Ingredients with Measurements:
- 4 large potatoes, peeled and boiled until tender
- 1 cup shredded cheddar cheese
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Salt and pepper, to taste
- 1/2 cup all-purpose flour
- 2 eggs, beaten
- 1 cup breadcrumbs
- Vegetable oil, for frying
Special equipment needed:
- Deep-fryer or large, heavy-bottomed pot
- Slotted spoon or spider strainer
Step-by-step instructions:
1. Mash the boiled potatoes in a large bowl until smooth.
2. Add the cheddar cheese, Parmesan cheese, parsley, garlic powder, onion powder, salt, and pepper to the bowl. Mix well.
3. Form the potato mixture into small balls or cylinder shapes.
4. Roll each croquette in flour, then dip in beaten eggs, and finally coat in breadcrumbs.
5. Heat the vegetable oil in a deep-fryer or large, heavy-bottomed pot until it reaches 375°F.
6. Fry the croquettes in batches until golden brown, about 2-3 minutes per batch.
7. Use a slotted spoon or spider strainer to remove the croquettes from the oil and place them on a paper towel-lined plate to drain excess oil.
Time:
Preparation time: 30 minutes
Cooking time: 15 minutes
Temperature:
Oil temperature: 375°F
Serving size:
Makes about 20 croquettes
Nutritional information:
Calories per serving: 150
Total fat: 7g
Saturated fat: 3g
Cholesterol: 35mg
Sodium: 200mg
Total carbohydrates: 17g
Dietary fiber: 1g
Sugar: 1g
Protein: 5g
Substitutions for ingredients:
- Use any type of shredded cheese you prefer instead of cheddar.
- Substitute dried parsley for fresh parsley.
- Use seasoned breadcrumbs instead of plain breadcrumbs.
Variations:
- Add chopped cooked bacon or ham to the potato mixture for extra flavor.
- Roll the croquettes in crushed potato chips instead of breadcrumbs for a crunchy coating.
- Stuff the croquettes with a small cube of mozzarella cheese or a jalapeño pepper for a spicy kick.
Tips and tricks:
- Make sure the mashed potatoes are completely cooled before adding the cheese and other ingredients to prevent the cheese from melting.
- Use a cookie scoop or ice cream scoop to make uniform-sized croquettes.
- If the croquettes are falling apart during frying, try chilling them in the refrigerator for 30 minutes before frying.
Storage instructions:
Store leftover croquettes in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat croquettes in a preheated oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
Arrange the croquettes on a platter and sprinkle with additional chopped parsley for a pop of color.
Garnishes:
Garnish with a dollop of sour cream or a sprinkle of chopped chives.
Pairings:
Serve with a side of ketchup, ranch dressing, or honey mustard for dipping.
Suggested side dishes:
- Roasted vegetables
- Green salad
- Garlic bread
Troubleshooting advice:
- If the croquettes are too dry, add a little milk or cream to the potato mixture to moisten it.
- If the croquettes are too wet, add more breadcrumbs to the coating mixture to absorb excess moisture.
Food safety advice:
- Use caution when frying with hot oil to prevent burns.
- Make sure the croquettes are cooked to an internal temperature of 165°F to ensure they are safe to eat.
Food history:
Croquettes originated in France in the 19th century and were traditionally made with leftover meat or fish mixed with mashed potatoes and coated in breadcrumbs before frying.
Flavor profiles:
Savory, cheesy, crispy
Serving suggestions:
Serve as an appetizer or side dish for a party or family gathering.
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Taste: Creamy, Cheesy, Savory, Crispy, Comforting