croquette | James & Everett

Potato Croquettes

Christoph — Sun, 18 Aug 2013 13:30:21 +0000

A coating of lightly crisped bread crumbs wraps these soft pillows of creamy mashed potatoes to create a delicious croquette. Perfect as a side dish for most any meal, these croquettes are also a great way to use up any left over mashed potatoes. Or serve them with a spicy aioli, as an appetizer. Delicious!!

Potato Croquettes

A light crispy crust wraps soft pillows of creamy mashed potatoes to create a delicious side dish for most any meal, or serve with a spicy aioli as an appetizer.

Course Appetizer, Side Dish

Cuisine French

Prep Time 50

Cook Time 20

Total Time 1 10

Servings 16

Author Christoph

Ingredients

Croquettes

4 cups mashed potatoes, cooled
¼ cup minced onion
2 egg yolks, beaten
3 tablespoons flour
1 tablespoons milk
salt & pepper

Breading

cornstarch
1 egg beaten
fine bread crumbs
vegetable oil

Instructions

Croquettes

Place mashed potatoes and onions in a large mixing bowl. In a small bowl beat the egg yolks and add to the potatoes.
Add the flour, milk, and salt and pepper. Mix until well combined and smooth. Cover bowl with plastic wrap and place in the refrigerator for about 30 minutes.
Scoop out about a ¼ cup of the potato mixture and form into a ball, flatten ball into a patty and place on a parchment or wax paper lined baking sheet. Place baking sheet in the fridge for about 20 minutes to firm up for breading.

Breading

Set up a breading station with three small bowls. Put about a ¼ cup of cornstarch in the first, the beaten egg in the second, and the bread crumbs in the third.
Working with the chilled potatoes one at a time, dust a potato cake with the corn starch, dredge in the beaten egg, roll to coat with bread crumbs and then return to the baking sheet. Once all cakes are breaded, return to the fridge to firm up before frying.

Fry

Pour about ½ inch of oil in the bottom of a large skillet. Heat oil to 170°F – 180°F or until it shimmers. You can also test the oil by flicking a bit of flour. If the flour sizzles the oil is ready.
Carefully slide a few of the cakes at a time into the oil. Cook for about 3 – 4 minutes or until you see a golden color starting to form, carefully turn the cakes and fry for about the same amount of time.
Remove from the oil and place on a wire rack over a sheet pan to drain.
Delicious served with an Aioli as an appetizer.

Notes

Croquettes can be spiced or seasoned any way you like. Use seasoned bread crumbs, or add finely chopped peppers for an added kick. Croquettes can be formed in any shape, I find the small patties easy to work with.

The post Potato Croquettes first appeared on James & Everett.

Tater Tot Casserole

Christoph — Fri, 24 Feb 2012 15:30:33 +0000

Popular in grade school cafeterias throughout the Midwest during the 1960’s, the Tater Tot casserole has in my opinion, unfairly received a bad rap. Many consider this dish nothing more than “trailer trash” food……………….. well if that’s the case……………then rent me a double-wide.

For me this gooey delight is a comfort food. We all have them, widely differing for each of us, many of these favorites are based on where we grew up, or a favorite family recipe. A meal that makes us feel good, like wearing a big fuzzy old sweater. So on this snowy day what seemed appropriate was for me to make something in the oven that would not only toast up the house, but that I could easily enjoy wrapped up in my blanket watching a move.

The Tater Tot was created in 1956 by the Ore-Ida company in an attempt to find a way to use the left over slivers of potatoes from their other products. They added some flour and spice to the chopped up remains, and pushed the mash through holes slicing pieces as they came out. Originally the Tots were very inexpensive and sold poorly due to low perceived value, so the company raised the prices and the Tots began sell. Many companies now offer a similar product, Ore-Ida alone produces about 70 million pounds of these little nuggets each year.

Tater Tot Casserole

A retro school lunch type casserole of made with ground meat and vegetables in a creamy gravy, topped with crisp tater-tots.

Course Main Course

Cuisine American, Retro

Prep Time 10

Cook Time 1

Total Time 1 10

Servings 10

Ingredients

1 pound ground sausage
1 medium onion chopped
1½ cups frozen mixed vegetables
1 10.75 oz can of Campbell’s cream of mushroom soup with roasted garlic
¼ cup chicken stock
2 tablespoon of Worcestershire sauce
2 tablespoons of ketchup
½ cup of shredded cheddar cheese divided
3 cups frozen Tater-Tots

Instructions

Cook sausage and onion in a skillet over medium-high heat until sausage is well browned, stirring to crumble the meat.
Pour off any excess oil.
Stir soup, ketchup and Worcestershire into skillet and add vegetables mixing well. Resist adding salt, the Worcestershire will offer plenty.
Spoon the mixture into shallow baking dish. Sprinkle with half the cheese.
Cover with tater-tots and remaining cheese and a grind of black pepper.
Drizzle with olive oil and bake at 425 degrees F for 25 minutes or until potatoes are golden brown.
Allow casserole to stand for 5 to 10 minutes before serving.

French version of the Tater Tot called the Croquette.

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