POTATO CHEESE CROQUETTES
Provided by Food Network Kitchen
Time 25m
Yield 4 to 6 servings (about 15 croq
Number Of Ingredients 13
Steps:
- Whisk 1 of the eggs in a medium bowl. Press the potatoes through a ricer into the bowl. Add the Parmesan, butter, chives, parsley, nutmeg, cayenne, salt, and black pepper, to taste. Mix gently with a rubber spatula until evenly combined. Using your hands, form the potato mixture into ovals a bit smaller than the size of an egg, and then flatten slightly. Press a cube of Gorgonzola into the center of the oval and pack the potato mixture around the cheese until it forms a smooth, egg-shaped ball. Continue until all the potato mixture is used up.
- Beat the remaining egg in a shallow plate. Put the breadcrumbs in another shallow dish and set it next to the egg. Roll a croquette in the egg until coated, then in the breadcrumbs, and place it on a clean plate. Repeat with the remaining croquettes. Refrigerate for at least an hour.
- Pour enough vegetable oil into a heavy-bottomed skillet to reach a depth of 1/4 inch. Heat the oil over medium heat, and fry the croquettes a few at a time, turning, until golden brown, about 4 minutes. Transfer to a paper towel-lined plate and salt to taste. Repeat with the remaining croquettes. Transfer to a serving platter and serve warm.
- Copyright 2001 Television Food Network, G.P. All rights reserved
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MACRO KACHUPA
[email protected]These were a bit too oily for my taste. I think I would use less oil next time.
keshav poudyal
[email protected]I loved these croquettes! They were so easy to make and they were so delicious. I will definitely be making these again.
Austin Toni
[email protected]These were a little bit too salty for my taste. I think I would use less salt next time.
antoinette cade
[email protected]These croquettes were amazing! I loved the crispy outer layer and the soft, cheesy interior. I will definitely be making these again.
Mian sahab TV Channel
[email protected]These were a bit too spicy for my taste. I think I would use less cayenne pepper next time.
Tesfa S
[email protected]These were so easy to make and they turned out so good! I used a combination of cheddar and mozzarella cheese, and they were perfectly crispy on the outside and gooey on the inside. I will definitely be making these again.
Abdou
[email protected]I found these croquettes to be a bit dry. I think I would add some more milk or cream to the mixture next time.
Sojib mia
[email protected]These croquettes were delicious! The cheese was perfectly melted and the potatoes were crispy on the outside and soft on the inside. I will definitely be making these again.
Mujeeb Rathore
[email protected]These were a bit too greasy for me. I think I would use less oil next time.
Natalyah Clark
[email protected]I've made these croquettes several times now and they're always a hit! I love that they're so versatile - I can add different herbs, cheeses, or vegetables to change up the flavor. They're also great for using up leftover mashed potatoes.
Jaime Douglass
[email protected]These were a little bland for my taste. I think I would add some garlic or onion next time.
Mehaki Fati Khan
[email protected]These croquettes were easy to make and turned out great! I used a food processor to grate the potatoes and cheese, which made the process even faster. I also added some chopped green onions to the mixture for extra flavor.
Anas Maiach
[email protected]I made these for a party and they were gone in minutes! Everyone loved them. I will definitely be making them again.
Olaoluwa Abiodun Olamilekan
[email protected]These were a hit with my family! I used a mix of cheddar and mozzarella cheeses, and they were perfectly crispy on the outside and gooey on the inside. I'll definitely be making these again.