Appetizing croquettes for every taste: 5 delicious and very simple recipes.

Potato croquettes

Tender balls with a crispy crust and soft potatoes inside. A great dish for lunch - all you have to do is serve the salad.

We will need:

• 2-3 potatoes;
• 1 egg;
• 2 tbsp. flour;
• 2 tbsp. breadcrumbs;
• 1 tbsp. butter;
• salt;
• vegetable oil;
• mixture of herbs.

Step-by-step description of the recipe:

Boil the peeled and cut into small pieces potatoes in salted water, drain the water.

Grind the potatoes thoroughly until smooth so that there are no lumps.

Separate the white from the yolk and add the yolk to the potatoes, add butter.

Add herb mixture. Mix the mixture thoroughly until smooth.

Divide the finished mashed potatoes into parts and roll into balls. Beat the whites into foam. Dredge the balls in flour, then dip in the egg whites, then roll in breadcrumbs.

Fry the resulting potato balls, rolled in breadcrumbs, in a large amount of heated vegetable oil until cooked.

Serve with any sauce. Bon appetit!

Potato croquettes - 2 best recipes from the chef

An original dish in the form of aromatic potato balls covered with a golden crust - that’s what potato croquettes are. They look beautiful, are prepared quickly, from available products - therefore they are suitable for both daily and holiday menus.

Recipe 1 potato croquettes with mushroom sauce

Potato croquettes are served both as an independent dish and as an appetizer or side dish for meat and fish. They go well with vegetable salads and are suitable for a Lenten menu (if the composition does not include additional meat or cheese fillings).

Serving croquettes as an independent dish requires the presence of sauces:

• mushroom;
• cheese;
• sour cream;
• sour cream and garlic;
• acute.

Before serving, place the potato balls on a large flat dish lined with fresh lettuce or Chinese cabbage. The croquettes are topped with sauce and sprinkled with finely chopped herbs as desired by the hostess.

Some useful tips from experienced chefs regarding cooking:

• Potato balls are served freshly prepared, so frying large quantities at once is not recommended. Excess preparations are stored in the freezer and cooked after 10 minutes of defrosting at room temperature.
• The croquettes will turn out crispy and tasty if, after cooking, they are placed on a paper towel to absorb the oil.
• The balls will not fall apart if you boil the potatoes directly in their skins and, after peeling, pass them through a meat grinder.
• The dish can be prepared in the oven: cover a baking sheet with foil or baking paper and bake for 30-40 minutes. In this case, it can be used as part of a dietary diet.

It takes 1-1.5 hours to prepare the ingredients and cook the dish itself.

Ingredients

• 3-4 potato tubers;
• 150-200 g of mushrooms;
• 1 egg;
• 1 tbsp. oil drain;
• 3 tbsp. paneer.crumbs;
• 1 b. sour cream;
• 3 tbsp. flour;
• 1 stack vegetable oil;
• salt and pepper to taste.

The following are also added to the potato croquette dough:

• chopped fried onion;
• finely chopped bacon;
• chopped chicken fillet;
• chopped dill and parsley.

How to make mashed potato croquettes

Potato croquettes recipe step by step:

1. Cut the peeled potatoes into pieces and cook, adding salt after boiling.
2. After cooking, drain the water, add butter and make a thick puree without adding liquid.
3. Break the egg into a separate container, then separate the yolk and add to the potato dough.
4. Beat the egg white thoroughly with a fork - it is needed for processing the croquettes.
5. Dip balls formed from puree into flour, then into egg white, then sprinkle with breadcrumbs.
6. Pour vegetable oil into a saucepan, let it boil, reduce gas. Place the balls in the deep fryer for 2-3 minutes. Don’t forget to turn over so that a golden brown crust forms on all sides.
7. Wash the mushrooms and cut into small pieces.
8. Pour some oil into a frying pan, heat it up and fry the mushrooms for 10 minutes.
9. After acquiring a ruddy hue, add sour cream to the mushrooms, add salt and pepper. Simmer for another 2-3 minutes, then remove the pan from the stove.

