Potato and Spinach Croquettes

Yummy fried croquettes are made with potatoes, spinach and Parmesan cheese.

• Preparation Time: 20 mins
• Cooking Time: 30 mins
• Total Time: 50 mins
• Calories: 289 Calories

Ingredients

• 1 egg yolk
• ½ cup all-purpose flour
• 1 pinch ground nutmeg
• 1 cup vegetable oil for frying
• 3 eggs, beaten
• 4 teaspoons butter
• 1 tablespoon peanut oil
• ⅓ cup freshly grated Parmesan cheese
• 1 pound baking potatoes, peeled and diced
• ⅓ cup frozen chopped spinach, thawed and drained
• 1 ⅓ cups dry bread crumbs

Recipe Instructions

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.