Potato Croquettes Recipe

Ready in: 45 mins
I Want To Share With You My Recipe For Potato Croquettes.

Ingredients

  • Bread Crumbs
  • Peppers
  • Salt
  • Onion
  • Some Eggs
  • Egg Yolk
  • Cheddar Parmigiano
  • Parsley
  • Vegetables Oil
  • Granulated Garlic
  • Potatoes

Directions

1

I’ve got some bread crumbs this is just Italian seasoned breadcrumbs a little Italian seasoning dried Italian seasoning.I’ve got some eggs and yolk some shredded sharp cheddar parmigiano salt and pepper parsley and I also have some granulated garlic and onion now and some vegetable oil for a shallow frying now what I will say is that you must never use mashed potatoes that are just that you just whipped up and then you just want to make potato croquettes it’s extremely important that they have been setting in the fridge.

2

I wouldn’t change anything about it because it works the potatoes I’m using today on my reskin and chive mashed potatoes it’s so good with these they’ve got a lot of butter in them and cream cheese so.they’re gonna keep them really cheesy and delicious so,that’s what I’ve got here in the meantime what. I also have is a skillet there with some vegetable oil getting too nice high temperature.I want it to be about 370 degrees so that’s working on there and I’m just chopping up some fresh parsley and I want quite a bit of it here a good couple tablespoons of chopped parsley because I want that freshness to kind of peak through with the rich potato.

3

So, I’m just going to go ahead and give this a really really good chop that looks good and put my parsley in a big bowl along with my mashed potatoes now. I will say something I love leftover anything and I’m really someone that does not waste a thing but there are certain things.I will not eat as is mashed potatoes and resultó are not meant to be reheated when you reheat them they are now going to taste like mashed potatoes and result oh I just put much rather than make something else with them than to eat them reheat it as is it’s just that’s how I’ve always been especially about those two things so that’s why I have my risotto cakes which you totally should make if you haven’t already and potato croquettes. I’ve added my granulated onion and also some granulated garlic.I’m going to add a good sprinkle or grading a black pepper and my graded sharp cheddar.

4

So, I’m just going to go ahead and give this a really really good chop that looks good and put my parsley in a big bowl along with my mashed potatoes now. I will say something I love leftover anything and I’m really someone that does not waste a thing but there are certain things.I will not eat as is mashed potatoes and resultó are not meant to be reheated when you reheat them they are now going to taste like mashed potatoes and result oh I just put much rather than make something else with them than to eat them reheat it as is it’s just that’s how I’ve always been especially about those two things so that’s why I have my risotto cakes which you totally should make if you haven’t already and potato croquettes. I’ve added my granulated onion and also some granulated garlic.I’m going to add a good sprinkle or grading a black pepper and my graded sharp cheddar.

5I’m going to use my handy dandy ice cream scoop to form these make sure that all the same size but if you’re making these for a party use a smaller ice cream scoop so you have little bites of little potato croquettes instead of sort of really big ones because when it comes to anything fried especially if you’re having a party you don’t want to give big portions.I’d rather give people two or three little small ones then two or three big ones so that’s just me but today I’m using this a bigger one just going to go ahead and scoop some out dip it into the egg because that’s kind of like the glue and then put that right in there put that really well and I’m just going to go ahead and make a few am I probably just gonna make all of them and put them on this plate here that way.

6

I can put a ton of them not ton but a few. of them in the frying pan rather than one of the time so,I’m just going to go on carry on dipping and breading now once you have them breaded make sure you just kind of flatten them just a bit and I was able to get six teats and sized ones out of this one out of this batch so,I’m going to cook three at a time because.I do not want to overcrowd the pan and drop the temperature of the oil and these are gonna cook for just a couple minutes on each side or until they are golden brown and crispy and delicious what would go really weird with this is my three color salads because it’s got a lovely little light dressing it’s one of my very very first recipe so if,you want to go make it then go ahead and do that.

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