How Do You Want to Make It Today?
You can cook croquettes in various ways, depending on your goal:
“time saving,” “best to eat as soon as cooked,”” delicious even when cold,” and “non-fried.”
Here are some cooking tips:
Choosing the Ingredients
Russets or a similar variety, which become fluffy when cooked, work well for croquettes. Generally speaking, waxy potatoes such as Yukon Gold and red potatoes become gluey when cooked, so they’re more suitable for a sinm1ered dish than for croquettes.
The yellow onion is the best cooking onion.
Use beef, pork, or a mixture of the two, depending on your preference.
Oil for deep-frying:
This depends on your preference. If you want the croquettes to taste less oily, use a milder vegetable oil such as canola oil or corn oil. If you want to add some flavor, you can blend olive oil or sesame oil with a mild vegetable oil.
1. How to Cook Mashed Potatoes
Cooking potatoes in their skins maintains their starch and flavor.
Cooking method A:
Wash the potatoes thoroughly, cut them in half, and wrap them with plastic wrap while they’re still wet. Place the potatoes cut side down at equal intervals along the edge of the turntable. It’s important not to put the potatoes at the center of the turntable. Two medium- sized potatoes will cook in about 9 minutes at 1200 watts. Add more time if necessary, until a bamboo skewer easily pierces the potato.
Cooking method B:
Cooking potatoes by cooking method l might yield a bitter taste.
Try this method to avoid any bitterness. Cut the potatoes in half, place them in a heat-resistant dish, and cover with water. Add 1/2 tsp. of salt (not included in the ingredients). Cooking takes about 12 minutes, and there will be no bitter taste.
Mash the potatoes immediately
Regardless of which cooking method you choose, peel the potatoes as soon as they’re cooked and mash them while hot. Use two forks so that you can peel and mash without directly touching the hot potatoes. If you wait to mash the potatoes after they cool, the cell membrane surrounding the starch will be destroyed, and the potatoes will become sticky.
2. Saute the Ground Meat and Onion
While the potatoes are cooking, saute the ground meat with butter. Add the onions after the meat is cooked. Add salt and pepper to taste after the moisture in the pan has evaporated.
3. Mix the Meat And Onions with the Mashed Potatoes
Mix them before get cold.
4. Shape and Deep-Fry
Place the potato mixture in a cooking tray or similar dish and cool to room temperature. Moisten your hands with a drizzle of oil. Divide the mixture into 6 pieces and roll them into ovals or short cylinders.
Thoroughly and evenly coat the potato balls with oil using your hands, as uneven coating or any part without coating can cause them to rupture.
When you eat the croquettes right after cooking
The best method is to dip the balls in flour, beaten egg and panko, in that order.
When you eat the croquettes later
The bread crumbs will stay crunchy longer if the potato balls are dipped in batter (recipe is following) and then coated with panko.
Alternative Croquettes Batter
(tasty even when croquettes get cold):
- 1/5 cup water
- 1 egg
- 6 Tbsp. flour
- 1 tsp. vinegar
Mix everything together.
Temperature for deep-frying
Deep-frying the potato balls too long may cause them to rupture. About 2 minutes at a high temperature (375°F), or until they’re browned, is recommended. To check the oil temperature, drop some bread crumbs into the oil. At 375°F, the bread crumbs will immediately spread over the surface of the oil. Don’t touch t11e croquettes for 30 seconds after dropping them into oil, as they’re more likely to rupture. Turn them several times to brown evenly. Gently scoop up the balls from the oil by using a net strainer or the like.
When you don’t want to deep-fry.
Oven bake method:
Nowadays, many people may not want to eat deep-fried foods. Instead, you can bake the croquettes in an oven.
Preheat the oven to 350°F. Spread panko on a cooking sheet as evenly as possible. Bake for about 6 minutes until golden brown.
Drip some oil of your choice onto the panko and blend with a fork. If you want to be able to taste the oil, add enough to make the bread crw11bs moist, like wet sand. If you prefer fewer calories, use a cooking oil spray. Use the baked bread c1umbs for the coating.
Bake without deep-frying
Place a grate on a cooking sheet. Arrange the coated potato balls on the grate. Bake in a 350°F oven for 20 minutes.
How to Cook Potato Croquettes
Basic Croquette Potato Croquettes Recipe
From children to grown ups, ever body loves potato croquettes.
Ingredients (Serves 6 pieces)
- 2 medium-sized potatoes (approx. 1 lb.)
- 1/2 onion
- 4.2 oz. ground beef and pork mixture (or use either one)
- 1 Tbsp. butter
- 1/2 tsp. salt
- Salt and pepper to taste
- 4 Tbsp. plus, all-purpose flour
- 1 egg, beaten
- About 6 Tbsp. panko (bread crumbs)
- Oil for deep-frying
- Cook and mash the potatoes.
- Saute the ground meat and onion in the butter.
- Place mixture in a bowl and season with salt and pepper.
- Shape into six croquette balls. Dust each ball with flour, coat with beaten egg, roll in panko, and deep-fry.