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Full Online Book HomeLearning KitchenVegetables - Potato - Potato Croquettes
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Vegetables - Potato -  Potato Croquettes Post by :Demworld Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1634

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

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.

Heat oil in medium sauté pan. Sauté onions and garlic over a low flame until slightly browned. Add onion mixture, parsley, thyme, oregano, egg, and cheese to potatoes. Combine well. Season with salt and pepper to taste.

With your hands, roll out oblong balls about 2 1/2 inches by 1 1/2 inches.

Spread bread crumbs on a platter or cookie tray. Roll each potato croquette in bread crumbs until well coated. Heat 1/2 inch olive oil in an iron skillet over medium heat until hot enough that a croquette sizzles on contact. Sauté croquettes in batches, putting as many as will fit in the pan with an inch between croquettes. Sauté until golden brown on all sides.

Serve immediately to your guests in a paper towel with a lemon wedge as they are arriving for dinner at your home.
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Vegetables - Potato Croquettes Vegetables - Potato Croquettes

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

Vegetables - Potato -  Potato Cream Sauce Vegetables - Potato - Potato Cream Sauce

Vegetables - Potato -  Potato Cream Sauce
4 oz Potatoes, peeled and diced 1/2 c Water 1 tbl Butter flavored granules 1 tbl Onion powder 1 tsp Chicken bouillon granules 1/2 c Evaporated skim milk 1/8 tsp Pepper (white pepper - optional) In a small saucepan, combine potato and water. Bring to a boil. Cover and simmer for about ten minutes or until potato is tender. Using an electric mixer, blend potatoes until smooth. Stir in the milk along with the remaining ingredients. (You may need to add as much as 1/2 cup additional milk to make mixture sauce consistency). Use sauce as a base for