CROCKETT POTATO RECIPES

Name: Potato Croquettes
Yield: Makes 6
Ingredients: 2 cups mashed potatoes; 2 teaspoons chopped fresh parsley; Coarse salt and ground pepper; 1 cup all-purpose flour; 1 large egg; 1 1/2 cups fresh breadcrumbs; Vegetable oil

POTATO CROQUETTES RECIPE | MARTHA STEWART

Potato Croquettes Recipe | Martha Stewart image

Crunchy potato croquettes, a great way to use up leftover mashed potatoes, flatter any meal.

Provided by Martha Stewart

Categories Finger Food Recipes

Yield Makes 6

Number Of Ingredients 7

Ingredients

2 cups mashed potatoes
2 teaspoons chopped fresh parsley
Coarse salt and ground pepper
1 cup all-purpose flour
1 large egg
1 1/2 cups fresh breadcrumbs
Vegetable oil

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 RECIPE - FOOD.COM

Potato Croquettes Recipe - Food.com image

This was on Paula's Home cooking. I just love these. Left over mashed potatoes are the best, but you can make fresh mashed potatoes to make this.

Total Time 50 minutes

Prep Time 30 minutes

Cook Time 20 minutes

Yield 15 croquettes

Number Of Ingredients 10

Ingredients

2 tablespoons milk
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon chopped green onion
2 egg yolks, beaten
3 tablespoons all-purpose flour
4 cups left over mashed potatoes
1 egg, beaten
1 cup fresh breadcrumb
1/4-1/2 cup peanut oil, enough to fill pan 1/2-inch

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.

Nutrition Facts : Calories 125.2, FatContent 5.3, SaturatedFatContent 1.2, CholesterolContent 40.7, SodiumContent 306.1, CarbohydrateContent 16.4, FiberContent 1.2, SugarContent 1.3, ProteinContent 3

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