Recipe 2 potato croquettes with cheese

-cook potato croquettes (1) (how) Additional word

-cook (1) (potato, croquettes, recipe) Additional word

The cheese filling is placed inside a potato cake, which is shaped like a ball or sausage. After processing the products with breadcrumbs, they are placed in the oven or in oil boiling in a saucepan. The inside of the croquette has a delicate structure, and the outside is covered with an appetizing crispy crust.

Ingredients:

• 5-6 potatoes;
• 2 eggs;
• 200 g cheese;
• 3 tbsp. flour;
• 1 garlic clove;
• 5 tbsp. breadcrumbs;
• 1.5 stack. vegetable oil;
• salt and pepper to taste.

The indicated quantity of products is designed for 3-4 standard servings.

Preparing the dish will take 40-60 minutes.

How to cook potato croquettes with cheese filling:

1. Boil the unpeeled tubers until fully cooked, after cooling, peel and turn into a thick puree, not forgetting to add salt and pepper.
2. Pass the garlic through a press and mix with the potatoes.
3. Sift the flour into the puree, mix the dough thoroughly.
4. Grate the cheese on a grater with large holes.
5. Beat the egg with a fork or whisk in a separate container.
6. Make small cakes from the puree; their thickness should be at least 5 mm.
7. Place the flatbreads on the table and place 1 tsp in the center of each. cheese, roll and form into oval sausages or balls.
8. Dip each croquette into the egg mixture, then sprinkle with breadcrumbs and place in oil boiling in a frying pan or saucepan.
9. Fry the balls for 2-3 minutes on each side until an appetizing crust appears.

Serve fresh and hot.

okartofane.ru

Potato and cheese croquettes

Ingredients for Potato Cheese Croquettes:

• Potatoes (boiled in their jackets) - 4 pcs.;
• Hard cheese (any hard) - 50 g;
• Chicken egg - 1 piece;
• Salt;
• Black pepper (ground black);
• Nutmeg (on the tip of the knife);
• Breadcrumbs / Breading;
• Vegetable oil (for frying) - 0.5 cup.

Recipe for Potato Cheese Croquettes:

So, wash the potatoes and cook them in their jackets until tender.
Let cool slightly and peel. Using a masher, grind the potatoes into puree, add finely grated cheese, egg, salt, pepper, add a little nutmeg. Knead the dough with your hands. It turns out soft, pliable, perfect for modeling :-) We make sticks from potato dough. That's what they are like. Roll the sticks in breadcrumbs.

Heat the oil in a frying pan and fry our croquettes in it))) on all sides.

Place it on a plate and immediately bring it to the table!

Croquettes recipes with photos

Croquettes are deep-fried balls of meat or vegetable puree. Croquettes are a dish of French cuisine, but the interesting thing is that many other countries also have this dish, although its name can be completely different. Most often, croquettes are made from potatoes, or more precisely, from mashed potatoes.

Often, croquettes are based on meat (pork, jamon, chicken) or fish. Croquettes are often made from cheese, millet, broccoli, cauliflower, pumpkin, and zucchini. As for potato croquettes, they are distributed all over the world, from America to India, differing only in the recipe and method of preparation.

Potato croquettes are most often prepared using mashed potatoes, adding flour and eggs. Often, potato croquettes can have meat, cheese or mushroom filling.

Potato croquettes

Ingredients for Potato Croquettes:

• Potatoes (boil in advance) - 400 g;
• Chicken egg - 3 pcs;
• Wheat flour / Flour - 2 tbsp. l.;
• Butter (melt) - 40 g;
• Breadcrumbs / Breading - 3 tbsp. l.;
• Salt - to taste.

ARTICLES ON THE TOPIC:

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Potato croquettes recipe:

Grate the boiled potatoes. Separate the yolks from the whites of the eggs and melt the butter. Place grated potatoes, egg yolks, butter and flour in a deep bowl. Add salt to taste and mix thoroughly. Roll the mixture into balls the size of a walnut. Dip them in egg whites and roll in breadcrumbs. Place the croquettes on a baking sheet lined with parchment. Bake at 180º for about 20 minutes.

