Ingredients with Measurements:
- 1 pound potatoes, peeled and cubed
- 1 cup frozen spinach, thawed and drained
- 1 cup crumbled feta cheese
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh dill
- 1/4 cup chopped scallions
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup all-purpose flour
- 2 eggs, beaten
- 1 cup breadcrumbs
- Vegetable oil for frying
Special equipment needed:
- Deep-fryer or heavy-bottomed pot
- Potato masher or ricer
- Baking sheet
Step-by-step instructions:
1. Boil the potatoes in a large pot of salted water until tender, about 15-20 minutes. Drain and mash or rice the potatoes until smooth.
2. In a large bowl, mix together the mashed potatoes, spinach, feta cheese, parsley, dill, scallions, salt, and pepper until well combined.
3. Shape the mixture into small croquettes, about 2 inches long and 1 inch wide.
4. Place the flour, beaten eggs, and breadcrumbs in separate shallow dishes.
5. Dredge each croquette in the flour, shaking off any excess. Dip in the beaten eggs, then coat in the breadcrumbs, pressing the crumbs to adhere.
6. Place the coated croquettes on a baking sheet and refrigerate for at least 30 minutes to set.
7. Heat the vegetable oil in a deep-fryer or heavy-bottomed pot to 350°F.
8. Fry the croquettes in batches until golden brown and crispy, about 3-4 minutes per batch.
9. Drain the croquettes on paper towels and serve hot.
Time:
Preparation time: 30 minutes
Cooking time: 15-20 minutes
Temperature:
Oil temperature: 350°F
Serving size:
Makes about 20 croquettes
Nutritional information:
Calories per serving: 120
Fat: 5g
Carbohydrates: 14g
Protein: 4g
Sodium: 250mg
Sugar: 1g
Substitutions for ingredients:
- Fresh spinach can be used instead of frozen spinach.
- Other types of cheese, such as goat cheese or ricotta, can be used instead of feta cheese.
- Other herbs, such as basil or cilantro, can be used instead of parsley and dill.
Variations:
- Add chopped sun-dried tomatoes or roasted red peppers to the mixture for extra flavor.
- Make a dipping sauce by mixing together Greek yogurt, lemon juice, and garlic.
Tips and tricks:
- Make sure to drain the spinach well to avoid excess moisture in the mixture.
- Use a cookie scoop or spoon to portion out the mixture for even-sized croquettes.
- Don't overcrowd the deep-fryer or pot when frying the croquettes to ensure even cooking.
Storage instructions:
Leftover croquettes can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the croquettes, place them on a baking sheet and bake in a preheated 350°F oven for 10-15 minutes, or until heated through and crispy.
Presentation ideas:
Serve the croquettes on a platter with a side of dipping sauce and garnish with fresh herbs.
Garnishes:
Fresh herbs, such as parsley or dill, can be used as a garnish.
Pairings:
These croquettes pair well with a simple salad or roasted vegetables.
Suggested side dishes:
- Roasted Brussels sprouts
- Grilled asparagus
- Quinoa salad
Troubleshooting advice:
- If the croquettes are falling apart when frying, try chilling them in the refrigerator for a longer period of time to set.
- If the croquettes are not crispy enough, make sure the oil is hot enough before frying.
Food safety advice:
- Make sure to cook the croquettes to an internal temperature of 165°F to ensure they are safe to eat.
- Use caution when frying with hot oil to avoid burns.
Food history:
Kroket is a Dutch snack that originated in the 19th century. It is typically made with mashed potatoes and meat, but this vegetarian version with spinach and feta cheese is a delicious twist on the classic.
Flavor profiles:
Savory, crispy, cheesy, and herbaceous.
Serving suggestions:
Serve these croquettes as an appetizer or snack. They are also great for a vegetarian main course.
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