POTATO CROQUETTES
Steps:
- Place the potatoes in a large pot and fill it with cold water, enough to fully cover the potatoes. Add about 1 tsp of salt to the water and stir. Bring the potatoes to a boil over high heat, then reduce to a medium and cook for about 15 minutes or until the potatoes are fork tender.
- In the meantime fry the bacon until crispy. If making the dip, fry all the bacon (8 slices in total) together and reserve 1/4 of it for the dip.
- Drain the potatoes and add them to a large bowl. Add the butter, salt, pepper, milk, egg and mash using a potato masher. Alternatively, you could do all this using a mixer. Stir in the bacon and parsley.
- Prepare 3 shallow plates, one with the flour, one with the eggs beaten and one with the breadcrumbs. You can also season the eggs and flour with more salt and pepper. For a bit of a smokiness flavor you could add some smoked paprika to the flour.
- Using a small ice cream scoop, scoop out enough mashed potatoes to roll it into a golf ball size portion. Flatten it in your hand and place a cheese cube in the center. I made my cheese cubes small because I wanted to use both the cheddar cheese and provolone cheese in each croquette. Wrap the mashed potato around the cheese and you can either form it in a ball or a cylinder shape. Place on a plate or cutting board and repeat with remaining ingredients.
- Roll the croquettes first into the flour, then dip them in the beaten egg and finally roll them through the breadcrumbs, making sure they are completely covered. Place them on a plate or tray until ready to fry. You could also refrigerate them for about an hour, this will ensure that they will hold their shape, though I haven't had any problem with them falling apart.
- Add vegetable oil to a pot so that it's at least a couple inches deep and heat it over medium high heat.
- Fry these in batches and only fry about 4 or 5 at a time, it also depends on how big your pot is. You may need to roll them around to make sure they get golden all around. Place them on a towel-lined bowl to cool a little.
- To make the dip, add all the dip ingredients into a small bowl and stir to combine.
- Serve the croquettes warm with the dip.
Nutrition Facts : ServingSize 1 croquette, Calories 177 kcal, Carbohydrate 12 g, Protein 5 g, Fat 11 g, SaturatedFat 6 g, Cholesterol 47 mg, Sodium 201 mg, Fiber 1 g
POTATO CROQUETTES
Crunchy potato croquettes, a great way to use up leftover mashed potatoes, flatter any meal.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Yield Makes 6
Number Of Ingredients 7
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.
BAKED POTATO CROQUETTES
Provided by Robert Irvine : Food Network
Categories appetizer
Time 1h45m
Yield 1 serving
Number Of Ingredients 12
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 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 IDAHO POTATO AND CHICKEN CROQUETTES
Russell C Skall, Corporate Chef at Fleming's Prime Steakhouse & Wine Bar, in Tampa, Fl makes these and I found this recipe to be wonderful! It is from the Idaho Potato site. The reason I found these so intriguing is that they contain yucca! Haven't allowed for cooling times.
Provided by Manami
Categories Chicken Breast
Time 2h25m
Yield 4 serving(s)
Number Of Ingredients 41
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!
Nutrition Facts : Calories 842.2, Fat 48.9, SaturatedFat 27.6, Cholesterol 231.3, Sodium 2726.3, Carbohydrate 83.3, Fiber 6.4, Sugar 6.1, Protein 17.2
SPICY SWEET POTATO AND CHEDDAR CROQUETTES
Sweet potatoes and cheese are flavored with cumin, smoked paprika, black pepper and cayenne for warmth, smokiness and a little bit of a kick. Once these croquettes are breaded and deep fried, a crisp crust delicately encapsulates the soft and gooey mixture within. They are very straightforward to prepare, but the process makes them a labor of love, perfect for entertaining or simply showing off your kitchen prowess.
Provided by Aaron Hutcherson
Categories snack, finger foods, vegetables, appetizer
Time 2h
Yield About 30 croquettes
Number Of Ingredients 13
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.
More about "spicy potato croquettes recipes"
POTATO CROQUETTES RECIPE - SPANISH SABORES
From spanishsabores.com
4.9/5 (7)Total Time 50 minsCategory Appetizer, Starter, Tapa, Tapas/ StarterCalories 82 per serving
- Strain all the water and pass through a potato ricer (preferred method) or mash until just mashed -- you don't want to make them dense here (which is why the potato ricer is worth investing in!). Let them cool.
POTATO CROQUETTES RECIPE
From simplyrecipes.com
Category Side Dish, Appetizer, SnackCalories 320 per serving
SPICY PUMPKIN POTATO CROQUETTES | CURIOUS NUT
From curiousnut.com
HOW TO MAKE THE BEST MASHED POTATO CROQUETTES
From thekitchn.com
11 RECIPES FOR CRISPY CROQUETTES - FOOD & WINE
From foodandwine.com
BAKED POTATO CROQUETTES WITH CHEESE - NICKY'S KITCHEN …
From kitchensanctuary.com
ALOO TIKKI (SPICED INDIAN POTATO CROQUETTES) - SPICE …
From spiceandcolour.com
20 WAYS TO SERVE SPICY POTATOES - ALLRECIPES
From allrecipes.com
SPICY POTATO CROQUETTES | GOURMET TRAVELLER
From gourmettraveller.com.au
Estimated Reading Time 1 min
- For annatto oil, combine annatto seeds and olive oil in a small saucepan and cook over low heat for 3-5 minutes or until oil turns an orange-red colour, then strain oil into a small bowl, discarding annatto seeds.
- Push potatoes through a large mesh strainer or ricer and transfer to a bowl, add spices and annatto oil, then season to taste with sea salt and freshly ground black pepper and mix well. Cool, then roll tablespoons of mixture into oval-shaped croquettes.
- Beat egg with 1 tbsp cold water in a bowl. Spread breadcrumbs on a plate. Dip potato croquettes in egg wash, then in breadcrumbs. Place onto a plastic tray, cover with plastic wrap and refrigerate for 30 minutes.
- Heat oil in a deep saucepan or deep fryer to 180C. Deep-fry croquettes in batches for 3-5 minutes or until golden. Drain on absorbent paper and serve warm with lime halves.
REE DRUMMOND'S POTATO SALAD DOUBLES AS A TASTY CROQUETTE BASE
From tastingtable.com
POTATO–LARDO CROQUETTES WITH SPICY TOMATO SAUCE RECIPE - JAMES …
From jamesbeard.org
LOADED BAKED POTATO CROQUETTES RECIPE - TODAY
From today.com
POTATO CROQUETTES RECIPE | BBC GOOD FOOD
From bbcgoodfood.com
POTATO CROQUETTES (PERFECTLY CRISPY APPETIZER) - FIFTEEN SPATULAS
From fifteenspatulas.com
BEST EASY POTATO CROQUETTES RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
BEST POTATO CROQUETTES RECIPE - HOW TO MAKE POTATO …
From delish.com
ROAST CHICKEN CROQUETTES WITH SPICY TOMATO CHUTNEY RECIPE
From bbc.co.uk
SPICY POTATO CROQUETTES - DENISEM.CA
From denisem.ca
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love