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Spaghetti Squash and Potato croquettes

Spaghetti Squash and Potato Croquettes

  • Author: Loreto
  • Prep Time: 25 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 10 croquettes 1x
  • Category: Side dish, Appetizer
  • Method: Deep frying
  • Cuisine: Fusion

Description

Spaghetti Squash and Potato Croquettes, morsels of crispy goodness with a soft incredibly delicious inside that says comfort and great appetizer for the upcoming party season.


Ingredients

Spaghetti Squash:

  • 1 medium 600 g spaghetti squash
  • 2 cloves garlic
  • 1 tsp chives
  • 1 tsp oregano
  • 1/2 tsp onion powder
  • 1 tsp minced onion
  • 4 Tbsp olive oil

Potatoes:

  • 500 g red potatoes, washed peeled and cut into quarters
  • 1/8 cup cream (or half and half)
  • 2 Tbsp salted butter
  • Fine sea salt and cracked black pepper, to taste
  • 1 tsp fresh chives
  • 1/2 tsp parsley, finely chopped

Croquette mixture:

  • 1/2 cup shredded Parmigiano
  • 1 onion, sliced and sauteed till caramelized
  • Pinch yellow curry
  • Fine sea salt
  • Freshly cracked pepper

Breading:

  • 3 eggs
  • 1/8 cup cream
  • sat and pepper
  • 3 cups fine Italian-style breadcrumbs
  • 4 cups Canola oil, for frying

Instructions

Spaghetti squash:

  1. Preheat oven to 375° F.
  2. Cut squash in half lengthwise and scoop out pulp and seeds.
  3. In a bowl combine olive oil, oregano, onion powder, chives, minced onion, and garlic.
  4. Pour a bit of the oil mixture into the inside of the squash halves.
  5. Rub in well coating all of the insides.
  6. Place squash on a parchment lined baking sheet face down.
  7. Put in oven and bake for 25 minutes, then turn it over and bake for an additional 5 minutes on low broil setting.
  8. Take out of oven and let cool.
  9. When cool take a fork and rake the inside of the squash releasing the strands of spaghetti squash.
  10. Use a spoon to get the remaining squash that is close to the skin out.

Potatoes:

  1. While squash is cooking, place quartered potatoes into a pot of salted water. Bring to a boil and cook for about 20 minutes or until potatoes are fork tender.
  2. Drain and combine with butter, cream, chives, and parsley.
  3. Mash and whip then taste for seasoning, add salt and pepper if needed.
  4. Set aside and let cool.

Croquette mixture:

  1. In a saute pan heat up olive oil
  2. Toss in onions and season with salt, pepper, paprika, and a dash of sugar.
  3. Add a splash of water.
  4. Cook till nice and soft and caramelized.
  5. In a large bowl combine mashed potato, spaghetti squash, caramelized onion, and grated Parmigiano.
  6. If too moist, add more Parmigiano.
  7. Taste for seasoning and add if needed.

Breading:

  1. Whisk eggs, cream, salt and pepper in a small bowl/
  2. Place bread crumbs in another shallow bowl.
  3. Scoop out 1 heaping tablespoon of the croquette mixture. Form this mixture with your hands into a nice oval croquette.
  4. Place oval gently into the egg mixture turning gently again to coat the croquette well.
  5. Then take from egg mixture and place in breadcrumbs, coating the croquette making sure all of the surface is well covered with the breadcrumbs.
  6. When fully coated adjust shape with hands again to keep that beautiful oval shape and place on a parchment lined baking sheet.
  7. Repeat this process until all the mixture is used up.
  8. Place croquettes into the fridge for about 1 hour.
  9. If you are not going to use them right away place croquettes in a parchment lined Tupperware, making sure to put a layer of parchment in between layers of croquettes.

Frying:

  1. Preheat oven to 350° F.
  2. Line a large dish with two layers of paper towel.
  3. Heat canola oil in a large wok to 360-365° F.
  4. Place 3-4 croquettes gently into the oil.
  5. Fry for about 3-5 minutes then turn and fry for an additional 5 minutes, or until they are nice and golden brown.
  6. Take croquettes out of oil with a slotted spoon letting any excess oil drain.
  7. Put on paper towel and let remaining oil come off.
  8. Take croquettes and place on a parchment lined baking sheet and bake in oven for 10 minutes.
  9. Take out of oven and plate.
  10. Ready to serve.
  11. Enjoy!

Notes

Allow 1 hour for setting time in fridge.
If not to be fried right away, place them in a freezer safe Tupperware.
When you are going to fry the frozen ones, do not allow to thaw, fry them frozen.

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