Best Annices Potato And Mushroom Croquettes For Passover Recipes
MUSHROOM CROQUETTES
Provided by Food Network Kitchen
Categories side-dish
Time 3h15m
Yield about 24 croquettes
Number Of Ingredients 14
Steps:
- Heat the olive oil in a large skillet over high heat. Add the mushrooms and cook until golden, about 4 minutes. Reduce the heat to medium; add 1/2 teaspoon salt, pepper to taste, the celery and shallot and cook until the vegetables are tender, about 4 minutes. Add 6 tablespoons flour, the butter and nutmeg and cook, stirring, until the flour is toasted, 1 to 2 minutes. Slowly whisk in the broth and cook, stirring, until the mixture is the consistency of gravy, about 4 minutes. Slowly stir in the milk and simmer, stirring, until very thick, 6 to 10 more minutes. Remove from the heat, transfer to a bowl and let cool to room temperature. Cover and refrigerate until firm, at least 2 hours.
- Line a baking sheet with parchment paper. Pulse the bread in a food processor to make fine crumbs; transfer to a shallow dish. Put the remaining 1 1/4 cups flour in another shallow dish; beat the eggs in a third dish. Drop tablespoonfuls of the chilled mushroom mixture into the flour and toss to coat, then shape into 1 1/4-inch-long croquettes. Dip in the eggs, then roll in the breadcrumbs and transfer to the prepared baking sheet. Cover with plastic wrap; refrigerate until firm, 30 minutes.
- Heat 1/2 inch vegetable oil in a deep saucepan until a deep-fry thermometer registers 360 degrees F. Working in batches, add the croquettes and fry until golden, 2 to 3 minutes per side. Remove with a slotted spoon and drain on paper towels; season with salt. Serve with mustard.
MY GRANDMA'S ANISE POTATO SALAD
This is the basic recipe my gram used to use to make her potato salad. It sounds odd, but the anise is really good in this dish.
Provided by Domenica Ann
Categories Salad Potato Salad Recipes Dairy-Free Potato Salad Recipes
Time 50m
Yield 6
Number Of Ingredients 8
Steps:
- Place potatoes in a saucepan with enough water to cover. Bring to a boil over medium heat, and cook until tender, about 8 to 10 minutes. Remove from heat, drain, and run under cold water to cool. Drain well.
- In a large bowl, mix together the potatoes, celery, onion, mayonnaise, and anise seed. Season with salt and pepper to taste. Refrigerate until cold. Garnish with sliced hard-cooked eggs, and dust with paprika, if desired.
Nutrition Facts : Calories 380.4 calories, Carbohydrate 50.3 g, Cholesterol 134.2 mg, Fat 16.7 g, Fiber 6 g, Protein 9.7 g, SaturatedFat 3 g, Sodium 457.4 mg, Sugar 5.6 g
PASSOVER POTATO KUGEL
All Jewish households have their own version of this delicious kugel we eat every weekend. This is by far the absolute best! You will make it over and over!
Provided by Allrecipes Member
Categories Hanukkah Kugel
Time 2h25m
Yield 16
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Grate potatoes and onion in a food processor. Transfer to a large bowl and add oil, eggs, salt, and pepper. Mix to combine and place in a 9x13-inch baking dish.
- Bake, uncovered, in the preheated oven for 2 hours.
Nutrition Facts : Calories 242.7 calories, Carbohydrate 23.1 g, Cholesterol 46.5 mg, Fat 15.4 g, Fiber 2.4 g, Protein 4.2 g, SaturatedFat 1.5 g, Sodium 385.3 mg, Sugar 0.6 g
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The Inspiration Behind the Dish
Annice's potato and mushroom croquettes are inspired by traditional Passover dishes. The recipe is a fusion of the traditional flavors of Passover with modern techniques and ingredients. The dish is a celebration of the cultural diversity of Jewish cuisine and honors the legacy of the Passover holiday.The Ingredients
- Mashed Potatoes
- Chopped Mushrooms
- Onion
- Garlic Powder
- Salt and Pepper
- Matzo Meal
- Egg
- Oil for Deep Frying
The Process
The recipe for Annice's potato and mushroom croquettes is straightforward and easy to follow. Here is a step-by-step guide to making the dish.Step 1: Cook the Potatoes
To make the croquettes, start by cooking the potatoes. Boil them until they are soft and then mash them in a mixing bowl.Step 2: Sauté the Mushrooms and Onions
In a separate pan, sauté the mushrooms and onions until they are soft and fragrant. Add the garlic powder, salt, and pepper for added flavor.Step 3: Combine the Ingredients
Mix the mashed potatoes with the sautéed mushrooms and onions. Add matzo meal until the mixture has a thick and moldable consistency. Be sure to salt and pepper to taste.Step 4: Form the Croquettes
Form the mixture into small, flat, oval-shaped croquettes. Coat each croquette in beaten egg and then roll it in matzo meal to coat the outside.Step 5: Fry the Croquettes
Heat oil in a deep frying pan and fry the coated croquettes until they are golden brown. Be sure to turn them over once during frying for even cooking.Serving Suggestions
Annice's potato and mushroom croquettes are a versatile dish that can be served in various ways. Here are some serving suggestions:- Serve the croquettes as a side dish with roasted chicken or beef.