Potato croquettes: recipe with step-by-step photos

Potato croquettes are small balls of mashed potatoes that are deep fried. They turn out golden brown, with a delicious crispy crust, but inside they remain tender and soft. This dish is very popular as a hearty snack or side dish during holiday feasts and small home gatherings.

The recipe for these croquettes is quite simple; you don’t need any fancy ingredients or special culinary skills. All you need to do is make mashed potatoes, then form the mashed potatoes into balls and fry them in a lot of oil. And keep in mind that the plate of croquettes scatters in an instant, so it’s better to prepare a double portion right away.

By the way, pay attention to the recipe for dumplings, which are also made from potatoes.

Before you start preparing the croquettes, you should boil the potatoes. We clean and wash it, cut it into small cubes (this will speed up the cooking process), fill it with water and add half a tablespoon of salt. If desired, you can add bay leaves to the potatoes, then the aroma of the dish will be richer. Cook the potatoes until fully cooked, about 25 minutes.

Then drain absolutely all the water, leaving not a drop. For croquettes we need cool mashed potatoes. Using a masher we prepare a homogeneous puree.

Add salt and pepper to the puree, as well as chopped dill and any spices to your taste. Mix everything thoroughly and set the pan with the puree aside until it cools completely.

In the meantime, prepare the ingredients for the batter, because the croquettes are prepared in it. Pour flour into one plate and breadcrumbs into another. Another container will contain an egg, lightly beaten with a fork.

Pour sunflower oil into a small ladle (about 2 cm deep).

Using your hand, scoop up portions of the puree and form into balls the size of a small walnut.

Then roll each ball in flour, dip in egg and sprinkle with breadcrumbs. For convenience, we stack the balls on the board. When all the balls are prepared, turn on the fire under the pan with oil.

Heat the oil to a boil and add the first batch of croquettes (batch of 5-7 pieces).

Fry the potato croquettes until golden brown and remove from the oil. It takes no more than one minute to fry each batch.

We serve the finished croquettes hot with any sauce, but they taste best with cheese-garlic sauce or tartar sauce.

We also recommend trying another interesting appetizer in the form of balls: “Raffaello” made from crab sticks.

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domrecepty.ru

Potato croquettes baked in the oven

Ingredients for Oven Baked Potato Croquettes:

• Mashed potatoes (without additives, just boiled and mashed potatoes) - 750 g;
• Cottage cheese (9% fat) - 300 g;
• Chicken egg (2 whites, 1 pureed yolk, 1 yolk and 1 tablespoon of water for dipping the formed croquettes) - 2 pcs;
• Bread (vegetable bread with carrots in the photo) - 3 slices;
• Greens (basil with dill) - 1 bunch;
• Salt - 1 tsp.

Recipe for Oven Baked Potato Croquettes:

Mashed potatoes, cottage cheese, 1 yolk, 1 tsp. salt, mix 2 whites whipped to soft peaks. If you don’t like grains of cottage cheese, you can first grind it in a blender.

Grind the bread and herbs in a blender into fine crumbs.

Add 1-2 tbsp to the yolk. l. water and stir.

Use your hand to form a ball of puree, dip it in the yolk and roll in bread crumbs. Place in a baking dish. Makes 11 fairly large balls.

Place in oven preheated to 180 degrees for 35 minutes until lightly browned.

Potato croquettes with cheese

Ingredients:

• Potatoes - 7 pieces;
• Gouda cheese - 150 grams;
• Crushed salty crackers - 100 grams;
• Eggs - 2 pieces;
• Feta cheese cubes - 2 pieces;
• Sour cream - To taste;
• Greens - To taste;
• Rosemary - To taste;
• Salt - To taste;
• Tarragon - To taste.

