Login
Create Account
Potato Croquettes
Tell a FriendRate this recipe:
Rating : 0
-
Brief Description
Different take on potato preparation!
-
Main Ingredient
Russet potatoes
-
Category: Vegetables
-
Cuisine: American
-
Prep Time: 0 min(s)
-
Cook Time: 0 min(s)
-
Recipe Type: Public
-
Source:
-
Tags:
-
Notes:
-
Posted By: mamakjking
-
Posted On: May 20, 2013
Number of Servings:
Ingredients:
- 6 whole - Medium Russet (baking) Potatoes (about 2 1/2 lbs.) Peeled & quartered
- 1/2 pounds - Mozzarella Chopped
- 1/4 cups - Grated Parmesan cheese
- 1 tablespoons - Onion salt
- 1/4 cups - Chopped parsley
- 1/2 teaspoons - Pepper
- - Salt, to taste
- 3 - Large eggs Divided use
- 1 cups - Fine dry bread crumbs
- 2 1/2 cups - Olive oil (or as needed for frying)
Directions:
1. Generously cover potatoes with salted cold water (2 tsp. salt for 4 qts. water) in a large pot; then simmer until tender, about 15 minutes. Drain potatoes and chill in a large bowl until cook, about 45 min.
2. Mash potatoes; then stir in both cheeses, onion salt, parsley, pepper and salt, to taste. Stir in 1 egg.
3. Form potato mixture into 24 oblong croquettes (about a scant 1/4 C each).
4. Lightly beat remaining 2 eggs in a shallow bowl and put bread crumbs in another shallow bowl. Dip a croquette into egg, letting excess drip off; then roll in bread crumbs to coat. Transfer to a parchment-paper-lined baking sheet. Repeat with remaining croquettes.
5. Heat 1/2-in. oil in a 12-in. heavy skillet over medium-high heat until it shimmers. Fry croquettes in batches, turning occasionally, until golden brown, about 4-5 min. per batch.
Transfer to paper towels to drain.
6. Serve immediately.
Comments