Description

Potato croquettes is a work of culinary art of French cuisine. They are small balls of mashed potatoes, deep fried, so that they are covered with a delicious crispy crust on top. Inside the croquettes, any filling, for example, greens, is quite acceptable.

Potato croquettes can serve as a side dish, but at the same time they can also be an independent dish. For example, vegetarians will be happy to eat it as a main dish without meat or fish additives.

Of course, you will have to work a little while preparing potato croquettes, but the end result will justify all your efforts! The most important thing in this case is to follow all the instructions in this photo recipe.

Prepare this side dish for your family, and they will be immensely grateful to you, because this dish turns out to be really very tasty!!!

Ingredients


  • (700 g)

  • (10 g)

  • (40 ml)

  • (35 g)

  • (4 tbsp)

  • (15 g)

  • (15 g)

  • (2 pcs.)

  • (60 g)

  • (700 ml)

Cooking steps

    First, we will boil the potatoes until fully cooked. Then we peel it and, placing it in a separate bowl, crush it. After this, add finely chopped herbs to it, pour in cream, and also beat an egg into it.

    The resulting mixture must be mixed very thoroughly! By the way, this can be done using a mixer. Then add semolina to the potatoes and mix everything well again.

    Now let's start rolling our croquettes. To do this, wet your hands and take a little of the resulting mass, form a ball out of it, and then roll it in flour.

    Now you need to dip the croquette in a pre-beaten egg.

    After dipping in the egg, the croquette should be rolled in breadcrumbs.

    We will be preparing our dish in deep fat, so send the potato balls to cook in oil. The degree of their readiness is determined by the appearance of a characteristic golden crust.

    After the croquettes are ready, they need to be removed from the fryer. Then place them on paper towels to remove excess fat.

    All that remains is to transfer the potato croquettes onto a plate and garnish them with onion rings and sprigs of herbs.

    Bon appetit!!!

A self-sufficient dish or a hearty accompaniment to soups, vegetables, meat/fish products - potato croquettes with cheese. Round balls, breaded and deep-fried, can be served with your favorite sauce, herbs, light salads, pickles, and suitable drinks.

The potato mass inside the product remains soft, tender, with abundant inclusions of viscous cheese, and the shell is deliciously browned, becomes hard and fragile. The croquettes will be especially delicious immediately after cooking!

Ingredients:

  • potatoes - 600 g;
  • butter - 70 g;
  • milk - 30 ml;
  • salt - to taste;
  • cheese - 100 g;
  • egg - 1 pc.;
  • flour - 2-3 tbsp. spoons;
  • breadcrumbs - about 70 g;
  • refined vegetable oil (for deep frying).

Potato croquettes recipe with photos step by step

How to cook potato croquettes with cheese

  1. After washing and peeling the potatoes, boil them until soft. To speed up the process, cut the tubers into small slices.
  2. Drain the water and then puree the contents of the pan, adding butter and gradually pouring in milk. Bring the potato mixture to a smooth and homogeneous state, add salt to taste, and cool.
  3. Add grated cheese to the cooled puree and stir.
  4. Let's start molding the products. Pinch off a piece about the size of a large plum from the potato mass and roll it into a ball. Roll the formed ball in flour on all sides.
  5. Next, dip the workpiece into a liquid mixture consisting of a beaten egg, 2 tablespoons of water and a pinch of salt.
  6. Bread in breadcrumbs - roll generously in crumbs, leaving no gaps.
  7. We form balls in this way until all the puree is finished. You will get approximately 15-18 pieces.
  8. Let's move on to frying. In a small bowl, heat a generous amount of vegetable oil. Fry the croquettes 3-4 at a time (the potato balls should float freely in the oil without touching each other).
  9. Once the croquettes are evenly browned on all sides, remove them with a slotted spoon and place them on napkins/paper towels to remove excess oil.
  10. Serve potato croquettes with cheese hot as a side dish or as a main dish.

Bon appetit!

Croquettes are round or cylindrical products, breaded in breadcrumbs and deep-fried. Vegetables, cereals or meat are usually used to prepare them. Created many years ago by French chefs, this dish quickly gained worldwide fame. Today it is considered the most popular type of fast food. By the way, these delicious balls can be made with any fillings. As an example, it is worth considering several recipes according to which experienced chefs prepare potato croquettes. Among them you can choose the most suitable version of the original snack for yourself.

