Potato Cheese Croquette Recipe

-Pamela Shank Parkersburg West Virginia. Form the potato mixture into ballssmall logs the.

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Beat egg in blender until frothy.

Potato cheese croquette recipe. Pat the panko tightly to prevent it from falling off. Turn the heat to medium-high and once the oil is hot 350F add in 2-3 of the potato croquette. Add 12 of the cheese.

Crack 2 eggs in a bowl and beat it for the egg wash. Dont overcook or the cheese. Break up potatoes.

Set on a baking sheet or plate until ready to cook. Stir in cheese and salt. Fill a deep sauté pan with at least two inches of oil.

Season with salt and pepper if preferred. Set aside on a tray and chill until cold. Dip into crumbs them milk and again into crumbs.

Make the croquettes up to stage 3 in the recipe card and keep in the fridge for a couple of days until you are. Chop the bacon into small pieces then mix with the potato and cheese. Fry in shallow hot fat until golden brown on all sides.

Number Of Ingredients 12. Instead of throwing out leftover mashed potatoes use them to make this potato croquette recipe. If you want to taste the filling for seasoning just add the egg as the last step.

Bake the potatoes in the oven for 1 -1 ½ hours until they are tender. Flatten it and add shreddedsmall cubed mozzarella to the middle and cover it with the edges of the flattened potato. Mix together the cold potato two eggs parsley mozzarella and flour.

Add potato pieces gradually beating at medium speed until blended. The little baked balls are yummy with ranch dressing barbecue sauce or Dijon mayonnaise for dipping. In a pan add in enough oil so the potato is fully covered.

Provided by Taste of Home. Then scoop the flesh from the potato into a bowl and mash until smooth. Scoop out 2 tablespoons of mixture at a time and roll into oblong.

In a large bowl mix mashed potatoes 1 egg cheese parsley onion powder garlic powder salt and pepper and stir to combine. Dip the potato in the batter and coat it with panko. Roll the potato mix into bite-sized balls and place them.

Remove with slotted spoon and drain on a cooling rack. Next shape it to your desired shape. Preheat the oven to 190C fan 170C gas mark 5.

1 cup bread crumbs for final coating Serves. This potato croquettes with cheese recipe can be made ahead of time. To make the croquette filling mix the riced potatoes with the beaten egg salt pepper and cheese.

Yield about 5 dozen. Place the flour egg and breadcrumbs into separate bowls. Prepare flour and panko crumbs in two separate shallow containers.

In the heated oil fry croquettes in batches dont crowd the pan for about 1. Take about 1-2 tbsp and roll into a ball. Add croquettes and fry until golden on all sides and cooked through.

Dip each potato croquette in flour egg wash then breadcrumbs. Check the seasoning and add salt or pepper as needed. Heat oil to 350 degrees Fahrenheit on a deep fry thermometer.

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. Heat up the oil on a medium heat until very hot then deep fry the croquettes. Dip each croquette in flour first shake the excess flour then dip in the beaten eggs and coat well in breadcrumbs.

Form into the shape of a sausage. Place on the baking tray and repeat with the rest of the mashed potato. Place a tablespoon of mashed potato in the palm of your hand and flatten.

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