Particularly if you reside in a maritime town, this is a common recipe in Maine. The day before you intend to serve it is best for making it. Add oyster crackers to the dish.
| Prep Time: | 20 mins |
| Cook Time: | 30 mins |
| Total Time: | 50 mins |
| Servings: | 7 |
| Yield: | 14 croquettes |
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
Nutrition Facts
| Calories | 289 kcal |
| Carbohydrate | 34 g |
| Cholesterol | 119 mg |
| Dietary Fiber | 3 g |
| Protein | 10 g |
| Saturated Fat | 4 g |
| Sodium | 264 mg |
| Sugars | 2 g |
| Fat | 13 g |
| Unsaturated Fat | 0 g |
Reviews
I liked the recipe and my family thought it was delicious. But I agree with some previous reviewers who said the middle was a little too mashed potato-ey. I would also recommend drying out the spinach. in addition I made smaller croquettes as well as pan frying with canola or vegetable oil.
Excellent, I made it and it turns out to be good. I had to use olive oil instead of peanut oil and it still didn’t ruin the work. I recommend to dry out the spinach if not it will be too soggy. I made that mistake before.
I began with leftover garlic mashed potatoes and pan fried, but followed the rest of the recipe. We really enjoyed these with a sweet chili dipping sauce.
I followed the recipe with one substitution – I used Swiss cheese, that is what I had, but it was a nice aged hard and dryish cheese. I shaped them and floured them and popped them on a parchment lined baking sheet for about an hour of refrigeration. Then I used the egg wash and the final coating of bread crumbs and they held their shape perfectly, though I was gentle with them.
I added garlic powder to the mashed potatoes. Wonderful!
This recipe turned out well. Like a previous comment said, the consistency was a bit mushier than the typical croquette but it was still good. I doubled the amount of spinach that the recipe called for in a second batch that I made, and those turned out slightly firmer.
I have been wanting to make croquettes for a really long time! Even though this didn’t work out for me, I’ll be making more (variations) soon. Everyone who ate these tonight liked them except me. The insides were too mushy, like mashed potatoes. I certainly found that the parmesan and spinach helped thicken, but not enough. I had even added a little canned corn, more (very well squeezed dry) spinach than called for, minced onions and garlic! The garlic smelled awesome in it. I even had put the on-a-sheet-to-cool-potatoes in a preheated oven (to 250C, then turned off) for a good 20 minutes to dry the potatoes as much as I could before cooling them down. Maybe its supposed to be a little mushy on the inside though. (??) Also, I found the smaller I made the balls, the better they fried up. I used tongs rather than a slotted spoon.
So honored to be the first review! These were great! Family really liked these. I did add 1 large garlic clove to the boiling potatoes and ran that through a ricer. After the mashed potato mixture had cooled I also added some shredded cheddar cheese and eliminated the extra egg yolk to the mix (didnt think it needed it). Floured,egged, and breaded these babies and cooked until golden on both sides. Very tasty. I made 8 large croquetts. This recipe would be great with different cheeses. Will definately make again! One last note, loved the spinach addition to this recipe. A great way to incorporate veggies!