Classic version

First you need to learn how to make classic potato croquettes. To prepare them you will need:

  • 0.5 kilograms of potatoes;
  • salt;
  • 90 grams of wheat flour;
  • 3 eggs;
  • pepper;
  • breadcrumbs;
  • 1 onion;
  • vegetable oil.

To make real potato croquettes, you must perform the following operations:

  1. First, you need to boil the peeled potatoes, and then use a masher to turn them into puree. It is desirable that the mass does not contain lumps.
  2. Chop the onion randomly and sauté lightly in oil. There is no need to overcook it.
  3. Add the onion, two eggs and flour to the potatoes and mix everything well.
  4. Form balls from the cooled mass.
  5. One by one, roll them first in flour, then in egg, and then in breadcrumbs.
  6. Fry in plenty of boiling oil. The products should be equally browned on all sides.

Place the finished balls on a napkin to remove all excess fat.

Croquettes with semolina and herbs

Potato croquettes will be much softer and more tender if you add a little semolina to the dough. Greens will add aroma and freshness to the finished products. To work you will need:

  • 700 grams of potatoes;
  • 2 eggs;
  • 35 grams of semolina;
  • 15 grams each of parsley and dill;
  • 40 milliliters of heavy cream;
  • 10 grams of coriander;
  • 60 grams each of wheat flour and breadcrumbs;
  • 700 milliliters of vegetable oil.

Process technology:

  1. Boil the peeled potatoes and then crush them thoroughly.
  2. Add 1 egg, cream and chopped herbs to it.
  3. Add semolina and mix everything thoroughly again. You can even use a mixer for this.
  4. Using your hands, roll the prepared mixture into balls of the desired size.
  5. Roll them in flour.
  6. Dip them into the pre-beaten egg.
  7. Bread in breadcrumbs until the surface reaches the desired golden hue.

These croquettes are good to eat with sour cream, generously sprinkled with fresh herbs.

Croquettes with fish

Different countries prepare potato croquettes in their own way. The cod stuffing recipe is often used by Mexican cooks. They consider the combination of fish meat and a popular vegetable to be especially successful. For this option the following products are required:

  • 120 grams of boiled potatoes and deboned cod pulp;
  • 50 grams of ketchup;
  • 2 eggs;
  • 40 grams of breadcrumbs;
  • salt;
  • 10 grams of butter;
  • pepper;
  • 100 grams of vegetable oil;
  • a few leaves of green salad (optional).

This dish is very easy to prepare:

  1. Boil the fish and remove the bones. It will take some time.
  2. Boil the potatoes and while still hot, grind them into a soft puree.
  3. Add the required amount of fish pulp, eggs, melted butter, salt and spices.
  4. Make small balls from the prepared mixture.
  5. Roll the products in breadcrumbs and fry well on all sides.

Ready-made croquettes are usually served on lettuce leaves, and a bowl of ketchup is placed next to it. But here everyone can show their own imagination.

Croquettes with mushrooms

Potato croquettes are stuffed with everything. A photo of the finished products will help you better understand what they should really look like. Take, for example, the original recipe stuffed with fresh mushrooms and onions. By the way, such croquettes are usually served with sour cream and cream sauce. It will also need to be cooked. In this case, you will need the following set of components:

For filling:

  • 115 grams of mushrooms;
  • 1 onion;
  • a little pepper;
  • a tablespoon of soy sauce.

For croquettes:

  • 4 large potatoes;
  • 2 eggs;
  • 17 grams of melted margarine;
  • a little cheese, wheat flour and breadcrumbs;
  • pepper, paprika and salt to taste.

For the sauce:

  • 75 grams of sour cream;
  • 2 tablespoons soft cream cheese;
  • greens (parsley).

