Potato and Spinach Croquettes Recipe

  • 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.