Potato Croquettes

October 19, 2016
Alice
Potato, Starches

Potato Croquettes

Recipe By: Alice Morrow

Potato Croquettes

Ingredients

1 kg. or 2.2 lbs. baby red or Yukon gold potatoes
3 T. flour
3 T. grated parmesan cheese
3 eggs
3 T. breadcrumbs
150 grams or 5 oz. smoked provolone cheese
Peanut oil for frying
Salt and black pepper

Instructions

Place washed potatoes in cold salted water. Bring to boil and cook until tender.
While potatoes are boiling, chop up provolone cheese. Separate yolks from whites.
Drain, peel while hot and mash them immediately.
Add 1 T. flour, grated parmesan and egg yolks and season. Stir with wooden spoon until mixture is smooth and let it cool.
Lightly beat egg whites in a bowl, set aside.
Make the croquettes the same size. Make a hole in center and stuff with a piece of provolone cheese.
Roll croquettes one by one in remaining flour, then egg whites and finally in breadcrumbs. (It helps to do this process with two teaspoons to roll them around.)
Heat the peanut oil. Place croquettes into hot oil, do not crowd them. Turning so they are golden on all sides. With slotted spoon, remove and drain on paper towels. Serve hot.

Notes

*****These are very old Italian recipes that use the metric system. I had to work and guess at some of the conversions. Below you will see a conversion table to help you with your calculations.

METRIC CONVERSION TABLE FOR FOOD PREPARATION

WEIGHT EQUIVALENTS:

8 oz. 227 grams 0.50 lb.
7 oz. 198 grams 0.44 lb.
6 oz. 170 grams 0.38 lb.
5 oz. 142 grams 0.31 lb.
4 oz. 113 grams 0.25 lb.
3 oz. 85 grams 0.19 lb.
2 oz. 57 grams 0.13 lb.
1 oz. 28 grams 0.06 lb.
0.5 oz. 14 grams 0.03 lb.

LIQUID MEASURE EQUIVALENTS:

1 C. 8 oz. 16 Tbs. 237 ml.
¾ C. 6 oz. 12 Tbs. 177 ml.
2/3 C. 5.3 oz. 10 Tbs. +2 tsp. 158 ml.
½ C. 4 oz. 8 Tbs. 118 ml.
1/3 C. 2.7 oz. 5 Tbs.+1 tsp. 79 ml.
¼ C. 2 oz. 4 Tbs. 59 ml.
1/8 C. 1 oz. 2 Tbs. 30 ml.
1/16 C. .5 oz. 1 Tbs. 15 ml.

1 liter=about 34 ozs.
1 kilogram=2.2 lbs.