Potato and Spinach Croquettes recipe

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Ingredients

1 pound baking potatoes, peeled and diced
1 pinch ground nutmeg
4 teaspoons butter
1 egg yolk
1 cup vegetable oil for frying
⅓ cup freshly grated Parmesan cheese
⅓ cup frozen chopped spinach, thawed and drained
½ cup all-purpose flour
3 eggs, beaten
1 tablespoon peanut oil
1 ⅓ cups dry bread crumbs

Nutrition Info

289.4 calories
carbohydrate: 33.8 g
cholesterol: 118.9 mg
fat: 12.7 g
fiber: 2.8 g
protein: 10.2 g
saturatedFat: 4.1 g
servingSize: -
sodium: 264.4 mg
sugar: 2.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

Recipe Yield

14 croquettes

Recipe Note

Yummy fried croquettes are made with potatoes, spinach and Parmesan cheese.

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