).
• Pour canola oil to a depth of ½ inch in a large skillet; heat oil over medium to 350°F. Working in 5 batches, add croquettes to hot oil, and fry until golden brown and crispy, about 2 minutes per side. Drain on a baking sheet lined with paper towels, and immediately season to taste with salt and pepper. Keep warm in a 200°F oven. Allow oil to return to 350°F between batches. Garnish hot croquettes with chives, and serve immediately.