- Make a croquette sandwich by stuffing them into a pita pocket with lettuce and tomato.
- Serve the croquettes on a bed of greens, topped with a dressing of your choice.
Conclusion
Annice's potato and mushroom croquettes are a tasty and easy-to-make Passover recipe. With simple ingredients and easy steps, the recipe can be executed by anyone, regardless of their cooking experience. The dish honors the history and traditions of Jewish cuisine while incorporating modern flavors and techniques. It is a perfect addition to any Passover celebration.Tip 1: Choosing the Right Ingredients
The first step in making the perfect potato and mushroom croquettes for Passover is to choose the right ingredients. For this recipe, you will need potatoes, mushrooms, onions, matzo meal, eggs, and vegetable oil. It is important to choose fresh potatoes and mushrooms to ensure that your croquettes have the best taste and texture. Organic vegetables are always the best option. You can also use sweet potatoes instead of regular potatoes for a unique flavor.For the ingredients, the following substitutions can be made:
- To make the croquettes gluten-free, replace matzo meal with gluten-free breadcrumbs or almond flour.
- If you do not have mushrooms, you can substitute them with zucchini, eggplant or carrots.
- You can add some spices like rosemary or thyme for added flavor.
Tip 2: Preparing the Potatoes and Mushrooms
The next step in making potato and mushroom croquettes is to prepare the potatoes and mushrooms. Peel the potatoes and cut them into small pieces. Boil the potatoes in salted water until they are soft. In a separate pan, sauté the mushrooms and onions until they are soft and tender. Season the mushrooms with salt and pepper to taste.For preparing the potatoes and mushrooms, here are some additional tips:
- After cooking the potatoes, drain them and mash them with a fork or a potato masher. You can also use a food processor to obtain smoother texture.
- When sautéing the mushrooms and onions, you can add some garlic for additional flavor.
- After cooking the mushrooms, allow them to cool slightly before adding them to the mashed potatoes.
Tip 3: Mixing the Ingredients
The next step is to mix the mashed potatoes, cooked mushrooms, onions, matzo meal, and eggs. In a large mixing bowl, combine all the ingredients and mix well. Be sure to add the ingredients gradually, mixing after adding each ingredient. The mixture should be firm enough to form balls or croquettes.When mixing the ingredients, it is important to keep the following tips in mind:
- When mixing, try not to overwork the mixture, or it will become too sticky.
- Adding too much matzo meal will make the mixture too dry, but too little will make the mixture too wet. Adjust the amount of matzo meal so that the mixture is firm enough to form balls or croquettes.
- If the mixture is too wet, add more matzo meal or breadcrumbs. If it is too dry, add more eggs or a little bit of water or vegetable stock to moisten it.
Tip 4: Shaping the Croquettes
Once the mixture is well mixed, it is time to shape the croquettes. Take small portions of the mixture and form balls or croquettes in your hands. Flatten each croquette slightly, so that they are easier to fry. Place the croquettes on a plate or a baking tray.When shaping the croquettes, it is important to keep the following tips in mind:
- The size of the croquettes does matter. Make sure that they are not too large or too small. The perfect size is about the size of a golf ball.
- If you find it difficult to shape the croquettes with your hands, use a cookie scoop or an ice cream scoop for uniform shapes.
- If you need to make the croquettes ahead of time, store them in the fridge for up to 2 days or in the freezer for up to a month.
Tip 5: Frying the Croquettes
The final step is to fry the croquettes for that crispy golden brown exterior. Heat up vegetable oil in a large frying pan. Once the oil is hot, carefully place the croquettes in the oil, making sure not to overcrowd the pan. Fry the croquettes for about 3-4 minutes on each side or until they are golden brown. Remove the croquettes from the pan and place them on paper towels to drain the excess oil.When frying the croquettes, it is important to keep the following tips in mind:
- Make sure that the oil is hot enough but not smoking hot. Smoking oil can be dangerous and unhealthy.
- Do not overcrowd the pan when frying, as this will cause the temperature of the oil to decrease, and the croquettes will not cook evenly.
- Place the fried croquettes on paper towels to drain the excess oil before serving.