Potato Croquettes
Ingredients
The potato mixture
-
2 ½
lbs
russet or baking Potatoes, peeled, cut into small cubes, boiled and cooled
-
⅓
cup
butter
-
¼
cup
milk
-
1
teaspoon
creole seasoning
-
¼
cup
chopped green onions
-
⅓
cup
parmesan cheese
-
½
cup
cooked bacon or leftover ham, chopped
-
salt and freshly ground pepper
to taste
The coating
-
1
cup
all-purpose flour
-
3-4
large
eggs, beaten
-
1
cup
cracker crumbs or plain bread crumbs
-
½
cup
white cheddar cheese or mozzarella, small diced
-
Vegetable oil
for deep frying
-
1-2
tablespoons
parsley for garnish
Instructions
- Boil the potatoes in salted water until tender, about 18-20 minutes, then drain and transfer to a mixing bowl.
- Mash the potatoes with butter, milk, and creole seasoning, then mix in green onions, parmesan cheese, and bacon or ham. Season with salt and pepper.
- Prepare three bowls: one with flour, one with beaten eggs, and one with breadcrumbs.
- Shape the potato mixture into cylinders, placing a teaspoon of cheese in the center of each.
- Coat each croquette in flour, dip in egg, and roll in breadcrumbs until evenly coated.
- Heat vegetable oil in a skillet over medium-high heat and fry the croquettes until golden brown on all sides.
- Remove the croquettes and drain on paper towels. Garnish with parsley before serving.
Nutrition Facts (estimated)
Servings
20 - 25 croquettes
Calories
147
Total fat
7g
Total carbohydrates
17g
Total protein
5g
Sodium
127mg
Cholesterol
39mg
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