Potato And Spinach Croquettes Recipes

POTATO, ARUGULA (ROCKET) OR SPINACH CROQUETTES

Steps:

• Combine the first 7 ingredients and blend thoroughly.
• Form into 20 golf size balls.
• Place seasoned flour in one bowl.
• Beat 2 eggs with cream and place second bowl.
• Place bread crumbs in third bowl.
• Dip each croquette in the flour then egg and then roll in the crumbs.
• Deep fry in oil until golden brown.
• Drain on paper towels season with salt and pepper.

SPINACH CROQUETTES

Steps:

• Combine spinach, flour, sparkling water, eggs, Parmesan cheese, baking powder, garlic, vinegar, salt, and black pepper together in a bowl until batter is evenly combined.
• Heat enough oil to cover the bottom of a large skillet over medium heat. Spoon batter into the hot oil, keeping about 1 inch between each croquette. Cook until golden brown, about 90 seconds per side. Repeat with remaining batter.

SPINACH CROQUETTES

Steps:

• Set a large pot of water to boil and salt it.
• When it boils, add the spinach and onion and cook for just about a minute, until the spinach wilts.
• Drain thoroughly and cool a bit.
• Squeeze dry. Chop spinach and onion and place in large bowl, along with the eggs, cheese and breadcrumbs.
• Mix well, then add salt and pepper.
• Form the spinach mixture into small croquettes, about 1/4 each for a total of 16. Let stand 5 to 10 minutes before frying. Let come to room temperature before cooking.
• Place oil and butter in large nonstick skillet over medium-high heat in batches (so they won't touch each other when they cook), add croquettes to the skillet.
• Adjust heat so they brown without burning, about 3 - 4 minutes; turn and brown other side, about 3-4 minutes.
• Continue until all the croquettes are cooked. Serve hot or at room temperature.
• They can be cooked ahead, cooked and refrigerated and then reheated in a 250F oven until just warmed.