Potato Croquettes Deep Fried

Submitted by William Uncle Bill

"This recipe appeared on the Food Channel by CC Live. I made some additions that enhanced the recipe. This recipe makes 24 croquettes."

 

• Ready In: 50mins
• Ingredients: 15
• Serves: 8

ingredients

• 3 large yukon gold potatoes, about 2 pounds
• 1⁄8 teaspoon freshly ground nutmeg
• 1⁄2 teaspoon kosher coarse salt
• 1⁄2 teaspoon coarse pepper, freshly ground
• 1⁄2 cup all-purpose flour
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon black pepper
• 1 cup fine breadcrumbs
• 1⁄2 cup panko breadcrumbs
• 3⁄4 teaspoon granulated garlic powder
• 3 large eggs
• 1⁄4 cup whole milk, homogenized
• 3 cups vegetable oil (for frying)
• 1⁄2 cup sour cream
• 1⁄2 cup finely chopped green onion

directions

1. Peel potatoes, cut into chunks and add to a medium size saucepan.
2. Cover with water and bring to boil.
3. Reduce heat to simmer, cover and cook for about 15 minutes or until potatoes are tender.
4. Drain well, mash and let cool slightly.
5. Transfer mashed potatoes to a mixing bowl and add nutmeg, Kosher salt, coarse black pepper and mix well to combine.
6. Using about 2 large tablespoons of potato mixture for each croquette, roll into a 2 inch by 3/4 inch thick log and place on a tray.
7. Cover with plastic wrap and refrigerate for 30 minutes or longer to firm up the rolls.
8. In a mixing bowl, add flour, salt and pepper and mix well to blend.
9. In a separate bowl, add bread crumbs, panko crumbs, garlic powder and mix well.
10. In another bowl, whisk eggs with milk until fluffy.
11. Roll each log in the flour mixture.
12. Then dip the floured logs in the egg mixture.
13. Roll the logs in the bread crumb mixture.
14. Dip logs again in the egg mixture then roll again in the bread mixture so that each log is double crusted.
15. In a medium size frying pan, heat oil on medium-high heat to about 350°F.
16. Fry croquettes in batches of 6 for about 3 minutes or until golden brown, turning several times during cooking.
17. Using tongs, remove croquettes onto paper towels to drain.
18. Serve with sour cream or yogurt and a sprinkling of finely chopped green onions.
19. NOTE: For those who prefer a spicier taste, add some cumin and curry powder of your choice.
20. If you find that freshly ground nutmeg is too strong for you, leave it out of the recipe.

Reviews

[FrannieJ]

These are wonderful!! Have made them 3 times now (I believe DH is a croquette junkie at this point)the first time I made them by the recipe..second time I added onion and bellpepper, used only the breadcrumbs, no panko, they were still great, third time I added jalapeno and browned sausage..served them with breakfast....very versatile recipe. Thanks for posting

 

[Lavender1638Fawn]

I made a large quantity so I could freeze some. Made half with nutmeg & spring onions (but I mixed them into the potato), a quarter with curry powder & spring onions mixed in & a quarter with roast cumin seeds & spring onions mixed in. The only other differences was I never use salt or deep-fry anything (yes, I know, Wimp factor 100!) but they tasted the same shallow-fried & I used Maris Piper potatoes, no Yukon Gold in the UK. Interestingly, I see that these come under 'finger-food', they're not considered buffet/picnic/lunchbox food here, they're used instead of boiled, mash, chips or jacket spuds etc for a normal dinner. Had the nutmeg ones with grilled (that's between the hob & oven - a broiler?) chicken, cauliflower, cabbage & peas. Loved the double crust which made them firm. I will try with cheese mixed in, they could be an addition to a packed lunch then, yum. I will also try coriander mixed in if I am not freezing them (I mean the leaf, cilantro, I'll just freeze one to try, it freezes well in ice-cubes so should be ok but better safe than sorry in all that potato). Yum Croquettes!!

 

[DianaEatingRichly]

This is a good base to play with. I made as written this time. I think it would be good with leftover mashed potatoes, and actually mix the green onions or chives into the potatoes.

 

[nmchopra]

Very easy to make this tasty snack

 

[Twiggyann]

These have the potential to be fantabulous. I liked the way the crust formed. But I had to give it only four stars because I just didn't like the nutmeg taste. It seemed really strong to me and no amount of sour cream would get rid of it. I *will* be trying these again without the nutmeg, though.