Best Deep Fried Potato Croquettes Recipes

POTATO CROQUETTES DEEP FRIED

Steps:

• 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.

DEEP-FRIED POTATO CROQUETTES

Steps:

• Place potatoes in a large saucepan and add enough cold water to cover the potatoes by at least 1-1/2 inches. Add 1 tablespoon salt. Bring to boil, cover partially, and cook over medium heat until tender, about 20 minutes. Drain the potatoes and return them to the saucepan. Dry the potatoes by shaking the pan over low heat for a few seconds until all visible moisture is gone.
• Press the potatoes through a food mill or potato ricer into a mixing bowl. Add the butter, egg yolks, and 1 tablespoon of flour. Mix well with a wooden spoon. Season generously with salt, white pepper and nutmeg. The mixture must be fairly dry or the croquettes will burst during frying.
• Spread the potato mixture evenly on a nonstick baking sheet and shape into a 10 x 5-inch rectangle that is no more than 1 inch high. Cover with plastic wrap and refrigerate until the mixture is quite firm, at least 1 hour.
• Prepare three bowls: In one, beat the egg whites until they are well mixed. Place the remaining 1 cup flour in the another bowl, and the bread crumbs in the third. Arrange in order: flour, egg whites, bread crumbs.
• Cut the potato mixture into small rectangles approximately 1 inch wide and 2 inches long. Use fingers and hands to shape them into cylinders. Dip each croquette, one at a time, first into the flour, shaking off the excess, then into the egg whites, and finally into the bread crumbs. Arranged the shaped and dipped croquettes on another baking sheet. At this point the croquettes can be refrigerated, covered, for several hours or overnight. In fact, they will be better if allowed to rest int he refrigerator until the following day. (They can also be wrapped in plastic and frozen for up to 2 months.).
• Heat the oil in a deep fryer to 380°F Add the croquettes in batches and fry until golden brown on all sides, 3 to 4 minutes. Drain on paper towels and serve. The finished croquettes can be kept warm in a preheated 300°F oven for up to 20 minutes, but it is best to serve them as soon as possible.