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Full Online Book HomeLearning KitchenVegetables - Potato Croquettes
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Vegetables - Potato Croquettes Post by :Bosse Category :Learning Kitchen Author :Unknown Date :March 2012 Read :639

Click below to download : Vegetables - Potato Croquettes (Format : PDF)

Vegetables - Potato Croquettes

2 1/2 lbs. of old or starchy potatoes
4 1/2 T. butter
1 2/3 cups Parmesan cheese
1 clove chopped garlic
3 T. Italian parsley
Salt and Pepper to taste
1 whole egg + 2 egg yolks
2 egg whites + 1 whole egg (beaten together)
Flour for dredging
Italian flavored bread crumbs
Oil for frying

Peel and quarter potatoes and boil for about 20 minutes in salt water.

Heat oil for frying to 350 degrees F.

Mash potatoes by hand or use a ricer. Add next 5 ingredients and mix thoroughly. Add 1 whole egg and 2 egg yokes and again mix thoroughly.

Shape potatoes into logs approximately 3 1/2 to 4 inches in length and 1 to 1 1/2 inches in diameter.

Dredge logs in flour, then in beaten egg and egg whites. Roll in Italian flavored bread crumbs.

Pan fry in oil, at 350 degrees, turning often until golden brown on all side. May also be deep fried at same temperature for approx. 3 to 4 minutes.

Drain on absorbent paper towel.
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Vegetables - Potato Cups Vegetables - Potato Cups

Vegetables - Potato Cups
3 cups Mashed potatoes (6 medium) 1/3 cup butter 2 tablespoons milk 1 egg beaten 1/2 tsp. salt 1/4 tsp. pepper 1/4 tsp. paprika 1/4 cup finely chopped onion 1/2 cup fine dry breadcrumbs. Preheat oven to 425° F. and grease large muffin tins and coat with breadcrumbs.Combine potatoes, butter, milk and egg. Beat until smooth. Add seasonings, and onion. Pack potato mixture in pans and bake until golden brown, for about 30 mins.

Vegetables - Potato -  Potato Croquettes Vegetables - Potato - Potato Croquettes

Vegetables - Potato -  Potato Croquettes
6 medium red potatoes 2 tablespoons extra virgin olive oil 2 medium onions, finely chopped 1 very large handful Italian parsley, chopped (about 2 tablespoons) 1 teaspoon fresh thyme, chopped 1 teaspoon fresh oregano, chopped 1 extra-large egg, beaten well 3 garlic cloves, smashed and then minced 1 very large handful freshly grated Parmigiano-Reggiano (2 - 3 tablespoons) Salt and freshly milled pepper to taste 3 handfuls dry bread crumbs ( about 1/3 cup) Extra-virgin olive oil for frying (No vegetable oil, please) Cook the potatoes in their skins. Let cool slightly. Peel and put through a ricer or food mill.