The cooking process consists of several stages:

  1. Wash the peeled potatoes, boil and drain the water.
  2. Add flour, egg, spices and mix thoroughly.
  3. Chop the onion into small cubes and lightly fry.
  4. Add randomly chopped mushrooms to it and simmer over high heat for about 5 minutes.
  5. Pour in soy sauce, pepper and stir.
  6. Using potato dough (about 2 tablespoons), make an oval-shaped flatbread.
  7. Place cheese on it first, and then some cooled mushrooms.
  8. Fold the cake in half and carefully pinch the edges. You should get a fairly large oval-shaped workpiece.
  9. Roll it in flour, dip it in the beaten egg, and then thoroughly coat it in breadcrumbs.
  10. Fry in a hot frying pan on both sides.
  11. Prepare the sauce by whisking sour cream, cheese and chopped herbs.

You can choose the method of serving the dish yourself. According to the rules, still warm croquettes should be placed on a serving plate and poured over the prepared sauce.

Croquettes with cheese

By adding a little cheese to the basic recipe, you can make excellent potato croquettes. Beginner cooks will need recipes with photos in order to not only see each stage of the process, but also understand how the product should look from the inside. Before starting work, you should have all the necessary products on the table:

  • 600 grams of potatoes;
  • 80 grams of Parmesan cheese;
  • salt;
  • any greens;
  • 1 egg;
  • 90 grams of flour;
  • breadcrumbs (or flour) for breading;
  • pepper;
  • vegetable oil for frying.

To prepare such a dish, the standard method is used:

  1. Grate the cheese on a fine grater.
  2. Boil the potatoes in salted water, then strain and mash thoroughly with a potato masher.
  3. Add cheese to the cooled mass along with the rest of the ingredients according to the recipe and mix everything well.
  4. Roll this mixture into small balls.
  5. Bread them in breadcrumbs or flour.
  6. Fry in a pan with boiling oil.

Place the finished croquettes on a plate and sprinkle with fresh chopped herbs.

Potato croquettes are small cutlets fried in a large amount of vegetable oil. They are prepared from mashed potatoes as a side dish for meat, and with various meat or vegetable fillings as an independent dish for lunch or dinner.

Classic potato croquettes

A very simple, yet delicious recipe that will appeal to all members of your family.

Compound:

  • potatoes – 350 gr.;
  • butter – 50 gr.;
  • flour – 70 gr.;
  • egg – 1 pc.;
  • breadcrumbs;
  • salt.

Preparation:

  1. Wash the potatoes, cut off the top layer with a vegetable peeler and cook.
  2. Drain the water from the pan and mash the potatoes, add butter.
  3. Add the yolk to the slightly cooled puree, add salt if necessary, and add spices.
  4. Whisk the egg whites in a separate bowl.
  5. Heat the vegetable oil in a deep bowl or deep fryer.
  6. Roll the potato mixture into small ball-shaped patties or oblong cylinders.
  7. Dredge the croquettes in flour, then dip into the beaten egg white. And make the last layer of breadcrumbs.
  8. Fry them in hot oil until light brown and place on a paper towel.
  9. When the excess oil has drained off, the potato croquettes are ready to serve.

They can be served with meat or fish, or eaten with creamy or mustard sauce.

The combination of potatoes and mushrooms will sparkle with other colors in this dish.

Compound:

  • potatoes – 350 gr.;
  • mushrooms – 150 gr.;
  • onion – 1 pc.;
  • butter – 50 gr.;
  • flour – 70 gr.;
  • egg – 1 pc.;
  • breadcrumbs;
  • salt.

Preparation:

  1. Wash and peel the potatoes. Boil, not forgetting to add salt.
  2. Drain the water and mix with butter and yolk. Add a little flour if necessary.
  3. While the potatoes are cooking, fry the onion cubes and add the mushrooms cut into small pieces. These can be any wild mushrooms or champignons.
  4. Make a flat cake from the potato mixture, place the mushroom filling in the middle and form a patty.
  5. Dredge them in flour, then dip in egg white and coat in breadcrumbs.
  6. Fry on both sides in a frying pan until golden brown in vegetable oil.
  7. Serve with cream or sour cream sauce, garnished with herbs.

Compound:

  • Mashed potatoes – 400 gr.;
  • ham – 150 gr.;
  • cheese – 150 gr.;
  • flour – 50 gr.;
  • egg – 1 pc.;
  • breadcrumbs.

