Potato Croquettes
These easy to make potato croquettes are a great way to use up leftover mashed potatoes. Lightly crunchy on the outside, they are soft on the inside.
Potato Croquettes
Fannie Farmer 1918 Cookbook
2 cups hot riced baked potatoes
Few grains cayenne
2 tablespoons butter
Few drops onion juice
1/2 teaspoon salt
Yolk 1 egg
1/8 teaspoon pepper
1 teaspoon finely chopped parsley
1/4 teaspoon celery salt
beaten egg & bread crumbs for coating
deep fat for frying
Mix ingredients in order given through the celery salt, and beat thoroughly.
Shape, dip in crumbs, beaten egg, and crumbs again, fry one minute in deep fat, and drain on brown paper.
Croquettes are shaped in a variety of forms. The most common way is to first form a smooth ball by rolling one rounding tablespoon of mixture between hands. Then roll on a board until of desired length, and flatten ends.
Mashed Potato Croquettes
from https://www.bonappetit.com/
Crispy yet creamy, potatoes might be better as leftovers.
2 large egg yolks
2 cups cold mashed potatoes
½ cup grated Parmesan
2 tablespoons fresh chives, chopped
1 tablespoon all-purpose flour
4 large eggs
2 cups breadcrumbs
Vegetable oil (for frying; about 2 cups)
Mix egg yolks, mashed potatoes, Parmesan, chives, and flour in a medium bowl. Roll into walnut-size balls; chill until cold, at least 2 hours.
Beat eggs in a bowl; place breadcrumbs in another bowl. Pour vegetable oil into a medium skillet to measure ½” (about 2 cups) and heat over medium-high until a pinch of breadcrumbs bubbles immediately when added. Dip potato balls in egg, then roll in breadcrumbs. Working in batches, fry, turning often, until golden brown and crisp, 3–4 minutes. Drain on paper towels.
Makes 18 Servings
Potato Croquettes
Recipe courtesy Paula Deen
2 tablespoons milk
Salt
1/2 teaspoon pepper
1/2 teaspoon chopped green onion (more?)
2 egg yolks, beaten
3 tablespoons all-purpose flour
4 cups mashed potatoes
1 egg, beaten
Sifted dried bread crumbs
Peanut oil, enough to fill pan 1/2-inch
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.
Yield 15 croquettes
