These delicious croquettes are perfect for dinner, as well as a snack or side dish to your daily game. Potato croquettes - perfectly toasted, crispy on the outside and soft on the inside, filled with cheese, ham and spices. Potato croquettes are balls of mashed potatoes, fried in gold, stuffed with ham and cheese. Potatoes are perfect for holiday meals, no matter how you cook them.
While you will need to wait to fry them until they are ready to eat, in most cases this can be done ahead of time. I roast them at home first and then heat them until crispy in the oven when I get to the party. They are easy to bake on a baking sheet at 400 degrees F for 15 minutes or until crisp.
If you want more flavor, you can also season the eggs and flour with more salt and pepper. If the potatoes are creamier or thinner, you will need more flour. Be sure to defrost them completely before dipping them in flour, egg, breadcrumbs and frying.
To reheat them, place them on a baking sheet in a hot oven (350 degrees) for 10 minutes. It will take about five minutes to cook, make sure they don't fall apart, but they shouldn't.
Be sure to place them on a baking sheet lined with parchment and preheat them in the oven until hot. To make them, simply use gluten-free flour and gluten-free bread crumbs.
Important notes
Put a few croquettes in the basket (not too much, as this will cool the oil too much) and lower them. When using, cook the croquettes as instructed, increasing the time to 20-25 minutes
. Serve with the dipping sauce of your choice. Prepare the croquettes as instructed and skip the refrigeration step. The croquettes are formed as shown in the picture, and then rolled in the beaten eggs, and then rolled in the breadcrumbs.
Dip each croquette in an egg and then in bread crumbs; then add the egg and breadcrumbs again to coat everything. Dip the croquettes first in flour, shaking off the excess, then in the egg, and then in the bread crumbs. Dip the croquette in flour, then in an egg, and finally in breadcrumbs, making sure the croquet is completely covered.
Ingredients for the croquette recipe:-
Half a kilo of potatoes
two eggs
Large spoonful of chopped parsley
cup parmesan cheese
Salt and Pepper
crumbs of khobar for packaging
Minced and marinated pork
precise packaging
Two tablespoons of large butter
Two tablespoons of milk or sour cream
Two cloves of garlic, minced
Sauce as desired
Add the potatoes with butter, salt and pepper to the chopped garlic bowl. Add butter, salt, pepper, milk, eggs and mashed potatoes. Then add butter, milk and Creole sauce or ranch dressing and mash with a fork or potato grinder.
After the potatoes have cooled, add 2 eggs, Parmesan cheese, 3 tablespoons of flour, chopped ham, parsley, salt and pepper. potato side Boil the potatoes for 10-15 minutes, until they are easily chopped with a fork. Boil the peeled quarter potatoes in salted water for 10 minutes, until soft and suitable for a fork. Let the puree cool completely, then refrigerate until soft.
recipe cardchristmas dinners
To make croquettes, first add flour to a bowl, second with two beaten eggs, and third with bread crumbs. Prepare ahead - Prepare the potato mixture and shape the croquettes, then place them on a baking sheet lined with parchment paper. If you don't want to use the filling, simply roll the potato mixture into a tube and move on to the next step. Squeeze a small amount of the mixture and roll in your hands to form balls.
Pour in enough water to cover them, add a pinch of salt and bring the water to a boil. Fry the potato balls in a skillet over high heat and plenty of oil until golden brown on all sides. In a bowl, squeeze or use a fork to remove the fried garlic and mash with a fork.
From the potatoes I make all the croquettes, one by one, and put them on the plates, then roll them in flour, then set them aside again, then the egg and then the bread crumbs. Mashed potatoes can become very chewy and starchy if you stir too much, so I recommend stirring the mixture into chunks with your hands.
Usually the granules are in the shape of a cylinder or oval, but I have found it easier to shape them into balls, feel free to be as traditional as you like. I've already eaten slices that even used salted cod, so the world is really your oyster here in terms of how delicious these little slices taste. I love baking these slices because it means you can cook more at the same time, and it also prevents the mess you can get with fried foods. I also used chopped fresh onions instead of dried ones and roasted the croquettes at 400 degrees for about 15 minutes on each side.
I added some flour to the potatoes to make them harder and easier to work with. I also made a ball about 2 inches out of the potatoes, dipped them in breadcrumbs, and flattened them slightly.
Mashed Potatoes - When I make mashed potatoes I get quite thick and slightly lumpy, perfect for these potato croquettes. For this slice recipe, we use a large amount of leftover mashed potatoes. But among these croquettes, real mashed potatoes, garlic and parmesan are having their little feast. If you have leftover mashed potatoes, you're on your way to golden brown croquettes with cheese filling.
Potato croque
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