Preparation:

  1. Lightly heat the leftover puree from yesterday's dinner in the microwave.
  2. Cut the ham into thin strips and grate the cheese on a coarse grater. The cheese should be soft and melt well.
  3. Form a potato flatbread onto your palm and place ham and cheese in the middle.
  4. Make a cutlet of any convenient shape.
  5. Dip the croquette in flour, then dip in the beaten egg. The final layer of bread crumbs should cover the croquette on all sides.
  6. Quickly fry in a preheated air fryer and transfer to a paper towel.
  7. Serve potato croquettes with fresh vegetables.

A quick and tasty breakfast for your whole family is prepared in a matter of minutes and will be enjoyed more than the usual sandwiches.

Potato croquettes with parmesan

The hot potatoes and soft, creamy, gooey filling are loved by everyone who has tried them.

Compound:

  • mashed potatoes – 400 gr.;
  • cheese – 250 gr.;
  • flour – 50 gr.;
  • egg – 1 pc.;
  • breadcrumbs.

Preparation:

  1. Boil the potatoes and mash them with a masher, butter and yolk.
  2. Grate half the cheese on a fine grater and add to the mixture.
  3. Make a flatbread from the warm potato mixture and wrap a block of cheese in it.
  4. Form into oblong cutlets and roll alternately in flour, egg white and breadcrumbs.
  5. Deep fry and place on paper towel.

Serve hot with vegetable salad, or as an addition to a meat dish.

As we often do, serve mashed potatoes as a side dish on the holiday table under hot meat dishes. It's delicious, no one can argue. But you can be a little more original and surprise your guests with golden potato balls with a fragrant crispy crust. They are called croquettes. I think that the guests will not remain indifferent, they will appreciate the tasty and beautiful dish, and the potato croquettes will instantly fly off the festive plate.
Potato balls were first invented in France. The recipe turned out to be so simple, and the croquettes were so tasty, that they quickly spread all over the world. Now they have learned to cook them everywhere, but in each country they gave them their own name.

Recipe No. 1. Potato croquettes with mushroom sauce

One of such interesting and non-trivial culinary compositions is croquettes. These are deep-fried mashed potato balls with a crispy coating. Very tasty and original.

Easy

Ingredients

  • medium-sized potatoes – 3-4 pcs.;
  • egg – 1 pc.;
  • breadcrumbs - 3 tbsp;
  • flour – 3 tbsp;
  • sunflower oil – 1 cup;
  • butter – 30 g;
  • champignons or oyster mushrooms – 150 g;
  • sour cream – 200 ml;
  • salt, pepper - to your taste.

Preparation

Peel and wash the potatoes. Cut it into cubes and cook, adding a teaspoon of salt.


Once you are sure that the potatoes are completely cooked, drain all the water from the pan, add 30 g of butter and mash the potatoes. There is no need to add any liquid in the form of milk or sour cream to the puree. It should be dense so that it can be easily formed into croquettes in the future.


Break the egg and separate the yolk from the white. Add the yolk to the mashed potatoes, lightly beat the white with a fork and set aside for now.


Everything else is simple. Form the puree into balls using your hands and then create a layer of batter. First roll each ball in flour, then dip in egg white and the last layer will be breadcrumbs.
Meanwhile, bring the sunflower oil to a boil in a small saucepan. Place the finished potato balls into boiling oil for 2-3 minutes. Using a spoon, stir them from time to time so that the croquettes are evenly fried on all sides.


The potato croquettes are ready, and now it’s time for the mushroom sauce. It goes perfectly with this dish. Wash the oyster mushrooms or champignons and chop finely.


Fry the mushrooms in a small amount of sunflower oil until fully cooked (about 10 minutes).


Add 200 ml of sour cream to the mushrooms, salt and pepper to taste, cook for another 2 minutes, and then remove the pan from the heat.


Transfer the resulting mushroom sauce into a gravy boat and serve with hot potato croquettes.

Recipe No. 2. Potato croquettes with cheese

Potato croquettes are a real find for housewives who love to surprise their family with a variety of delicious dishes. It is very good to serve this dish as a side dish, instead of the usual and boring mashed potatoes.
Potato croquettes are prepared with various additives: fried mushrooms, minced meat, sauteed vegetables, boiled and smoked sausage, seafood, herbs, cheese.
Mashed potatoes are formed into a flat cake, inside which the filling is placed. They are rolled into balls or oblong oval sausages and coated in breading. Then baked in the oven or fried in a frying pan in a large amount of fat. As a result, an appetizing crispy crust is formed, and the inside of the ball remains soft and tender.


