Potato croquettes recipe with step by step photos. Sharing a very quick to make, easy and very tasty potato croquettes recipe with readily available ingredients.
These cute croquettes will be a super hit with toddlers and kids, these croquettes have potatoes, cheese, paneer and mildly spiced, what not to love 🙂 I have been getting requests for easy snack recipes for toddlers and kids, I am trying to post as many many toddlers and kids recipes as possible here, please go through the category toddler food recipes (click on the name) for over 100 toddler and kid friendly recipes, if you are looking for any specific snack or tiffin, do write to me and I will try to share the recipe at the earliest possible.
Now back to this potato croquettes recipe, this is an Indian potato croquettes recipe, I have adapted Sanjeev kapoor’s potato croquettes with few changes. I have added some grated paneer along with cheese to make the croquettes more rich. I added 2 bread slices to the potato mixture to add some mild sweetness to the croquettes and finally I have used powdered poha/aval/beaten rice to roll the croquettes instead of bread crumbs. I like to use poha to roll any cutlet as they add a very nice texture and also the cutlet or potato croquette in this case turns out very very crispy and even more tasty.
I have used big new potatoes to make potato croquettes recipe. Along with that 1-2 sweet bread slices, 1/2 cup grated cheese, 1/2 cup grated paneer, handful of mint leaves are the required ingredients. Cumin powder, red chili powder and a bit of pepper powder is used for seasoning. Here I have deep fried the potato croquettes, you can even shallow fry them.
Serve potato croquettes hot with any spicy dipping sauce. I served them with homemade marinara sauce!
Here is how to make potato croquettes recipe, do give this easy snack a try!
If you are looking for more easy snack recipes do try potato pops, poha cutlet, peas paneer cutlet.
Potato croquettes recipe with step by step photos.
1. Boil, peel and mash the potatoes very well. Add grated cheese, paneer, chopped mint leaves, crumbled bread slices, corn flour, salt, chili powder, cumin powder and pepper powder. Mix well and make a dough like ball.
2. Pulse poha/aval in a dry grinding jar until it resembles fine rava. Now take the potato mixture and divide into 10 equal portions. Shape each portion into a croquette/cylinder. Roll over the pulsed poha well until all the sides are coated.
3. Heat oil for deep frying. While the oil is getting heated, finish shaping all the croquettes. Deep fry 2-3 shaped croquettes at a time in hot oil. Deep fry until all the sides turn crispy and golden brown. Serve potato croquettes hot with any dipping sauce.
vegans can use tofu instead of paneer and leave out cheese
Boil, peel and mash the potatoes very well. Add grated cheese, paneer, chopped mint leaves, crumbled bread slices, salt, chili powder, cumin powder and pepper powder. Mix well and make a dough like ball.
Pulse poha/aval in a dry grinding jar until it resembles fine rava. Now take the potato mixture and divide into 10 equal portions. Shape each portion into a croquette/cylinder. Roll over the pulsed poha well until all the sides are coated.
Heat oil for deep frying. While the oil is getting heated, finish shaping all the croquettes. Deep fry 2-3 shaped croquettes at a time in hot oil. Deep fry until all the sides turn crispy and golden brown. Serve potato croquettes hot with any dipping sauce.
Notes
1. You can use bread crumbs or fine sooji for rolling instead of rice flakes. 2. Paneer is optional
Nutrition
Calories: 78kcal
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As long as they're chilled and not too runny, you can use any type of leftover mashed potatoes, whether it's a plain mash or one made with butter and cream. Adding flour to the filling also prevents them from falling apart.
At first glance on English Google (we'll get into Spanish Google later — be warned), croquettes originated in France, first popping up around 1691. Then, they eventually made their way to the Netherlands, where they're called krokets, and Spain, where they're called croquetas.
A croquette (/kroʊˈkɛt/) is a deep-fried roll originating in French cuisine, consisting of a thick binder combined with a filling, which is then breaded. It is served as a side dish, a snack, or fast food worldwide. The binder is typically a thick béchamel or brown sauce, mashed potatoes, wheat flour or wheat bread.
The flat oval-shaped patties are breaded with light and airy panko breadcrumbs and deep-fried till golden brown and crispy. Korokke was introduced in Japan around the late 1800s as a potato filling instead of the traditional French creamy croquettes due to the lack of dairy in Japan.
Potato flour and potato starch would work as well. Stir in the thickening agent gradually, about a tablespoon at a time, until the potatoes have reached your desired consistency. Be conservative, as too much thickener can lead to gluey mashed potatoes.
Why do my potato croquettes fall apart? Croquettes may fall apart during frying if the mixture is too wet. As the croquettes get hot, moisture turns to steam, causing them to get soggy and lose their shape. Adding more of a binding agent (beaten egg and/or flour) should help the mixture stay together.
What are Japanese croquettes made of? Korokke is a Japanese street food that is traditionally filled with mashed potatoes, beef mince and onion – there are also versions that include carrots or sweet potatoes. The korokke is then shaped into an oval, breaded and deep fried.
The most popular Spanish croquette recipe is croquetas de jamón, made from Spanish ham. Other popular croquettes we will discuss are chicken, fish, cod, shrimp, and vegetable croquettes.
Potato croquettes can be frozen either already cooked or uncooked. Freeze them cooked and cooled in a freezer safe bag or container. When freezing uncooked, freeze them on a cookie sheet until firm then move to a freezer safe container. Let thaw in the fridge, then dredge in the flour and cook.
Croquette potatoes, also known as potato croquettes, have a history that can be traced back to France in the 19th century. They were invented in the early 1800s, and their creation is often attributed to French chef and culinary innovator Antoine Beauvilliers.
Dutch croquettes, or kroketten as we call them are a very popular snacks in The Netherlands. They are sold in Dutch fast food restaurants, so called 'snackbars'.
They're a popular Cuban appetizer made by blending finely ground ham with bechamel sauce. The mixture is shaped into oval shapes, coated with breadcrumbs, and deep-fried until golden brown. Cuban croquettes have a firm ham filling while Spaniard croquettes have a looser filling.
The curdling is caused by high heat, which is hard to avoid in an oven. So to keep the sauce together, tackle it before the dish goes in the oven. Instead of simply layering grated cheese and milk or cream with the potatoes, you need to make a smooth cheese sauce.
If the potato cakes are falling apart because they are too wet it might not have enough flour. Troubleshoot this by adding more flour 1 tablespoon at a time until you get a better consistency, the mixture should be somewhat wet and will have a slight stickiness but you also don't want it falling apart.
Your potatoes may be under-cooked: If the potatoes aren't boiled all the way through, they may not hold their shape when being smashed and then crumble. Your potatoes may be over-smashed: Don't be too aggressive when smashing the potatoes as this can cause them to break apart.
If your potatoes are too wet and not enough flour was used, the potato dough will fall apart as it fries. So make sure to try and cut the potatoes into 1 inch slices, drain the potatoes immediately and completely when they are tender, and the measure the flour properly.
Introduction: My name is The Hon. Margery Christiansen, I am a bright, adorable, precious, inexpensive, gorgeous, comfortable, happy person who loves writing and wants to share my knowledge and understanding with you.
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