Best 5 Potato Cheese Croquette Recipes

POTATO CROQUETTES

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 CHEESE CROQUETTES

Steps:

• Break up potatoes.
• Beat egg in blender until frothy.
• Add potato pieces gradually, beating at medium speed until blended.
• Stir in cheese and salt.
• Shape as desired.
• Dip into crumbs, them milk, and again into crumbs.
• Fry in shallow hot fat until golden brown on all sides.

CHEESY POTATO CROQUETTES

Steps:

• Bring a large pot of salted water to a boil over high. Add potatoes, and cook until fork-tender, about 18 to 20 minutes. Drain potatoes, and let stand until cool enough to handle, about 10 minutes. Press potatoes through a potato ricer into a large bowl (or mash thoroughly with a potato masher); chill, uncovered, until cold, about 1 hour. Using your hands, gently stir in egg, potato flour, Parmesan, mozzarella, Cheddar, 1 teaspoon salt, and ½ teaspoon pepper until well combined. Scoop potato mixture, and shape into 20 (3-inch) patties (about ¼ cup per patty).
• Place panko in a medium bowl. Working with 1 patty at a time, gently press into panko to coat completely, and transfer to a baking sheet lined with parchment paper. Chill, uncovered, for 30 minutes (this will help the panko stick to the patties).
• Pour canola oil to a depth of ½ inch in a large skillet; heat oil over medium to 350°F. Working in 5 batches, add croquettes to hot oil, and fry until golden brown and crispy, about 2 minutes per side. Drain on a baking sheet lined with paper towels, and immediately season to taste with salt and pepper. Keep warm in a 200°F oven. Allow oil to return to 350°F between batches. Garnish hot croquettes with chives, and serve immediately.

POTATO-CHEESE CROQUETTE

Steps:

• Rice potatoes. Whisk in butter, sour cream, and yolks. Fold in cheese and scallions. Season to taste. Chill for 1 hour.
• Form into cakes 2 by 1 inch. Heat the oil and butter in a skillet on medium heat, until butter starts to foam. Gently place cakes in the pan and cook for approximately 3 minutes on each side or until golden brown.

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.