Potato and Spinach Croquettes

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Potato and Spinach Croquettes

Just Vegetarian Recipes

 

1 pound baking potatoes, peeled and diced

1 pinch ground nutmeg

4 teaspoons butter

1 egg yolk

1 cup vegetable oil for frying

1/3 cup freshly grated Parmesan cheese

1/3 cup frozen chopped spinach, thawed and drained

1/2 cup all-purpose flour

3 eggs, beaten

1 tablespoon peanut oil

1 1/3 cups dry bread crumbs

 

1. Place the potatoes into a saucepan and fill with enough water to

cover. Bring to a boil, then reduce the heat and simmer until tender

enough to easily pierce with a fork. Drain and toss gently over low

heat for a minute to completley dry out. Press them through a sieve

or just mash with a potato masher until smooth. Season with salt,

pepper and nutmeg. Mix in the butter and egg yolk, then spread out on a tray

to cool.

2. Preheat the oil in a deep-fryer to 365 degrees F (180 degrees C).

The oil is the proper temperature when a cube of bread browns in

about 15 seconds.

3. In a large bowl, mix together the Parmesan cheese and spinach.

Blend in the mashed potatoes. On a floured surface, using floured

hands, roll small handfuls of the mixture into cylinders about 3/4

inch thick and 2 1/2 inches long. Tap the ends to flatten.

4. Season 1/2 cup of flour with salt and pepper and place on a tray.

In a shallow bowl, whisk together the eggs and peanut oil. Place the

bread crumbs into a separate shallow bowl. Roll the croquettes in

seasoned flour, then dip into the egg and then coat with bread crumbs.

5. Fry the croquettes a few at a time, so they have some room in

between, until golden brown, 5 to 6 minutes. Carefully remove from

the oil using a slotted spoon and drain on crumpled paper towels.