4 recipes found
In a large bowl, combine mashed potatoes, cheese, eggs, parsley, bacon bits, onion flakes, salt, and pepper. Form mixture into patties, then dredge patties in bread crumbs.
Pour oil 1/2-inch deep in a large, heavy skillet. Heat oil over medium-high heat.
Fry patties in hot oil, flipping to fry them on both sides until they are golden brown. Serve hot.
Combine potatoes, cheese, eggs, pancetta, 2 tablespoons parsley, garlic, onion powder, 1/2 teaspoon. salt, and red pepper in a large bowl. Using damp hands, form mixture into 18 patties. Coat patties in bread crumbs.
Pour oil to a depth of 1/2 inch into a large, heavy-bottomed skillet. (You’ll need about 3 cups oil.) Heat over medium-high heat to 350 degrees F to 365 degrees F (175 to 185 degrees C). Preheat the oven to 200 degrees F (93 degrees C).
Working in batches, fry potato patties in hot oil, turning halfway through, until browned on both sides, 2 to 4 minutes. Transfer to a paper towel-lined baking sheet and keep warm in the oven.
For sauce, whisk together mustard, maple syrup, lemon juice, chopped herbs, vinegar, black pepper, and remaining 1/4 teaspoon salt in a small bowl. Garnish with additional herbs. Serve croquettes with sauce.
Whisk egg yolk, garlic, and 1 tablespoon lemon juice in a bowl until well-blended. Drizzle in 1 tablespoon olive oil and canola oil slowly, whisking constantly, until blended. Drizzle in remaining olive oil and canola oil, whisking constantly, until thick and smooth. Season with salt, pepper, and paprika. Transfer aioli to the refrigerator.
Melt butter in a skillet over medium-low heat. Stir in flour to make a paste, about 1 minute. Reduce heat to low. Stir in milk gradually until sauce thickens, 2 to 3 minutes. Stir in tuna, parsley, chives, dill, 1/2 teaspoon lemon juice, lemon zest, and nutmeg. Cook and stir until mixture is the consistency of mashed potatoes, about 3 minutes. Season with salt and pepper.
Spread tuna mixture in a baking dish. Cover with plastic wrap and cool in refrigerator, 2 to 3 hours or overnight.
Whisk 2 eggs in a small bowl.
Pour panko bread crumbs into a shallow dish.
Divide chilled tuna mixture into 8 equal portions; shape into cylinders or patties with lightly moistened hands. Dip cylinders into egg wash and roll in bread crumbs to coat. Arrange on a plate and chill until firm, about 1 hour.
Heat vegetable oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
Fry croquettes in batches until golden brown, 5 to 8 minutes. Remove with a slotted spoon and drain on paper towels. Serve alongside aioli.
Place the potatoes into a saucepan and fill with enough water to cover. Bring to a boil, then reduce the heat and simmer until tender enough to easily pierce with a fork. Drain and toss gently over low heat for a minute to completley dry out. Press them through a sieve or just mash with a potato masher until smooth. Season with salt, pepper and nutmeg. Mix in the butter and egg yolk, then spread out on a tray to cool.
Preheat the oil in a deep-fryer to 365 degrees F (180 degrees C). The oil is the proper temperature when a cube of bread browns in about 15 seconds.
In a large bowl, mix together the Parmesan cheese and spinach. Blend in the mashed potatoes. On a floured surface, using floured hands, roll small handfuls of the mixture into cylinders about 3/4 inch thick and 2 1/2 inches long. Tap the ends to flatten.
Season 1/2 cup of flour with salt and pepper and place on a tray. In a shallow bowl, whisk together the eggs and peanut oil. Place the bread crumbs into a separate shallow bowl. Roll the croquettes in seasoned flour, then dip into the egg and then coat with bread crumbs.
Fry the croquettes a few at a time, so they have some room in between, until golden brown, 5 to 6 minutes. Carefully remove from the oil using a slotted spoon and drain on crumpled paper towels.