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My Mother's Cooking - French Fries and Croquettes

Updated on December 12, 2012

French Fries and Croquettes

French Fries
French Fries
My Mother's Cooking
My Mother's Cooking
Burger and Fries
Burger and Fries
Fish and Chips
Fish and Chips
Croquettes
Croquettes
Croquettes Filled with Meat
Croquettes Filled with Meat
Stuffed Croquettes
Stuffed Croquettes

My Mother's Cooking

Cast your vote for French Fries and Croquettes

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French Fries and Croquettes

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My mother didn’t make French fries very often because they are a lot of work to make and they require using a lot of oil to fry them in. I seem to recall her making them occasionally on Friday nights with fried or baked fish as an Americanized version of fish and chips.

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She generally cut the potatoes into relatively slender strips, rinsed them in cold water, dried them and then fried them in hot oil or lard. She didn’t use a thermometer. She just tried one first to see if the oil was hot enough.

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You can cut your French fries thick or thin, crinkled or flat, waffled or plain. Just remember that the thicker they are, the more difficult it will be to make them crisp.

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Basic French Fried Potatoes

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Difficulty:

Easy

Preparation Time:

40 Minutes

Cooking Time:

30 Minutes

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Ingredients:

4 Large Russet Potatoes (one per person) peeled and cut into ¼ by ¼ inch thick strips

Oil, Lard or Crisco (enough to fill your fryer or cooking pot about 1/3 full.

Salt to Taste

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Cooking Instructions:

  1. Soak the potatoes in cold running water until the water runs clear.
  2. Drain the potatoes in a colander and pat them dry on paper towels.
  3. Heat the oil to 350 F if you use a thermometer or try one test fry if you don’t have a thermometer.
  4. Cook the French fries in small batches so that they don’t stick together and so that they don’t cool the oil too much.
  5. Dry each batch on paper towels being certain to salt them immediately. Keep them warm in a 200 F oven while finishing the rest of the potatoes.
  6. Some people like to use a two stage frying method. First you blanch them at 325 F and then you finish them at 350 F. I don’t have the time or the patience.

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Basic Croquettes:

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Croquettes can be any paste like balls or patties that are then dipped in beaten eggs and bread crumbs and finally deep-fried. The simplest example would be left over mashed potatoes mixed with a little milk, an egg and some chives. Scoops of this mixture are formed into balls and then flattened into patties. Each patty is then dipped into beaten eggs and bread crumbs and then deep-fried in oil.

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The fun begins when you vary the ingredients that you mix with the potatoes like cheese, hamburger, ham, sausage or whatever else appeals to you. The following recipe uses sautéed ground beef and onions.

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Difficulty:

Easy

Preparation Time:

30 Minutes

Cooking Time:

30 Minutes

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Ingredients:

4 Cups of Mashed Potatoes

8 Oz. of Ground Beef

1 Small Onion minced

1 Tablespoon butter

1 Egg beaten

2 Tablespoons of Flour

Salt and Pepper to Taste

1 Cup of Bread Crumbs

2 Eggs beaten for coating the croquettes before breading them

Oil for deep-frying

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Cooking Instructions:


  1. Brown the ground beef and onion in the butter and season to taste with salt and pepper. Drain off any excess fat.
  2. Mix the mashed potatoes with the beaten egg and the ground beef mixture. Add the flour to make the mixture dry enough to work with.
  3. Divide the mixture into eight portions and form small cylinders out of each one.
  4. Dip each cylinder first in the egg mixture and then the bread crumbs.
  5. Arrange them on a plate and let them chill in the refrigerator for 30 minutes before deep frying them in oil.

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Suggestions: 

Instead of hamburger, try leftover ham, beef, pork or chicken.

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Instead of using a meat mixture, just mix the mashed potatoes, egg and flour together and stuff each cylinder with a piece of wiener or sausage before breading and deep-frying them. You now have potato dogs instead of corn dogs.

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Crispy French Fries

Potato Croquettes

Fish and Chips

For additional ways to prepare potatoes, see the other sections of Chapter 6, which are listed below:

Chapter 6 – Potato Dishes

1. Baked, Roasted and Stuffed Potatoes

2. Boiled Potatoes and Potato Salad

3. Fried Potatoes and Hash

4. French Fries and Croquettes

5. Potato Casseroles

6. Potato Dumplings

7. Potato Pancakes

8. Norwegian Staples - Krube and Lefse

==============================

North Central Wisconsin where I learned how to cook from my mother

A
Wausau, Wisconsin:
Wausau, WI, USA

get directions

B
Milwaukee, Wisconsin:
Milwaukee, WI, USA

get directions

Comments

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    • RSamuel92 profile image

      RSamuel92 

      6 years ago from Greece

      Mmm... those look delicious, especially the croquettes. Providing I have a potato surplus, I will definitely try the croquette recipe. I'm already drooling. :)

    • Deborah Brooks profile image

      Deborah Brooks Langford 

      6 years ago from Brownsville,TX

      wow I really want to try the Croquettes.. they look wonderful... thank you for sharing

      debbie

    • Peter Leeper profile image

      Peter Leeper 

      6 years ago from Londonderry, New Hampshire

      I love both french fries and Croquettes so I am sure i would enjoy this! I will have to give it a try. I haven't hat a chicken croquette in years. We used to buy them frozen from a brand called "Weavers" in Southeastern Pennsylvania...Loved them!

      Thanks for sharing!

    • algarveview profile image

      Joana e Bruno 

      6 years ago from Algarve, Portugal

      Hello, it seems delicious, voted up. I'll have to try your recipe for croquettes (mine is a little different), your croquettes look amazing. Thanks for SHARING. Have a great day!

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