Greek Potato & Feta Croquettes

hi everyone Yas to another episode of dimitra's dishes today we're going to be making basically they're potato Croquettes potato balls whatever you want to call them they're the perfect appetizer to serve at a party they're easy to make you can make a bunch and freeze them and then fry them as you need them let's get started okay so we're going to begin with a pound of potatoes I'm using golden potatoes we could use any waxy potato that you have on hand go ahead and put them in a pan and cover the potatoes with lots of water season with a little bit of salt and bring them to a boil and cook them until they're really tender you want them to be fully cooked super super soft so not mushing and not not melting in the water either it takes about 25 minutes so once that's on the stove top and cooking you can go ahead and prepare all the remaining ingredients I'm going to slice up these three scallions over here and then I'm just going to put them in a bowl of water swish them around to kind of get any dirt that's stuck in between between them loose and out of there take them out of the water and you could put them in a strainer or over paper towels to get rid of that excess moisture then I'm just going to take a handful of fresh parsley and finally chop that as well and I'm just going to set everything aside so it's ready and then I'm going to add a cup of panco breadcrumbs to this pie plate over here they're going to get dipped in the breadcrumbs once the potato bowls are ready we're going to dip them in the breadcrumbs and when they fry up they're going to be nice and golden and crunchy but to that if I if I was just going to add the breadcrumbs it would be pretty bland so I'm going to add a cup of shredded parmesan cheese you could add kealo if you had it I wish I had it I would have used that instead but parmesan works well and I'm also going to season everything with a little pinch of salt and some freshly cracked black pepper then I have two eggs over here because we're going to need to dip the potato balls in the egg first and then in the panco breadcrumb so that way it get stick so we're going to just whisk up these two eggs over here with a little bit of salt and pepper PE you want to season every step of the way so there's lots of flavor and now once the potatoes are cooked we're going to put everything all together so as soon as the potatoes are forked tender carefully lift them out of the water and drain the excess water out and put them in a big mixing bowl let them sit at room temperature for about 10 minutes not too long actually you want them to be still as hot as you can handle and then peel them carefully what I did the other day when I was recipe testing was I put on a pair of gloves uh the gloves that I wash dishes with rubber gloves and then I peeled them because I wanted I wanted the potatoes to still be fairly hot so they could absorb as much of the salt and pepper as possible because potatoes are super blend so go ahead peel them and then mash them up in the big bowl and season with lots of salt and black pepper at this point I'm also going to add 6 oz or 150 g of feta cheese just crumble it over the top and add the herbs as well that you've chopped which are the scallions and the parsley mix everything all up and I'm also going to add a teaspoon of dried mint it adds lots of great flavor if you don't have dried mint you could add a little bit of fresh mint you could add some basil if you prefer that or even dill or your favorite herbs whatever you like put them in here mix everything all up and give it a taste because next we're going to add the egg to kind of bind everything all together and I like to taste it before I add the egg if it needs more salt and pepper this is the time to add it at this point the mixture is cool enough where it won't scramble egg so I just add the egg to the corner of the bowl and I just whisk it up gently and then mix everything all together so it can kind of stick together and come all together next we're going to form the potato balls so you're going to need about a tablespoon and a half full this is how much you need I I'm not really measuring but just to get a really good siiz potato ball you can make these as big or as small as you like so I'm leaving it up to you but I like this size cuz they fry evenly when I cook them so go ahead and form theas or the potato balls and put them on a baking tray or on a dish whatever you want get some oil heating over medium heat on the stove top and now it's time to fry these up while the oil is heating let's get the potato balls ready so we're going to take a couple at a time and dip them in the egg mixture toss them around in there so that way they're fully coated and then then you're going to go ahead and coat them with a panco and Parmesan mixture so toss them in that mixture and you could even press it a little bit so that way it sticks in and then you can transfer them back onto the tray that you first formed them and put them in and once they're all ready to go you can fry them what I usually do when I'm not recording videos is I do this as I go so while some are frying I'm dunking the other ones that are going to go into the oil next in the egg and panco mixture I don't do this all at once but it does make it easier you want to make sure the oil is nice and hot about 350° fah if you're if you're going to test it and you're going to cook the these until they're golden all around so it's going to take about maybe 3 or 4 minutes total and once they're done frying go ahead and carefully lift them out and put them on a tray or a plate that's lined with paper towels to absorb the extra oil that's on them so as soon as these are done frying they're ready to be served straight away these taste best fresh and hot this is not something that you want to make ahead of time unless one way that you can make these ahead of time is if you don't cook them until they're too golden brown and then if you have an air fryer like for 3 or 4 minutes you can pop them in there right before you serve them to kind of reheat them and to get a little more color on them I haven't done that but I feel like you can do that um that's the only way otherwise these taste best fresh if you're not frying all of these up and say you made a double batch or you don't need to serve all of the all of them you don't have to bread these or dunk them in in the egg you can just put them in freezer safe bags but before you do that it's a good idea to put them on a baking tray and freeze them until until they're frozen solid and then transfer them into a freezer safe bag or a container so they hold their shape and then when you're ready to fry them you just thaw them out dip them in egg the breadcrumbs fry them and that's it that's all you have to do these are so delicious you just can't even imagine I would serve these with either dziki sauce you can do a tomato marinara sauce on the side or even a spicy Harissa would taste really good with these taste so good time for the taste test they smell so good I mean M oh my goodness the potato is so creamy the feta just adds that sharp salty bite to it and the outside oh my God it tastes almost it almost tastes like it's dipped in chips delicious you guys are going to love this one the exact measurements are on the website demitras dishes.com you you could head on over there and print this out let me know how you're serving these in the comment section down below thank you so much for spending time with me today I'll see you all next time yeses

Channel: Dimitra's Dishes

Views: 73,788

Keywords: cooking show, greek food, greek recipes, Dimitra Khan, euro bakery and cafe, easy recipes

Id: _Js4vAYs1XQ

Length: 7min 0sec (420 seconds)

Published: Wed Oct 11 2023