From these ingredients you get two servings of delicious potato croquettes with cheese filling. It will take you 40 minutes to prepare the dish.

Ingredients:


Step-by-step preparation

The first step is to prepare the base for the croquettes. To do this, boil the potatoes with their skins until soft. Then cool slightly until you can peel the tubers without burning your hands. Mash the potatoes into a puree.


Add salt and ground pepper to the mashed potatoes to your taste. Mix everything.


Press the garlic through a press and add it to the potatoes. Garlic goes well with potatoes and will highlight the taste of cheese. But in this case, you need very little of it (one slice) so that the croquettes have a slightly perceptible garlic flavor.


To make the potato base more dense and not lose its shape during heat treatment, add a few tablespoons of wheat flour to it. Knead the dough thoroughly.


Grate the cheese onto a coarse grater.


Form small cakes from the potato mixture. Don’t make it too thin, otherwise it will be difficult to make croquettes. The optimal thickness is 0.5 cm.


Place a teaspoon of grated cheese inside each round. Roll the tortillas into oval croquettes.


First, dip each croquette in eggs, beaten with a fork.
Then roll them in breadcrumbs and immediately fry them in a hot frying pan with sunflower oil. This will allow you to get that crispy crust.


Fry the croquettes on all sides over medium heat until golden brown.


Serve the potato cheese croquettes hot. In this form they are especially aromatic and tasty. You can top it with sour cream or other sauce.


How to make mashed potato croquettes in a slow cooker?

A wonderful invention of mankind, the multicooker, does half the work for us and it turns out just as delicious. She will make even the simplest croquettes juicy on the inside and crispy on the outside.

  • Set the multicooker to the “Steam” mode, put two large potatoes, cut in half, into it and turn on for 20 minutes.
  • Mash the boiled potatoes, add 2 raw eggs, 50 g of butter, 3 tablespoons of flour, salt and your favorite herbs and spices to your taste. Mix everything well.
  • Roll potato balls from the resulting mixture and roll them in breadcrumbs.
  • Pour vegetable oil into the multicooker bowl (there should be a lot of it so that when the croquettes are lowered into it, it completely covers them). Heat the oil and place the potato balls in it, cook on the “Baking” mode for about 10-12 minutes. It all depends on the model and power of your multicooker. You will see for yourself, as soon as the croquettes turn golden, you can take them out.

What to serve with croquettes?

Mashed potato croquettes can be served as an independent dish, appetizer or side dish.
As a side dish, potato balls are ideal for meat and fish dishes.

The ideal combination is croquettes and a light salad of fresh vegetables. If the potato balls are lean (without meat or cheese fillings), then together with the salad they are well suited for the diet of people who observe church fasts.

When serving croquettes as an independent dish, professional chefs recommend not to be lazy and spend a little more time preparing the sauces:

  • mushroom (recipe is given in this article);
  • cheese;

Serving croquettes this way will look very nice: line a large, flat dish with fresh lettuce, place potato balls on top and sprinkle with finely chopped dill (potatoes go best with this herb).

Some useful tips

  1. If it turns out that you rolled out a lot of potato balls, then you don’t have to cook everything at once. Fry as much as you need for dinner or lunch, and put the rest in the freezer. Very comfortably. After all, even the best housewives have a moment when they absolutely do not have enough time. Then just take out the frozen semi-finished products and fry them.
  2. Don’t forget to place the finished croquettes on a paper napkin or towel to drain excess fat.
  3. To make the mashed potatoes more sticky and the croquettes not to fall apart, it is better to boil the potatoes in their jackets and then pass them through a meat grinder.
  4. You can make the dish in the oven, simply place it on a parchment-lined baking sheet and bake. This option is suitable for those who, for some reason, do not eat fried foods.

You can add to potato dough:

  • finely chopped and fried onion;
  • small cubes of bacon;
  • chicken meat (it can be finely chopped or torn into fibers);
  • lots of chopped fresh herbs.

Try it, use your imagination, add your own toppings and you will definitely succeed!