Anyone know a great potato croquettes recipe?

Question

I know Lydia (PBS cooking show) has a great one but the recipe is not posted on her site. I appreciate all answers. Thank you!

Answer 1

POTATO CROQUETTES
Categories: Vegetables, Low-cal, Low-fat
Yield: 5 servings

3 md Baking potatoes, peeled
& sliced
1/4 c (1 oz) shredded low-fat
Swiss or cheddar cheese
1/4 c Nonfat cream cheese product
1 tb Chopped fresh chives
1 tb Nonfat margarine
1 1/2 ts Prepared or dijon mustard
1/4 ts Hot sauce
1/8 ts Salt
1 Egg white, lightly beaten
1 3/4 c Coarsely crushed corn flakes
Vegetable cooking spray

Cook potato in boiling water for 20 minutes, or until tender; drain.
Transfer to bowl.
Beat potato at medium speed until smooth. Add cheese, and next 6
ingredients. Beat well. Divide mixture into 10 equal portions and
shape into balls. Dip in egg white and roll in cereal. Place on a
baking sheet coated with nonstick spray. Bake at 400F for 10-15
minutes or until crisp and golden. Yield: 5 servings (166 calories
per serving).

Answer 2

1

Answer 3

I've made this several times, although I don't remember where I got it...but here ya go. :)

Potato Croquettes -

2 lb potatoes
1 1/2 c mozzarella
1 c romano
s&p
3 egg yolks
mozzarella cheese sticks (2"long 1/2"square)
3 egg whites
bread crumbs
oil for frying

Boil, peel and mash potatoes. Cool. Grate cheeses (except mozzarella sticks) and add to potatoes along with s&p and the egg yolks. Mix well. Take a small handful of dough and put a cheese stick in the middle. Dip lightly in beaten egg whites and roll in bread crumbs. Deep fry in oil.

Answer 4

The one I use is this, but you can change amounts to make more or less:

2 potatoes, peeled and grated coarsely
1 small white onion, finely diced
1 egg
1/4 cup of flour
Salt and Pepper, to taste
Oil for frying,

Combine all ingredients in a bowl, making sure they are thoroughly mixed. Form croquettes to the size you desire, but make sure they are not too round and thick. Drop them into well heated oil, and fry until golden brown on each sides. Always make sure the oil is very hot when you add the croquettes or they will absorb too much and become greasy. And do not mash them down with a spatula, this also makes them lose the crispy crust and absorb oil.

This recipe is a basic one, it can be changed to suit different main dishes. You can add paprika and garlic with fresh chopped parsley to go with stews. Or, Add rosemary and replace diced onions with shallots or green scallions to go with lamb dishes.

I have also added 1 can finely chopped anchovies to make a fish flavored potato croquette.

To make a flat hash-like croquette, omit the egg, and use only a tablespoon of flour, add salt and pepper, and stir. Drop the mixture by spoonfuls into hot oil, this time, DO mash them down to make flat cakes, and do not move until golden brown. Flip once, and brown on the other sides then drain on paper towels.

Answer 5

Garlic-Potato Croquettes

1 lb red potatoes, about 3 medium, peeled and cooked
10 slices white bread, firm, about 1/2-inch thick
4 cups warm water
1 cup fresh cilantro, chopped
4-6 fresh Thai red chili peppers or serrano chilies or fresh cayenne peppers
3 large garlic cloves
1 teaspoon salt
1 teaspoon garam masala
vegetable oil (for deep frying)

Mash potaatoes in medium bowl; set aside.
Dip bread slices into warm water just until moist. Immediately remove slices and press between palms of hands, squeezing the water out completely. Add bread to potatotes.
Place cilantro, chilies and garlic in food processor. Cover and process until finely ground. Add to potato-bread mixture. Add salt and Garam Masala; mix well.
Knead potato-bread mixture in bowl 3 to 5 minutes to form a compact, slightly sticky dough.
Heat oil (2 to 3 inches deep) in wok or Dutch oven over medium high heat until thermometer inserted in oil reads 350 degrees F.
Grease palms of hands with additional oil. Divide dough into 18 pieces. Shape each piece into a ball; flatten ball into 1/2-inch patty. Set aside.
Carefully drop about half of the patties into hot oil and fry 3 to 5 minutes, turning occasionally, until golden brown. Remove with slotted spoon; drain on paper towels.
Serve croquettes as is or with chutney.

Answer 6

These are not croquettes per se...

"Latkes (Potato Pancakes)" - 20 latkes

2 large eggs
1/4 cup unsifted all-purpose flour
1 1/4 tsp. salt
1/4 tsp. EACH baking powder and black pepper
1 small onion
4 large baking potatoes; peeled
5 tbsp. vegetable oil; for frying
Applesauce (optional accompaniment)
Sour cream (optional accompaniment)

1) Preheat oven to 275*. Place large baking sheet in oven. Line second sheet with paper towel. In large bowl, whisk eggs, flour, salt, baking powder and pepper. In processor, using medium shredding disk, shred onion, then potato (by hand, use large-hole grater); add to egg mixture. (Shred just before frying to avoid discoloring.)
2) In large nonstick skillet, heat 1 tbsp. oil over medium-high heat; tilt to coat bottom. Drop 4 level 1/4-cup mounds potato mixture into skillet; flatten into 3" rounds with spatula. Cook 2 minutes per side or until golden. Drain on paper-towel-lined baking sheet. Place on baking sheet in oven to keep warm.
3) In 4 batches, fry remaining pancakes in 1 tbsp. oil per batch, as directed in step 2, stirring potato mixture before adding each batch to skillet. Drain pancakes; transfer to oven. Serve warm with applesauce and sour cream, if desired.

LATKE VARIATIONS (Use recipe above with the following changes):
Vegetable Latkes: Add 1 tbsp. chopped fresh dill to egg mixture. For 2 lbs. peeled baking potatoes, substitute 1 lb. peeled baking potatoes, 1 medium peeled beet, 1 medium peeled parsnip and 1 large peeled carrot; shred with onion.
Sweet Potato Latkes: Add 1 tsp. chopped fresh rosemary to egg mixture. For 2 lb. peeled baking potatoes, substitute 1 lb. peeled baking potatoes and 1 lb. peeled sweet potatoes; shred with onion.
Zucchini Latkes: Increase flour in recipe to 1/2 cup; add 1 tsp. chopped fresh thyme to egg mixture. For 2 lbs. peeled baking potatoes, substitute 1 lb. peeled baking potatoes and 1 lb. peeled zucchini; shred with onion.