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.
- 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
- 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
- 1/2 cup shredded Parmigiano
- 1 onion, sliced and sauteed till caramelized
- Pinch yellow curry
- Fine sea salt
- Freshly cracked pepper
- 3 eggs
- 1/8 cup cream
- sat and pepper
- 3 cups fine Italian-style breadcrumbs
- 4 cups Canola oil, for frying
- Preheat oven to 375° F.
- Cut squash in half lengthwise and scoop out pulp and seeds.
- In a bowl combine olive oil, oregano, onion powder, chives, minced onion, and garlic.
- Pour a bit of the oil mixture into the inside of the squash halves.
- Rub in well coating all of the insides.
- Place squash on a parchment lined baking sheet face down.
- Put in oven and bake for 25 minutes, then turn it over and bake for an additional 5 minutes on low broil setting.
- Take out of oven and let cool.
- When cool take a fork and rake the inside of the squash releasing the strands of spaghetti squash.
- Use a spoon to get the remaining squash that is close to the skin out.
- 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.
- Drain and combine with butter, cream, chives, and parsley.
- Mash and whip then taste for seasoning, add salt and pepper if needed.
- Set aside and let cool.
- In a saute pan heat up olive oil
- Toss in onions and season with salt, pepper, paprika, and a dash of sugar.
- Add a splash of water.
- Cook till nice and soft and caramelized.
- In a large bowl combine mashed potato, spaghetti squash, caramelized onion, and grated Parmigiano.
- If too moist, add more Parmigiano.
- Taste for seasoning and add if needed.
- Whisk eggs, cream, salt and pepper in a small bowl/
- Place bread crumbs in another shallow bowl.
- Scoop out 1 heaping tablespoon of the croquette mixture. Form this mixture with your hands into a nice oval croquette.
- Place oval gently into the egg mixture turning gently again to coat the croquette well.
- Then take from egg mixture and place in breadcrumbs, coating the croquette making sure all of the surface is well covered with the breadcrumbs.
- When fully coated adjust shape with hands again to keep that beautiful oval shape and place on a parchment lined baking sheet.
- Repeat this process until all the mixture is used up.
- Place croquettes into the fridge for about 1 hour.
- 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.
- Preheat oven to 350° F.
- Line a large dish with two layers of paper towel.
- Heat canola oil in a large wok to 360-365° F.
- Place 3-4 croquettes gently into the oil.
- Fry for about 3-5 minutes then turn and fry for an additional 5 minutes, or until they are nice and golden brown.
- Take croquettes out of oil with a slotted spoon letting any excess oil drain.
- Put on paper towel and let remaining oil come off.
- Take croquettes and place on a parchment lined baking sheet and bake in oven for 10 minutes.
- Take out of oven and plate.
- Ready to serve.
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.