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My review
Potato and Spinach Croquettes
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Tonmere
"Yummy fried croquettes are made with potatoes, spinach and Parmesan cheese."
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Ingredients
50 m servings 289Original recipe yields 7 servings (14 croquettes)
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Directions
{{model.addEditText}} Print- 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.
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Reviews
Read all reviews 7Most helpful
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3/9/2008
So honored to be the first review! These were great! Family really liked these. I did add 1 large garlic clove to the boiling potatoes and ran that through a ricer. After the mashed potato mixtu...
4/6/2008
I have been wanting to make croquettes for a really long time! Even though this didn't work out for me, I'll be making more (variations) soon. Everyone who ate these tonight liked them except ...
1/31/2011
I added garlic powder to the mashed potatoes. Wonderful!
8/25/2009
This recipe turned out well. Like a previous comment said, the consistency was a bit mushier than the typical croquette but it was still good. I doubled the amount of spinach that the recipe cal...
9/12/2016
Excellent, I made it and it turns out to be good. I had to use olive oil instead of peanut oil and it still didn't ruin the work. I recommend to dry out the spinach if not it will be too soggy. ...
6/14/2013
I began with leftover garlic mashed potatoes and pan fried, but followed the rest of the recipe. We really enjoyed these with a sweet chili dipping sauce.
9/13/2012
I followed the recipe with one substitution - I used Swiss cheese, that is what I had, but it was a nice aged hard and dryish cheese. I shaped them and floured them and popped them on a parchme...