Potato Croquettes. Mrs. F. W. Thomas. Recipe

Potato Croquettes Recipe:

Potato croquettes are a delicious and versatile dish that can be served as an appetizer, a side dish, or even as a main course. These crispy, golden-brown bites are made from mashed potatoes and are seasoned with a variety of spices and flavors. They are then coated in breadcrumbs and fried until they develop a satisfying crunch. Whether you're preparing them for a fancy dinner party or simply craving a satisfying snack, potato croquettes are sure to be a hit.

History:
The origins of potato croquettes can be traced back to France, where they were first introduced in the 19th century. Croquettes were traditionally made with leftover meat or fish, and the concept of using potatoes as a base came later. The French word "croquette" means "to crunch," which perfectly describes the texture of these delectable treats.

Fun Facts:
- Potato croquettes became increasingly popular during the Victorian era, as they were seen as a refined and elegant addition to the dining table.
- In some countries, such as Belgium and the Netherlands, croquettes are also made with other fillings such as cheese or vegetables.
- Potato croquettes are often served with a dipping sauce like ketchup or aioli, enhancing their flavor even further.

Now, let's dive into the recipe:

Ingredients:
- 1 pint of mashed potatoes
- 1 tablespoon of softened butter
- 1/2 teaspoon of white pepper
- 1/2 teaspoon of salt
- 1/2 teaspoon of celery salt
- A few drops of onion juice
- 1 egg, lightly beaten
- Fine bread or cracker crumbs
- Hot fat for frying

Instructions:
1. Start by taking one pint of mashed potatoes. These can be leftover mashed potatoes or freshly made ones. Make sure they are cooled down before using them for the croquettes.

2. Season the mashed potatoes with one tablespoon of softened butter, half a teaspoon of white pepper, half a teaspoon of salt, half a teaspoon of celery salt, and a few drops of onion juice. Mix well to incorporate all the seasonings evenly.

3. Next, add an egg to the mashed potato mixture. The egg will act as a binding agent and help hold the croquettes together. Mix until everything is well combined, creating a light and fluffy texture.

4. To achieve a smoother consistency, pass the potato mixture through a strainer. This will remove any lumps and create a finer texture for the croquettes.

5. Place the strained potato mixture back on the stovetop over low heat. Stir continuously until the potato begins to cleave from the dish. This process helps to remove excess moisture, allowing the croquettes to hold their shape better.

6. Once the potato mixture has cooled down, it's time to shape the croquettes. Take a small portion of the mixture and roll it into a ball using your hands. Then, shape the ball into a cylinder by gently pressing on the ends.

7. Roll each croquette in fine bread or cracker crumbs, ensuring that the entire surface is evenly coated. This breadcrumb coating not only adds a crispy texture but also helps to seal in the moisture, resulting in a moist and tender core.

8. Dip each coated croquette in the beaten egg, making sure it is fully covered. This step helps to create a golden-brown crust when frying.

9. Roll the croquette in the bread or cracker crumbs for a second time, ensuring a generous coating. This double coating enhances the crunchiness and adds an extra layer of flavor.

10. Heat the hot fat in a deep frying pan or Dutch oven. The hot fat should be at a temperature of around 350°F (175°C) for frying. Carefully place the croquettes into the hot fat, frying them until they turn a beautiful golden brown on all sides.

11. Once the croquettes are cooked, use a slotted spoon to remove them from the hot fat. Place them onto a paper towel-lined plate to drain off any excess oil.

12. Serve the potato croquettes hot as an appetizer, a side dish, or even as a main course. These versatile bites can be enjoyed on their own or served with a dipping sauce of your choice.

Similar Recipe Dishes:
- Arancini: Italian rice croquettes made with leftover risotto, typically filled with cheese or meat and deep-fried.
- Croquettes de Jamón: Spanish ham croquettes made with a creamy béchamel sauce, rolled in breadcrumbs, and then fried until golden and crispy.
- Vegetable Cutlets: Crispy and flavorful cutlets made with a mixture of mashed vegetables, herbs, and spices, coated in breadcrumbs and shallow-fried.
- Cheese Stuffed Potato Balls: A variation of croquettes where the mashed potato mixture is stuffed with cheese before being coated and fried.

Enjoy your homemade potato croquettes cooked to perfection!