Potato croquettes with cheese

Name: Potato croquettes with cheese - Dora E.
Ingredients: I used: 3 potatoes; half a piece of Delaco Sofia cheese; 2 eggs (one for the mixture and one for coating the croquettes); 5 tablespoons of breadcrumbs; 8 tablespoons of flour + 8 tablespoons of breadcrumbs; Vegeta seasoning; pepper.

Appetizers - Potato croquettes with cheese by Dora E. - Recipia

Potato croquettes with cheese are made from boiled potatoes that are mashed and mixed with egg, breadcrumbs, and grated cheese. The mixture is shaped lightly in the palms, then each piece is coated in flour, egg, and breadcrumbs before frying. In the end, the croquettes should be golden brown and have a crispy crust. They can be served with a summer salad or mustard. They taste best when freshly taken out of the oil, after draining the excess on a paper towel. Quick Info Total Time: not specified in the original recipe Preparation Time: not specified Cooking Time: potatoes are boiled until soft, and croquettes are fried until golden brown Servings: number not specified; depends on the size of the croquettes Difficulty: easy to medium Recipe Type: appetizer, snack, or side dish Ingredients 3 potatoes Delaco Sofia cheese, half a piece 2 eggs: 1 egg for the potato mixture 1 egg for coating the croquettes 5 tablespoons of breadcrumbs for the mixture 8 tablespoons of flour for coating the croquettes 8 tablespoons of breadcrumbs for coating the croquettes Vegeta, to taste Pepper, to taste Oil for frying, enough to cover the croquettes in the pot Preparation Method 1. Preparing the Potatoes Rinse the potatoes under cold running water, peel them, and cut each potato into eight pieces. Place them in a pot, add a pinch of salt, and pour in enough water to cover them. Boil the potatoes until they become soft and can be easily mashed. It’s important not to remove them before they are tender, as the croquette mixture will have hard bits and will be harder to shape. 2. Preparing the Cheese While the potatoes are boiling, grate the cheese. For this recipe, half a piece of Delaco Sofia cheese is used, according to the original recipe. 3. Mashing the Potatoes Once the potatoes are boiled, drain them well. Place them in a bowl and mash them with a whisk until you achieve a consistency similar to mashed potatoes. Add Vegeta and pepper to taste. Then add one egg, the 5 tablespoons of breadcrumbs, and the grated cheese. Mix well until all ingredients are evenly distributed. The mixture should be cohesive enough to be shaped. If you take a portion in your palm and it holds its shape, it can be used for croquettes. 4. Shaping the Croquettes Take a small ball of the mixture and shape it with your palms. In the original recipe, the croquettes are nicely shaped by hand, without a specific form or size being established. Continue until you finish the mixture. It is helpful to shape all the croquettes before starting the coating process for better organization. 5. Preparing the Coating Place the flour in one bowl, the remaining egg in another bowl, and the 8 tablespoons of breadcrumbs in a third bowl. Dip each croquette, one at a time, in flour, then in egg, and finally in breadcrumbs. Make sure the coating covers the surface of each piece well. This forms the crust that browns during frying. 6. Frying the Croquettes Pour oil into a pot. The amount should be enough to cover the croquettes while frying. Let it heat up before adding the croquettes. Fry three to four pieces at a time, depending on the size of the pot. Do not overcrowd the pot, so each croquette has room to brown. Leave them in the oil until they turn a nice golden brown. When they are ready, remove them onto a paper towel to drain the excess oil. Why I Make This Recipe Often Croquettes are useful when I want to serve a simple snack made from a few common ingredients. Potatoes, breadcrumbs, eggs, and cheese combine without complicated preparations, and shaping is done directly by hand. I also like that they can be served in various ways: as an appetizer, alongside a summer salad, or with mustard. They taste best immediately after frying when the crust is golden and the inside is soft. Tips and Variations Tips Potatoes should be boiled until soft; otherwise, they won’t mash well, and the mixture won’t be uniform. After boiling, let the potatoes drain before placing them in the bowl. Excess water can make the mixture harder to shape. Follow the coating order: flour, egg, then breadcrumbs. The flour helps the egg adhere, and the breadcrumbs form the outer crust. Fry only three to four croquettes at a time, depending on the pot. If there are too many in the pot, they will be harder to maneuver and may brown unevenly. Remove the croquettes onto a paper towel immediately after frying to eliminate excess surface oil. Substitutions The recipe uses half a piece of Delaco Sofia cheese. If you don’t have this exact type, you can use another cheese, keeping the same preparation idea. The exact amount is not specified in the original recipe, so the substitution should be made based on available quantity and taste. Vegeta can be adjusted or omitted, but it is used in the original version for seasoning the mixture. Pepper is also added to taste. Variations You can shape smaller croquettes if you want to serve them as an appetizer or larger ones to serve alongside a salad. The shape is not essential as long as the pieces are well coated in flour, egg, and breadcrumbs. The basic recipe remains the same if you choose to use more or less pepper. The source does not indicate other ingredients for filling or seasoning, so these are not part of the version presented here. Serving Ideas Potato croquettes can be served alongside a summer salad. They are also very good with mustard, which is served separately at the table. They can be placed on a platter as a snack or served as a side dish. Since they drain on a paper towel after frying, they are easier to portion and arrange on a plate immediately after preparation. Frequently Asked Questions 1. Can I prepare the croquettes without passing them through all three layers? For the version presented, the croquettes are passed through flour, egg, and breadcrumbs. These layers help form the crust and brown the surface in oil. If one of the steps is omitted, the result will not be the same as the original recipe. 2. How long should I boil the potatoes? The recipe does not specify an exact number of minutes. The potatoes should be boiled until soft and can be easily mashed with a whisk. The time depends on the size of the pieces and the type of potatoes. 3. How many croquettes can be fried at once? The original recipe recommends frying three to four at a time, depending on the size of the pot. The oil should be sufficient to cover them, and the pot should not be overcrowded. 4. What can the croquettes be served with? They can be served with a summer salad or mustard. Mustard is mentioned in the original recipe as a serving option. 5. Can the croquettes be made larger or smaller? Yes. The source does not impose a specific size, so you can shape them according to how you want to serve them. It is important that all pieces in the same batch have similar sizes so they brown approximately at the same time. Nutritional Values The values below are estimates, as the recipe does not specify the exact weight of the cheese, the amount of oil absorbed, and the final number of croquettes. For the entire amount, the dish may have approximately 1,500-2,100 kcal, depending on the amount of cheese and the oil absorbed during frying. Approximately, the entire recipe may contain: Protein: about 45-65 g Carbohydrates: about 170-230 g Fats: about 75-120 g If you get, for example, 12-16 croquettes, the values per piece will vary depending on size. The largest variation comes from the oil used for frying and the exact amount of cheese. For this reason, these figures should be viewed as indicative, not as precise nutritional values. Storage and Reheating Croquettes are best when freshly fried, with the crust still golden. If any are left, store them in the refrigerator in a covered container and consume them as soon as possible. After storage, the crust will not have the same texture as immediately after frying. Reheating can soften the coating, especially if the croquettes are kept in a closed container while still hot. For the best result, prepare and serve the croquettes on the same day.

Potato croquettes with cheese

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