How to make potato croquettes

How to make potato croquettes

An original dish in the form of fragrant potato balls covered with a golden crust - this is what potato croquettes are. They look great, are prepared quickly, and are made from affordable products – so they are suitable for both everyday and special occasion menus.

Recipe 1 potato croquettes with mushroom sauce

Potato croquettes are served both as an independent dish and as an appetizer or side dish for meat and fish. They mix well with vegetable salads and are suitable for a Lenten menu (if the composition does not include additional meat or cheese entrails).

Serving croquettes as an independent dish implies the presence of sauces:

• mushroom;
• cheese;
• sour cream;
• sour cream and garlic;
• acute.

Before serving, the potato balls are placed on a huge flat dish lined with fresh lettuce or Chinese cabbage. The croquettes are topped with sauce and sprinkled with finely chopped herbs as desired by the hostess.

Some useful tips from experienced chefs regarding preparing the dish:

• Potato balls are served freshly prepared, so frying large quantities right away is not recommended. Excess preparations are stored in the freezer and cooked after 10 minutes of defrosting at room temperature.
• The croquettes will turn out crispy and tasty if, after making, they are laid out on a paper towel to absorb the oil.
• The balls will not disintegrate if you boil the potatoes directly in their skins and, after peeling, pass them through a meat grinder.
• The dish can be prepared in the oven: cover a baking sheet with foil or baking paper and bake for 30-40 minutes. In this case, it may be used as part of a dietary diet.

It takes 1-1.5 hours to prepare the ingredients and cook the dish itself.

Ingredients

• 3-4 potato tubers;
• 150-200 g of mushrooms;
• 1 testicle;
• 1 tbsp. oil drain;
• 3 tbsp. paneer.crumbs;
• 1 b. sour cream;
• 3 tbsp. flour;
• 1 stack vegetable oil;
• salt and pepper to taste.

The following are also added to the potato croquette dough:

• chopped fried onion;
• finely chopped bacon;
• chopped chicken fillet;
• chopped dill and parsley.

How to make mashed potato croquettes

Potato croquettes recipe step by step:

1. Cut the peeled potatoes into pieces and cook, adding salt after boiling.
2. After cooking, drain the water, add butter and create a thick puree without adding water.
3. Break the egg into a separate container, then separate the yolk and add to the potato dough.
4. Beat the white thoroughly with a fork - it is needed to process the croquettes.
5. Dip balls formed from puree into flour, then into egg white, then sprinkle with breadcrumbs.
6. Pour vegetable oil into a saucepan, bring to a boil, reduce gas. Place the balls in the deep fryer for 2-3 minutes. Don’t forget to twist so that a golden brown crust forms on all sides.
7. Wash the mushrooms and cut into small pieces.
8. Pour a little oil into a frying pan, heat it up and fry the mushrooms for 10 minutes.
9. After purchasing the rosy color, add sour cream to the mushrooms, add salt and pepper. Simmer for another 2-3 minutes, then remove the pan from the stove.

Recipe 2 potato croquettes with cheese

-cook potato croquettes (1) (how) Additional word

-cook (1) (potato croquettes, recipe) Additional word

The cheese filling is placed inside a potato cake, which has the shape of a ball or sausage. After processing the products with breadcrumbs, they are placed in the oven or in oil bubbling in a saucepan. The inside of the croquette has a delicate structure, and the outside is covered with an appetizing crispy crust.

• 5-6 potatoes;
• 2 testicles;
• 200 g cheese;
• 3 tbsp. flour;
• 1 garlic clove;
• 5 tbsp. breadcrumbs;
• 1.5 stack. vegetable oil;
• salt and pepper to taste.

The indicated quantity of goods is designed for 3-4 regular servings.

Preparing the dish will take 40-60 minutes.

How to make potato croquettes with cheese inside:

1. Boil the unpeeled tubers until fully cooked, after cooling, peel them and puree them into a dense mixture, not forgetting to add salt and pepper.
2. Pass the garlic through a press and mix with the potatoes.
3. Sift the flour into the puree, mix the dough thoroughly.
4. Grate the cheese on a grater with large holes.
5. Beat the egg with a fork or whisk in a separate container.
6. Make small cakes from the puree; their thickness must be at least 5 mm.
7. Place the flatbreads on the table and place 1 tsp in the center of each. cheese, roll and form into oval sausages or balls.
8. Dip any croquette in the egg mixture, then sprinkle with breadcrumbs and place in oil bubbling in a frying pan or saucepan.
9. Fry the balls for 2-3 minutes on each side until an appetizing crust appears.

Serve fresh and hot.

Potato croquettes

Savory and crispy potato croquettes, breaded, without frying in oil.

Ingredients for Potato Croquettes:

• Potatoes (boil in advance) - 400 g
• Chicken egg - 3 pcs
• Wheat flour / Flour - 2 tbsp. l.
• Butter (melt) - 40 g
• Breadcrumbs / Breading - 3 tbsp. l.
• Salt - to taste

Production time: 50 minutes

Number of servings: 5

Nutritional and energy value:

Potato croquettes recipe:

Grate the boiled potatoes. Separate the yolks from the whites of the eggs and melt the butter.

