Best 3 Baked Potato Croquettes Recipes
Baked potato croquettes are a delightful appetizer or side dish that combines the flavors of creamy potatoes, savory seasonings, and a crispy golden crust. These croquettes are made with mashed potatoes, which are mixed with eggs, breadcrumbs, and herbs, then shaped into balls and coated in breadcrumbs before being baked or fried until golden brown. The result is a crispy exterior and a soft, fluffy interior that melts in your mouth. This recipe provides instructions for both baking and frying the croquettes, so you can choose the method that best suits your preferences. Additionally, the recipe includes variations for adding different flavors and ingredients to the croquettes, such as cheese, bacon, or vegetables, allowing you to customize them to your liking. Whether you serve them as a simple snack or as part of a larger meal, these baked potato croquettes are sure to be a hit with everyone who tries them.
Let's cook with our recipes!
BAKED MASHED POTATO CROQUETTES
Transform leftover mashed potatoes into crispy Baked Mashed Potato Croquettes for the perfect appetizer or side dish that everyone will love!
Provided by Nadia Fazio
Number Of Ingredients 7
Steps:
- Preheat oven to 400F and line a baking sheet with parchment paper. Grease generously with 2 tbsp olive oil. Set aside.
- In a large bowl combine the mashed potatoes, grated cheese, parsley and an egg. I use my hands to thoroughly mix all ingredients together. Add salt, if needed.
- Scoop out approximately 1/4 cup of potato mixture and roll in the palms of your hands to shape into a sphere.
- Prepare 2 bowls for dredging: in the first beat an egg with a tablespoon of water. In the second, place the breadcrumbs. Dredge first in the egg wash, allowing the excess egg to drip off. Then dredge all sides in the breadcrumbs. Dredge a second time in the egg wash and breadcrumbs.
- Place on the prepared baking sheet. Drizzle the croquettes lightly with the remaining olive oil.
- Bake for 10 minutes, then flip and bake for another 10-12 minutes until golden. Serve hot.
Nutrition Facts : Calories 132 kcal, Carbohydrate 17 g, Protein 5 g, Fat 5 g, SaturatedFat 1 g, Cholesterol 30 mg, Sodium 151 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
BAKED CHEESY POTATO CROQUETTES
Steps:
- Preheat the oven to 200c/400f and put a flat baking tray to one side.
- Place the flour, salt and pepper in one bowl and mix together
- Place the egg in a second bowl and lightly whisk.
- Place the breadcrumbs in the third bowl. Sprinkle the smoked paprika onto the breadcrumbs and then drizzle on the oil. Mix together so the the oil absorbs into all of the breadcrumbs.
- Take a heaped tablespoon of mashed potato and flatten it in your hand. Place a cube of cheese in the middle and wrap the mashed potato around it. Shape into a cylinder shape.
- Dip the croquette into the flour, then into the egg and finally into the breadcrumbs, ensuring the croquette is completely covered. Place on the baking tray and repeat with the rest of the mashed potato.
- Ensure there is a little space between each of the croquettes on the tray, then place in the oven for 12-15 minutes until the croquettes are golden. Don't overcook or the cheese will start to seep out and the croquettes will flatten out a little.
- Take out of the oven and leave to cool for a few minutes before serving.
Nutrition Facts : Calories 183 kcal, Carbohydrate 24 g, Protein 6 g, Fat 6 g, SaturatedFat 4 g, Cholesterol 29 mg, Sodium 169 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
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.
Tips:
- For the creamiest croquettes, use a high-quality baking potato, such as a russet or Yukon Gold.
- Baking the potatoes ahead of time and refrigerating them overnight will make them easier to handle and will help the croquettes hold their shape.
- Be sure to grate the potatoes on the large holes of a box grater. This will create a fluffy texture that will help the croquettes stay light and airy.
- Don't overmix the potato mixture. Just mix until the ingredients are combined.
- If the potato mixture is too wet, add a little more bread crumbs. If it's too dry, add a little more milk.
- When shaping the croquettes, be sure to pack the potato mixture tightly into the balls. This will help them stay together during frying.
- For the best results, fry the croquettes in hot oil. This will help them brown evenly and will prevent them from becoming greasy.
- Serve the croquettes hot with your favorite dipping sauce.
Conclusion:
Baked potato croquettes are a delicious and easy-to-make side dish that can be enjoyed by people of all ages. They are perfect for parties, potlucks, or a casual weeknight meal. With a few simple ingredients and a little bit of time, you can create a dish that is sure to impress your friends and family. So next time you're looking for a new side dish to try, give baked potato croquettes a try. You won't be disappointed!
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
