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