Ingredients with Measurements:
- 4 medium-sized potatoes, peeled and boiled
- 1/2 cup breadcrumbs
- 1/2 cup all-purpose flour
- 1/2 cup milk
- 1/2 cup grated cheddar cheese
- 1 tablespoon curry powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 eggs, beaten
- 2 cups vegetable oil for frying
Special equipment needed:
- Large mixing bowl
- Medium-sized saucepan
- Wooden spoon
- Deep fryer or heavy-bottomed pot
- Slotted spoon
- Paper towels
Step-by-step instructions:
1. In a large mixing bowl, mash the boiled potatoes using a wooden spoon.
2. Add the breadcrumbs, flour, milk, grated cheese, curry powder, salt, and black pepper to the mashed potatoes. Mix well until all ingredients are combined.
3. Take a small amount of the mixture and shape it into a croquette. Repeat until all the mixture is used up.
4. Dip each croquette into the beaten eggs, then coat it with breadcrumbs.
5. Heat the vegetable oil in a deep fryer or heavy-bottomed pot over medium-high heat.
6. Fry the croquettes in batches until golden brown, about 3-4 minutes per batch.
7. Use a slotted spoon to remove the croquettes from the oil and place them on a plate lined with paper towels to drain excess oil.
Time:
Preparation time: 20 minutes
Cooking time: 15 minutes
Temperature:
Medium-high heat for frying
Serving size:
Makes 12 croquettes
Nutritional information:
Calories per serving: 190
Fat: 10g
Carbohydrates: 20g
Protein: 5g
Substitutions for ingredients:
- Panko breadcrumbs can be used instead of regular breadcrumbs.
- Parmesan cheese can be used instead of cheddar cheese.
- Almond milk can be used instead of regular milk for a dairy-free option.
Variations:
- Add chopped onions and garlic to the potato mixture for extra flavor.
- Use sweet potatoes instead of regular potatoes for a healthier option.
- Add cooked ground beef or chicken to the potato mixture for a meaty version.
Tips and tricks:
- Make sure the oil is hot enough before frying the croquettes to prevent them from becoming greasy.
- To make the croquettes ahead of time, freeze them after coating them with breadcrumbs. When ready to fry, thaw them for 10-15 minutes before frying.
- Serve the croquettes with a side of dipping sauce, such as sweet chili sauce or garlic aioli.
Storage instructions:
Store the leftover croquettes in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the 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 garnish them with chopped parsley or cilantro.
Garnishes:
Chopped parsley or cilantro
Pairings:
Serve the croquettes with a side of salad or roasted vegetables.
Suggested side dishes:
Salad, roasted vegetables
Troubleshooting advice:
- If the croquettes fall apart while frying, add more breadcrumbs to the mixture to make it firmer.
- If the croquettes are too dry, add more milk to the mixture to make it more moist.
Food safety advice:
- Make sure the potatoes are fully cooked before mashing them to prevent foodborne illness.
- Use a food thermometer to ensure the oil is heated to the correct temperature for frying.
Food history:
Croquettes originated in France in the 19th century and were traditionally made with leftover meat or fish.
Flavor profiles:
Savory, cheesy, and slightly spicy from the curry powder.
Serving suggestions:
Serve the croquettes as an appetizer or a side dish.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A