How to make Potato Croquettes with Cheese

Cook the potatoes until tender, the main thing is that they do not boil over.
Let cool and grate on a coarse grater. We also grate the cheese on a coarse grater. Chop the parsley. Grind the crackers in a blender. Add eggs beaten with salt and herbs to the grated potatoes, mix well, add crackers (most of them) and cheese. Mix everything. We form croquettes from this, roll a little more in crackers (you can beat another egg, roll in crackers, in egg and again in crackers). Fry in olive oil until golden brown. We make a sauce from sour cream and herbs. Cut Feta into pieces. Place the croquettes on a plate, pour over the sauce, add Feta, and decorate. Sources

• https://YummyBook.ru/recept/kartofelnye-krokety
• https://www.povarenok.ru/recipes/show/39997/
• https://www.povarenok.ru/recipes/show/163183/
• https://www.povarenok.ru/recipes/show/114141/
• https://povar.ru/recipes/kartofelnye_krokety_s_syrom-26121.html

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Potato croquettes - 7 recipes

Potato croquettes are a delicious snack with a crispy crust and soft puree inside. The dish can be prepared for an everyday family dinner or a holiday feast.

Material content:

Classic potato croquettes

This recipe for potato balls was first invented in France. It turned out to be quite simple, and the dish was very tasty, so they soon began to cook croquettes all over the world.

Ingredients for the classic recipe:

• 3 medium potato tubers;
• 1 egg;
• 40 g wheat flour;
• 20 g butter;
• 40 g breadcrumbs;
• 0.4 l vegetable oil;
• salt and black pepper to taste.

Sequencing.

1. The washed and peeled tubers are divided in half and boiled in salted water until soft.
2. The finished potatoes are mashed with a potato masher.
3. Add butter, yolk and pepper to the slightly cooled puree. Stir.
4. Small balls are formed from the potato base.
5. Pour oil into a saucepan and bring it to a boil.
6. Place 3 bowls: pour flour into one, beat egg whites into another, and add breadcrumbs into the third.
7. Potato semi-finished products are lowered into each container one by one and then placed in deep fat. No more than 4 koloboks are prepared at the same time.
8. The products are fried until golden brown (about 2 minutes) and taken out on a paper towel.

Tip: to make croquettes, you can use the puree left over from your last lunch.

Recipe with cheese

Potato croquettes with cheese are very tasty to eat immediately after cooking. Inside the hard, browned shell there remains a delicate puree with deliciously stretchy Parmesan.

Grocery list:

• 0.6 kg potatoes;
• 70 g butter;
• 30 ml milk;
• 1 egg;
• 40 ml drinking water;
• 100 g Parmesan;
• 60 g each of flour and breadcrumbs;
• salt;
• 0.6 liters of sunflower oil.

Recipe step by step.

1. Peeled potatoes are cut into large pieces and boiled in salted water.
2. The water is drained and the potatoes are mashed.
3. Add butter to the puree and add milk little by little. The potato mixture should be soft and homogeneous.
4. Grate cheese into the cooled puree. Stir.
5. Identical balls are rolled out of the resulting mass.
6. Beat the egg with water and a pinch of salt.
7. The blank balls are dipped first in flour, then in the egg mixture and in breadcrumbs.
8. Heat the oil in a deep frying pan and drop the croquettes into it in parts. They should not touch each other in order to fry evenly.
9. The finished products are caught with a slotted spoon and placed on napkins, which will absorb unnecessary fat.

With added mushrooms

Champignons or oyster mushrooms are best suited for making these croquettes. You can use both fresh and pickled mushrooms.

Required components:

• 4 large potato tubers;
• 1 egg;
• 1 egg white;
• 20 g margarine;
• 1 onion;
• 100 grams of fresh champignons;
• 20 ml soy sauce;
• 50 g flour;
• 70 g breadcrumbs;
• 50 g Adyghe cheese;
• salt, paprika;
• vegetable oil for frying.

Cooking stages.

