Ingredients50 m servings 289 cals
- 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.
Per Serving: 289 calories; 12.7 g fat; 33.8 g carbohydrates; 10.2 g protein; 119 mg cholesterol; 264 mg sodium. Full nutrition
ReviewsRead all reviews 7
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...
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 ...
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...
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. ...
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.