Asher Rose Fox (![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
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gluten_free2023-11-24 09:51 pm
rosefox) wrote in gluten_free2023-11-24 09:51 pm
Gluten-free dairy-free potato croquettes
This is a great way to use up leftover mashed potatoes. You can mix in herbs or some chopped-up meat or veg, add cheese if you eat dairy or have a preferred non-dairy brand that melts well, or just have them as-is.
I used glutinous rice flour, but any 1:1 baking flour or starch would probably work; this isn't one of those places where you can swap in almond meal, though. If you don't have breadcrumbs, you can skip them, but the patties will be more delicate and won't get as crunchy.
I haven't tried this with mashed sweet potatoes, but it would probably work fine, though you might want to adjust the seasoning profile.
Ingredients
2 cups cold leftover mashed potatoes
Add-ins of your choice
1 large egg + 1 large egg
1 packet + 1 packet Manischewitz gluten-free matzo ball mix, or 2.5 oz + 2.5 oz of your preferred GF panko/breadcrumbs/matzo meal
Seasonings to taste
2 tsp GF flour or starch, plus a little extra for your hands and workspace
Canola or peanut oil for frying
Directions
In a large bowl, whisk one of the eggs. Mix in the mashed potatoes and the flour. Mix in any add-ins.
If the breadcrumbs aren't already seasoned, or if you want extra flavor, season them with onion powder, garlic powder, salt and pepper, or the seasonings of your choice. Mix half of the breadcrumbs into the potatoes. Set aside the other half.
If you have time, chill the potato mixture in the freezer for 15 minutes or the fridge for 2 hours.
In a small bowl, whisk the remaining egg very well. In another bowl, put the rest of the breadcrumbs. Dust your hands and a board with flour, divide the potato mixture into 12 portions (or more if you added a lot of add-ins), roll them into balls, and flatten them into patties. Handle them as little as possible; the colder they are, the better they'll hold their shape. If they're getting soft, you may want to chill them again before the final step, or you may decide you really don't care whether your thrown-together use-up-leftovers croquettes have irregular shapes and move right on to the frying.
Set up a large platter with a double layer of paper towels. In a medium saucepan or frying pan, pour in oil to a depth of about 1/4" or 1 cm and start it heating over medium heat. When the oil is hot enough that a pinch of breadcrumbs immediately bubbles and starts to turn golden brown (about 350F if you have an instant-read thermometer), dip each patty into egg with one hand, roll it in the breadcrumbs with the other, and add it to the pan. Fry patties on each side about 2 minutes or until golden brown. Immediately transfer to paper towels. Continue, bringing the oil back up to temperature between batches, until all patties are done. Eat while quite hot.
I used glutinous rice flour, but any 1:1 baking flour or starch would probably work; this isn't one of those places where you can swap in almond meal, though. If you don't have breadcrumbs, you can skip them, but the patties will be more delicate and won't get as crunchy.
I haven't tried this with mashed sweet potatoes, but it would probably work fine, though you might want to adjust the seasoning profile.
Ingredients
2 cups cold leftover mashed potatoes
Add-ins of your choice
1 large egg + 1 large egg
1 packet + 1 packet Manischewitz gluten-free matzo ball mix, or 2.5 oz + 2.5 oz of your preferred GF panko/breadcrumbs/matzo meal
Seasonings to taste
2 tsp GF flour or starch, plus a little extra for your hands and workspace
Canola or peanut oil for frying
Directions
In a large bowl, whisk one of the eggs. Mix in the mashed potatoes and the flour. Mix in any add-ins.
If the breadcrumbs aren't already seasoned, or if you want extra flavor, season them with onion powder, garlic powder, salt and pepper, or the seasonings of your choice. Mix half of the breadcrumbs into the potatoes. Set aside the other half.
If you have time, chill the potato mixture in the freezer for 15 minutes or the fridge for 2 hours.
In a small bowl, whisk the remaining egg very well. In another bowl, put the rest of the breadcrumbs. Dust your hands and a board with flour, divide the potato mixture into 12 portions (or more if you added a lot of add-ins), roll them into balls, and flatten them into patties. Handle them as little as possible; the colder they are, the better they'll hold their shape. If they're getting soft, you may want to chill them again before the final step, or you may decide you really don't care whether your thrown-together use-up-leftovers croquettes have irregular shapes and move right on to the frying.
Set up a large platter with a double layer of paper towels. In a medium saucepan or frying pan, pour in oil to a depth of about 1/4" or 1 cm and start it heating over medium heat. When the oil is hot enough that a pinch of breadcrumbs immediately bubbles and starts to turn golden brown (about 350F if you have an instant-read thermometer), dip each patty into egg with one hand, roll it in the breadcrumbs with the other, and add it to the pan. Fry patties on each side about 2 minutes or until golden brown. Immediately transfer to paper towels. Continue, bringing the oil back up to temperature between batches, until all patties are done. Eat while quite hot.