POTATO, HAM AND PIQUILLO PEPPER CROQUETAS
Provided by Melissa Clark
Categories dinner, appetizer
Time 1h
Yield 36 croquetas
Number Of Ingredients 11
Steps:
- In a large bowl, combine potatoes, 3/4 cup bread crumbs, ham, pepper, 1 egg, the yolk, 1/2 teaspoon black pepper, paprika (if using) and salt. Mix well.
- Place remaining 4 eggs in a wide, shallow bowl and beat lightly. Place remaining 1 1/2 cups bread crumbs in a second bowl and flour in a third. Season bread crumbs with 1/2 teaspoon each salt and pepper.
- Taking about 2 tablespoons of croquetas mixture at a time, form into 3-inch fingers. Dip each finger first in flour, tapping off excess. Dip in egg mixture, letting excess drip off, then bread crumbs. Transfer each finger to a large baking sheet. When you have finished forming all croquetas, cover tray with plastic wrap and refrigerate for at least 30 minutes and up to 12 hours.
- When ready to fry, heat 1/4-inch oil in a large skillet over medium-high heat. Fry croquetas in batches, turning once, until dark golden all over, 2 to 3 minutes a side. Transfer to paper towel-lined plates and sprinkle with additional salt, if desired. Serve hot.
Nutrition Facts : @context http, Calories 127, UnsaturatedFat 6 grams, Carbohydrate 11 grams, Fat 8 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 1 gram, Sodium 174 milligrams, Sugar 1 gram, TransFat 0 grams
POTATO CROQUETTE
Steps:
- Boil the potatoes until fork tender, and let cool for 20 minutes.
- In a large bowl, mash the potatoes. (For a creamier texture, use a potato ricer.) Add the Parmigiano cheese, chopped parsley, and season with salt and pepper. Add one egg and mix well, until all the ingredients are evenly distributed.
- Grab a handful of mashed potatoes and press into logs that are 1 1/2-inches thick by 3 inches long. With your finger, create an indentation in the middle of the log and add a slice of mozzarella. Close up the logs and make sure the mozzarella is fully covered. Reshape if necessary.
- For the batter, dip potato logs in a beaten egg and cover with breadcrumbs.
- Heat the extra-virgin olive oil in a large pot to 350 degrees F.
- Fry in the oil in batches until the potato croquettes are crispy and golden brown.
- Let drain on a paper towel lined plate, and serve warm.
HAM AND CHEESE CROQUETTES
Provided by Claire Robinson
Categories appetizer
Time 20m
Yield 8 (2-inch) croquettes
Number Of Ingredients 6
Steps:
- In a bowl, mix the potatoes, 1/4 cup flour, cheese, and ham with a large rubber spatula until combined. Season with salt and pepper, to taste and divide the mixture into 8 equal portions. Rub your hands with a small amount of flour and form the portions into small flat disks about 1/2-inch thick. Use just enough flour to keep the potatoes from sticking to your hands, but do not coat them completely.
- Heat the oil in a large nonstick skillet over medium-low heat. Shallow-fry the croquettes, turning once, until golden brown, about 4 minutes per side. Remove from the oil and drain on a paper-towel lined plate. Let the croquettes cool for about 5 minutes before serving.
- Cook's Note: This recipe doubles easily if you have enough leftover potatoes.
HAM AND POTATO CASSEROLE
This is a recipe that my Grandmother would always make using leftover ham. Its great for small or large families.
Provided by Music Heather
Categories One Dish Meal
Time 50m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- HEAT oven to 350 degrees.
- COOK onion and green pepper in margarine until tender.
- STIR in flour and pepper.
- ADD milk and bring to a boil, stirring constantly.
- REDUCE heat and add cheese and mayo; stir until cheese melts.
- ADD potatoes and ham; put into casserole dish.
- BAKE for 30 minutes.
Nutrition Facts : Calories 138.1, Fat 7.1, SaturatedFat 3.3, Cholesterol 24.9, Sodium 447.1, Carbohydrate 9.2, Fiber 1.1, Sugar 0.8, Protein 9.2
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