Potato Croquettes

By The Canadian Living Test Kitchen

26 people added this to their Recipe Box

This recipe makes 8 servings

Nutritional Info
Per each of 8 servings: about	-
cal	310310 cal
pro	5 g5g pro
total fat	21 g21g total fat
sat. fat	3 g3g sat. fat
carb	25 g25g carb
fibre	2 g2g fibre
chol	74 mg74mg chol
sodium	450 mg450mg sodium
% RDI:	-
calcium	33 calcium
iron	77 iron
vit A	44 vit A
vit C	1212 vit C
folate	1313 folate

Make small or large croquettes depending on how you want to use them. Large ones pair well with roasted chicken instead of the usual mashed potatoes. A trio of small ones topped with smoked trout, sour cream and chopped fresh chives makes a charming appetizer.

Ingredients

4 4potatopotatoes, (about 2 lb/1 kg) peeled and cubed
1 clove garlic 1 1clove garliccloves of garlic
1 tbsp butter 1 1tbsp tbspbutter
1/2 tsp salt 1/2 1/2tsp tspsalt
1/2 tsp pepper 1/2 1/2tsp tsppepper
3 eggs 3 3eggeggs
2 tbsp all-purpose flour 2 2tbsp tbspall-purpose flour
3/4 cup dry bread crumbs 3/4 3/4cup cupdry bread crumbs
Vegetable oil , for deep fryingVegetable oil, for deep frying

Preparation

In large saucepan of boiling salted water, cover and cook potatoes and garlic for about 15 minutes or until tender. Drain and return to pan over medium heat; stir for 30 seconds or until dry.

Using potato masher, mash together potato mixture, butter, salt and pepper; let cool completely. Stir in 1 of the eggs and flour. Form by 2 tbsp (25 mL) into 12 balls, or by 1 tbsp (15 mL) into 24 balls; flatten slightly.

In shallow dish, beat remaining eggs. Place crumbs in second shallow dish. Dip balls, 1 at a time, into eggs then roll in crumbs to coat; place on baking sheet.

In deep fryer or large saucepan, heat about 1-1/2 inches (4 cm) oil until deep fryer thermometer registers 350°F (180°C) or 1-inch (2.5 cm) cube of white bread turns golden in 30 seconds. Fry croquettes, in batches, for about 4 minutes or until golden and heated through. Drain on paper towel–lined tray. (Make-ahead: Refrigerate in single layer in airtight container for up to 24 hours. Reheat in 425°F/220°C oven for about 7 minutes or until crisp.)

Additional information : Tip: When coating croquettes, use one hand for dipping them into egg and the other hand to roll them in crumbs. Keeping hands separate this way means you won't have to wash sticky hands after each croquette.

Source : Canadian Living Magazine: March 2008