1. Peeled potatoes are cut into 4 parts, placed in a saucepan, filled with cold water and boiled until soft.
2. Place the finished potatoes in a bowl and mash. Add margarine, paprika and salt. Beat an egg into the already cold puree and add flour.
3. Finely chopped onion is fried in oil.
4. Add chopped mushrooms to it and cook everything together for 5 minutes, stirring occasionally.
5. After turning off the stove, pour soy sauce into the pan. The components are mixed and left covered for 2 minutes, then cooled to room temperature.
6. Flatbreads are made from the puree and grated Adyghe cheese is poured onto each one, and then fried mushrooms and onions are placed.
7. The flatbreads are rolled so that the filling is tightly sealed inside.
8. Potato croquettes with mushrooms are dipped in whipped egg white, then dipped in breadcrumbs and finally placed in hot oil.
9. Semi-finished products are fried over medium heat on each side until crispy.

Potato croquettes with ham and cheese

This is one of the most delicious options for making potato croquettes.

You will need:

• 6 small potato tubers;
• 100 g ham;
• 100 g hard cheese;
• 50 ml milk;
• 2 chicken eggs;
• 15 g fresh parsley;
• 100 g white flour;
• 100 g breadcrumbs;
• salt;
• 500 ml vegetable oil.

Step by step recipe.

1. Mashed potatoes are prepared from boiled potatoes with the addition of hot milk.
2. The ham is cut into squares, the cheese is grated. Finely chop the greens.
3. The cooled puree is mixed with the prepared ingredients.
4. Oval products are made from potato mass.
5. Each semi-finished product is dipped first in flour, then in beaten eggs and then in breading.
6. The croquettes are browned by immersing the whole thing in a large amount of boiling oil.
7. After cooking, place the product on a napkin and allow excess fat to be absorbed.

Stuffed with bacon

This appetizer is perfectly complemented by hot spicy sauce.

Compound:

• 700 g of ready-made puree;
• 2 eggs;
• 20 g butter;
• 6 strips of bacon;
• 20 g onion feathers;
• 120 g flour;
• 100 g breadcrumbs;
• salt;
• ground black pepper;
• deep fryer

Progress of preparation.

1. The puree is heated slightly, mixed with beaten egg and butter.
2. The bacon is cut into pieces and fried until crispy. Green onions are finely chopped.
3. All ingredients are added to the puree.
4. 30 g of flour is poured into the total mass. Mix everything, add a little salt and pepper.
5. Croquettes are formed from potato dough.
6. Each ball is first sprinkled with flour, then moistened with beaten egg and rolled in breadcrumbs.
7. The appetizer is deep-fried until golden brown.

How to make it in the oven

Croquettes in the oven turn out to be less calorie, as they are prepared without immersion in oil.

You will need:

• potatoes - 1 kg;
• eggs - 3 pcs.;
• cheese - 400 g;
• flour - 40 g;
• bread crumbs - 50 g;
• salt and spice mixture - to taste;
• 20 ml sunflower oil.

Cooking stages.

1. Boiled potatoes are pounded and, while they are still hot, mixed with grated cheese.
2. The mashed potatoes are salted, seasoned and rolled into identical potato balls.
3. The products are triple breaded: alternately dipped in flour, eggs and breadcrumbs.
4. Place the croquettes on a greased baking sheet and cook at 190°C for 25 minutes.

Potato croquettes with nuts

The recipe for original potato balls will allow you to quickly prepare a delicious snack without frying.

List of ingredients:

• 0.9 kg potatoes;
• 50 g butter;
• 40 ml milk;
• 100 g walnuts;
• salt.

Cooking technology.

1. Mashed potatoes are prepared from potatoes, butter and milk. The dish is salted and cooled.
2. Small balls are made from the puree.
3. Nuts are crushed in a mortar.
4. Potato preparations are rolled in nut breading.
5. The semi-finished products are laid out on a baking sheet, placed in the oven and baked for 15 minutes at 200°C.

When thinking about how to make delicious potato croquettes, take into account the recipes suggested above. This appetizer is served cold or hot, as a separate dish or as an addition to soup, vegetables, meat and fish. Try it, you will definitely like it!

attuale.ru