Hey everyone, it’s John, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, potato croquette. One of my favorites food recipes. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Potato Croquette is one of the most popular of recent trending foods in the world. It is simple, it is quick, it tastes yummy. It is appreciated by millions daily. They’re fine and they look wonderful. Potato Croquette is something which I have loved my whole life.
Read Customer Reviews & Find Best Sellers. Roll in flour, shaking off excess, dip in egg wash, then roll in breadcrumbs to coat. Form mixture into patties, and dredge patties in the bread crumbs. Cook's Note: Cook in small batches, giving each croquette at least two inches of space around it to not overcrowd the pan.
To begin with this recipe, we must prepare a few components. You can have potato croquette using 10 ingredients and 7 steps. Here is how you cook it.
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The ingredients needed to make Potato Croquette:
- Make ready Ingredients
- Prepare 2 cup mashed potatoes
- Get 1 egg yolk
- Take 2 tbsp melted butter
- Prepare 1/4 tsp salt
- Get 1/4 tsp pepper
- Make ready 1 tsp dried parsley
- Prepare 1 tbsp chopped onoin
- Take 1 beaten egg
- Take 1 cup bread crumbs
Fry each croquette in shallow oil until brown on all sides. Dip potato balls in egg, then roll in. How To Make Potato Croquettes Peel and wash the potatoes in cold water. Put in a pot with salted water and bring to a boil.
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Instructions to make Potato Croquette:
- this recipie was adapted from 'The Vegetable Book' c 1928, by Women's World Magazine
- beat potatoes, egg yolk, and butter until fluffy
- add salt, pepper, parsley, and onion. mix well
- mold into patties
- dip each patty in beaten egg, then in bread crumbs. Repeat once more.
- fry in oil until golden on each side.
- drain on paper towels.
How To Make Potato Croquettes Peel and wash the potatoes in cold water. Put in a pot with salted water and bring to a boil. Wash and peel the potatoes and cut them into equal sized chunks. Cover them with cold water and bring to a boil. Add salt and boil until a butter knife pierces through easily.
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