DEEP-FRIED POTATO CROQUETTES
From Ruth Van Waerebeek's "Everybody Eats Well in Belgium Cookbook." Labor intensive, somewhat messy and time-consuming to make, but people rave about these. Golden brown and crunchy on the outside, then mashed potato heaven inside. I've done what Ruth recommends: make the croquettes the day before, and just do the deep frying at dinner time.
Provided by Belgophile
Categories Potato
Time 2h30m
Yield 24 croquettes, 4-5 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 1964.1, Fat 176.4, SaturatedFat 27.9, Cholesterol 127.8, Sodium 2002.4, Carbohydrate 84.9, Fiber 7.1, Sugar 3.8, Protein 15.8
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tobias gumbo
[email protected]These croquettes are a great way to use up leftover mashed potatoes. They're easy to make and they taste amazing!
Immie Mcpherson
[email protected]I made these croquettes for a potluck and they were a huge hit! Everyone loved them and asked for the recipe.
Sweta Baniya
[email protected]These croquettes were a bit too salty for my taste. I think I'll use less salt next time.
Saki Ahmed
[email protected]I'm not a big fan of fried food, but these croquettes were surprisingly light and fluffy. I'll definitely be making them again.
Deleigh Blaauw
[email protected]These croquettes were delicious! I served them with a side of sour cream and they were perfect.
HORROR GAMES
[email protected]I made these croquettes for my kids and they loved them! They're so easy to make and they're a great way to get kids to eat their vegetables.
Acidri Adnan
[email protected]These croquettes were a bit too crispy for my taste. I think I'll cook them for a shorter amount of time next time.
Florin Nicolae
[email protected]I followed the recipe exactly and my croquettes turned out perfect! They were crispy on the outside and fluffy on the inside. The cheese filling was delicious.
call center
[email protected]The croquettes were good, but I found them to be a bit bland. I think I'll add some more herbs and spices next time.
Abala Beauty
[email protected]These croquettes were a bit too oily for my taste. I think I'll try baking them next time instead of frying them.
mahir ahmed
[email protected]I've made these croquettes several times now and they're always a hit. They're so easy to make and they taste amazing. I love that I can use up leftover mashed potatoes to make them.
clarence reddix
[email protected]These croquettes were delicious! The potatoes were crispy on the outside and fluffy on the inside. The cheese filling was rich and flavorful. I will definitely be making them again.
Kyle Wood
[email protected]I made these croquettes for a party and they were a huge success! Everyone loved them and asked for the recipe. They're so easy to make and they taste amazing.
Shawn Hagan
[email protected]These potato croquettes were a hit! My family loved them and said they were the best they've ever had. I will definitely be making them again.