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.
- Portion size 8 servings
- Credits : Canadian Living Magazine: March 2008
MethodIn 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.)
Nutritional facts Per each of 8 servings: about
- Sodium 450 mg
- Protein 5 g
- Calories 310.0
- Total fat 21 g
- Cholesterol 74 mg
- Saturated fat 3 g
- Total carbohydrate 25 g
- Iron 7.0
- Folate 13.0
- Calcium 3.0
- Vitamin A 4.0
- Vitamin C 12.0