Recipes

Potato Croquettes

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Potato Croquettes

Potato Croquettes

amanda

Equipment

  • - Ninja Countertop Food Processor (for mashing and chopping)

  • - Vitamix E300 Series Blender (for pureeing potatoes)

  • - Microplane Classic Boxwood Fine Shave Cheese Grater (for grating ingredients like cheese or onions)

  • - OXO Good Grips 2-Piece Stainless Steel Set with Silicone Handle and Pour Spout Mixing Bowls (various sizes for preparation steps)

  • - Heavy Duty Bamboo Cutting Boards by Sharper Image Cutting Board (for chopping onions, garlic, etc.)

  • - OXO Good Grips Set of 4 Cup Sets and 8 Spoon Sets with Silicone Handles Measuring Cups & Spoons

  • - Chefman Classic Professional Cast Iron Skillet Frying Pan or Skillet

  • - Fisher-Price Digital Food Thermometer Deep Fry Thermometer (for monitoring frying temperature)

  • - OXO Good Grips 8 Piece Stainless Steel Cooking Set including a Slotted Spoon Slotted Spoon

  • - Wilton 12-Inch Silicone Baking Mat with Ventilation Hole for Frying Cooling Rack or Paper Towels

Ingredients

  • 6 medium russet (baking) potatoes (2 1/2 pounds), peeled and quartered

  • 1/2 pound mozzarella, chopped

  • 1/4 cup grated parmesan

  • 1 tablespoon onion salt

  • 1/4 cup chopped parsley

  • 3 large eggs

  • 1 cup fine dry bread crumbs

  • About 2 1/2 cups olive oil

Instructions

1

Instruction 1

Generously cover potatoes with salted cold water (2 teaspoon for 4 quarts) in a large pot, then simmer until tender, about 15 minutes. Drain potatoes and chill in a large bowl until cool, about 45 minutes.
2

Instruction 2

Mash potatoes, then stir in cheeses, onion salt, parsley, 1/2 teaspoon pepper, and salt to taste. Stir in 1 egg.
3

Instruction 3

Form potato mixture into 24 oblong croquettes (about a scant 1/4 cup each). Lightly beat remaining 2 eggs in a shallow bowl and put bread crumbs in another shallow bowl. Dip 1 croquette into egg, letting excess drip off, then roll in bread crumbs to coat. Transfer to a parchment-paper-lined baking sheet. Repeat with remaining croquettes.
4

Instruction 4

Heat 1/2 inch oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Fry croquettes in batches, turning occasionally, until golden brown, 4 to 5 minutes per batch. Transfer to paper towels to drain. Serve immediately.
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