Place grated potatoes, egg yolks, butter and flour in a deep bowl. Add salt to taste and mix thoroughly.

Roll the prepared mixture into balls the size of a walnut. Dip them in egg whites and roll in breadcrumbs.

Place the croquettes on a baking sheet lined with parchment. Bake at 180º for about 20 minutes.

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Potato croquettes

Potato croquettes are small balls of mashed potatoes that are deep fried. They turn out golden brown, with a delicious crispy crust, but the inside remains tender and soft. This dish is very popular as a hearty snack or side dish during a gala feast and small home gatherings.

The recipe for these croquettes is quite simple; you won’t need any fancy ingredients or special culinary skills. All you need to do is prepare mashed potatoes, then form the mashed potatoes into balls and fry them in a lot of oil. And keep in mind that the plate of croquettes scatters in one moment, so it’s better to prepare a double portion right away.

By the way, pay attention to the recipe for dumplings, which are also made from potatoes.

Ingredients

• 500 g potatoes
• 1 tbsp. salt
• a pinch of ground pepper
• dill (fresh or dried)
• beloved spices
• 0.5 cups flour
• 1 large egg
• 0.5 cups breadcrumbs
• 0.5 cups sunflower oil

How to make potato croquettes

Before you start making croquettes, you should boil the potatoes. We clean and wash it, cut it into small cubes (this will speed up the cooking process), fill it with water and add half a tablespoon of salt. If desired, you can add bay leaves to the potatoes, then the smell of the dish will be richest. Cook the potatoes until fully cooked, about 25 minutes.

Then drain all the water completely, leaving not a drop. For croquettes we need cool mashed potatoes. Using a masher we prepare a homogeneous puree.

Add salt and pepper to the puree, also chopped dill and any spices to your taste. Mix everything thoroughly and set the pan with the puree aside until it cools completely.

In the meantime, prepare the ingredients for the batter, because the croquettes are prepared specifically in it. Pour flour into one plate and breadcrumbs into another. Another container will contain an egg, lightly beaten with a fork.

Pour sunflower oil into a small ladle (approximately 2 cm deep).

Using your hand, scoop up portions of the puree and form into balls the size of a small walnut.

Then roll any such ball in flour, dip it in the egg and sprinkle with breadcrumbs. For convenience, we stack the balls on the board. When all the balls are prepared, turn on the heat under the pan with oil.

Heat the oil to a boil and add the first batch of croquettes (batch of 5-7 pieces).

Fry the potato croquettes until golden brown and remove from the oil. It takes no more than one minute to fry each batch.

We serve the finished croquettes hot with any sauce, but they taste best with cheese-garlic sauce or tartar sauce.

We also recommend trying another exciting appetizer in the form of balls: “Raffaello” made from crab sticks.

Potato croquettes - 5 regular recipes

Potato croquettes are small cutlets fried in a large amount of vegetable oil. They are prepared from mashed potatoes as a side dish for meat, and with various meat or vegetable entrails as an independent dish for lunch or dinner.

Traditional potato croquettes

A very ordinary, yet delicious recipe that will appeal to all members of your family.

Compound:

• potatoes – 350 gr.;
• butter – 50 gr.;
• flour – 70 gr.;
• testicle – 1 pc.;
• breadcrumbs;
• salt.

Manufacturing:

1. Wash the potatoes, cut off the top layer with a vegetable peeler and cook.
2. Drain the water from the pan and mash the potatoes, add butter.
3. Add the yolk to the slightly cooled puree, add salt as needed, and add spices.
4. Beat the egg whites with a whisk in a separate bowl.
5. Heat the vegetable oil in a deep dish or deep fryer.
6. Roll the potato mass into small cutlets in the shape of a ball or oblong cylinders.
7. Dip the croquettes in flour, then dip into the beaten egg white. And make the last layer of breadcrumbs.
8. Fry them in bubbling oil until light brown and place on a paper towel.
9. Once the excess oil has drained off, the potato croquettes are ready to serve.

They can be served with meat or fish, or eaten with creamy or mustard sauce.

Potato croquettes with mushrooms

The combination of potatoes and mushrooms will sparkle with different colors in this dish.

Compound:

• potatoes – 350 gr.;
• mushrooms – 150 gr.;
• onion – 1 pc.;
• butter – 50 gr.;
• flour – 70 gr.;
• testicle – 1 pc.;
• breadcrumbs;
• salt.

Manufacturing:

1. Wash and peel the potatoes. Boil, not forgetting to add salt.
2. Drain the water and mix with butter and yolk. Add a little flour as needed.
3. While the potatoes are cooking, fry the onion cubes and add the mushrooms cut into small pieces. These can be any wild mushrooms or champignons.
4. Make a flat cake from the potato mixture, place the mushroom filling in the middle and form a patty.
5. Dip them in flour, then dip in egg white and roll in breadcrumbs.
6. Fry on both sides in a frying pan until golden brown in vegetable oil.
7. Serve with creamy or sour cream sauce, garnished with herbs.