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Did anyone else's Grandmother make Potato Croquette without Breadcrumb?

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batmanbabe Mar 7, 2010 05:32 PM

My Grandmother passed away when I was a little over knee high.. but I remember her Potato Croquettes which did not have a breadcrumb coating.

My father, who claims to have watched my Grandmother many, many times, says that she took a handful of regular mashed potato, stuck a piece of mozzarella cheese in it, shaped it into a cylinder and fried it.

I have tried doing it many, many times. I can not do it. I tried mixing egg into the potato.. It just falls apart.

I was hoping someone else's grandmother did something similar.. and that you know a little more about it.

Thanks!!

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  1. Bryn RE: batmanbabe Mar 7, 2010 07:16 PM

    http://www.epicurious.com/recipes/foo...

    In this recipe it cools the mixture to room temp. Maybe that's the trick?

    1 Reply
    1. re: Bryn
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      batmanbabe RE: Bryn Mar 7, 2010 08:51 PM

      I always have used leftover potatoes.. so they were cold. I wonder if room temp is part of the trick.

      These are coated in flour though.. which I think helps just like breadcrumb helps keep it together.

    2. todao RE: batmanbabe Mar 7, 2010 08:01 PM

      If you're using only egg and potato I'm not surprised that they're falling apart, especially if they're russets. If you're wanting to make them using only potatoes and cheese, try using white potatoes (either the long whites or the round) or if you're open to adding some other ingredients, try adding about about 2% rice flour and 15 - 20% beaten egg.

      1 Reply
      1. re: todao
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        batmanbabe RE: todao Mar 7, 2010 08:55 PM

        Despite it being "wrong" according to my father I do use egg. I have resisted using flour but I might cave.

        What I find most intriguing is I don't use white potatoes. I use a Yukon usually.. so that is an excellent idea.

      2. l
        latina432 RE: batmanbabe Jul 16, 2014 01:49 PM

        put potato cake in flour, dip in egg batter and fry.

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