Did you know that potato croquettes are a staple in Japanese family restaurants, Chef? So much nostalgia and comfort in a single video!!! 💜💜💜 We enjoy dipping ours in a mix of BBQ sauce and mayo! 😋😋😋 It's like a nice warm hug for your insides!!!
Add some chopped cilantro or parsley into the mashed potatoes and it'll become more aromatic. That's what my mother does. She also add some starch to make it chewier haha, and she fill in some minced meat (cook the meat with some garlic and onion and a lil butter, also salt and pepper) then add the mozz cheese. Maybe you can try our recipe Frank, but I love your croquettes too, yeah croquettes are my favourite too, with or without fillings. 🥰😍
Chef I’m in NY and I just got off a really rough shift at a restaurant and I was so glad you uploaded a video. Watching your video while eating left over family meal, really made me feel better through the pain. Thank you.
really nice recipe, looks awesome gonna try that out! Personally I always used smaller mozzarella sticks and less potato-dough so the croquettes are overall a lot smaller but it give s you more surface per volume so its just more crunchy
@@ProtoCookswithChefFrank No probs man. You deserve this love. Btw I really liked your Buffalo Wings recipe that you made I think a few months ago? I loved the balance of flavours in those wings but didn't made the Blue Cheese sauce, but still loved those wings 🤩. Cheers.
In Italy potatoes are basically always boiled with the skin on to keep some water out and then peeled (we do not eat skin-on potatoes). Also we always rice them, the handheld masher is even hard to find in shops.
My mom's way is usually to steam the potatoes skin-on (if anyone would like to do it skin-off, it's fine), then peel when they're still hot, and mash it straight away. This way, the potatoes shouldn't absorb too much water, compared to the boiling method (but as always, do it the way that suits you the best). As for the fillings... Indonesian croquette(s) originated from the Dutch croquettes (with meat fillings), I believe, so she usually held back on seasoning the potatoes as the meat fillings already has enough seasonings.
Such a great idea with the cheese in the middle. It is also a way to use leftover mashed potatoes. I remember Jacques Pepin did the basic croquette with leftover mashed potatoes. He should have used your idea with the mozzarella!
Ok, this does it, I need an oil thermometer! I'm always either under heating or over heating my oil when I fry stuff. I think that I need to practice a bunch with the aid of a thermometer until I learn to identify what the ideal temperature is. These croquettes look scrumptious!
L-O-V-E my ricer, but I'm kinda jealous of yours (holes on all sides would be really nice). A couple things (for those who like their croquettes extra crispy) a little cornstarch in the flour helps with that, and so does making them more flat (~3/4"), yum.
Frank , I so much enjoy your videos. What about if we make it in the oven , baked instead of fried. As a more healthy alternative. Greetings from Athens .
I made these for Thanksgiving last year. I made them into a pear shape, then put a clove into the tip of them, just for presentation purposes. I did not think to put motz into the middle, that's genius
Chef, do you like to serve them with anything else? Salad? Any particular sauce? As for your grandma boiling potatoes with skin on, I can think of at least two reasons - it's less effort because the skin comes out by itself after boiling and there is less waste of potatoes (unless you later fry the skins :)). My grandma, living in much tougher, poorer times, always paid a lot of attention to minimizing food waste, so it might have been the same case :)
Drop a jalapeño, two garlic cloves, a half a white onion, and two tomatoes in the blender with salt and pepper. Blend throughouly, and then cook in a pot with olive oil until it changes color. Serve the croquets and top with the tomato sauce. This is how I've eaten these croquets. This is the Mexican twist! Oh, and try stuffing the croquets with canned tuna. It's hell doing it, but delicious!
Chef Frank, how is it that when you season so heavily you don't get really salty potato where it was in contact with the salt, and really bland elsewhere - does it just spread itself out as you mix? Thanks for another great video 😊
I have more questions now than before I started watching this video. Please explain what side is the top and bottom of a potato. Also, what makes oil "fancy"? Love your vids!
Chef Frank, you missed the opportunity for a dad joke. When you said, I'm going to show you how to cut the mozzarella. You should have said, I'm going to show you how to cut the cheese. 😅
Hmmm, so you start pealing the top of the potato first? How do you identify the top of a potato? I think I have been doing it backwards all of these years. Just curious.
I don't think it matters which end, but you get both ends, then "connect the dots" when you finish peeling. Never thought to do it this way, but it makes sense.
I'm surprised you'd use a flat tool to lift the potatoes out of the boiling oil. I would have used tongs. The idea of it rolling off and splashing terrifies me, but then I don't bother with deep frying.
My childhood neighbor who taught me how to make croquettes salted the water with garlic-salt instead of salt. It seems to me if this was the right thing to do, I’d think you’d see it being done. Why shouldn’t I be salting water with garlic salt?
#TimeToTaste is best part of cooking ❤️😂
thats what we are here for :D
Did you know that potato croquettes are a staple in Japanese family restaurants, Chef? So much nostalgia and comfort in a single video!!! 💜💜💜 We enjoy dipping ours in a mix of BBQ sauce and mayo! 😋😋😋 It's like a nice warm hug for your insides!!!
I did not know that. I have to believe that croquettes of some sort are a part of most cultures.
two of my favorites in one video, potatoes and chef frank :D
“Buy good cheese!” Words to live by.
It’s gooey cheese with a warm potato hug! 🥔🧀🤤
💗❤️🧡💛💚💙💜🖤🤍🤎
Best description ever!
Add some chopped cilantro or parsley into the mashed potatoes and it'll become more aromatic. That's what my mother does. She also add some starch to make it chewier haha, and she fill in some minced meat (cook the meat with some garlic and onion and a lil butter, also salt and pepper) then add the mozz cheese. Maybe you can try our recipe Frank, but I love your croquettes too, yeah croquettes are my favourite too, with or without fillings. 🥰😍
Fried cheezy potatoes. What more can we ask?
That looks absolutely delicious!
"Buy good cheese"
Words to live by, Chef
We live, and die, by 'good cheese'!
Some are just 'solid milk'. Others, become something 'beyond dairy'.
@@haroldhenderson2824 others become something legen-dairy
Ba dum tss
Chef I’m in NY and I just got off a really rough shift at a restaurant and I was so glad you uploaded a video. Watching your video while eating left over family meal, really made me feel better through the pain. Thank you.
I've been there. Thanks for watching.
Irene Would be Proud of you Cuz & Keeping Our Wonderful Family Recipes Around For the Next Generation! 😀
Thanks Cuz!
really nice recipe, looks awesome gonna try that out! Personally I always used smaller mozzarella sticks and less potato-dough so the croquettes are overall a lot smaller but it give s you more surface per volume so its just more crunchy
This guy really deserves more likes and views. Great work man keep it up! I really like your recipe's.
Thanks for the love.
@@ProtoCookswithChefFrank No probs man. You deserve this love. Btw I really liked your Buffalo Wings recipe that you made I think a few months ago? I loved the balance of flavours in those wings but didn't made the Blue Cheese sauce, but still loved those wings 🤩. Cheers.
ty for the recipe and wonderfull tips, we love u Frank!
Thank you for chapters
Need a cookbook
Fish spatulas are *the best*. So useful!
Chef Frank's love language: potatoes and cheese!
2:40 I thought you were going to point at that T "need salt" 🤣
I think if you boil with skin on you retain more starch in the potato.
Heck yeah
In Italy potatoes are basically always boiled with the skin on to keep some water out and then peeled (we do not eat skin-on potatoes). Also we always rice them, the handheld masher is even hard to find in shops.
I'm trying, Frank. I'm trying #TimeToTaste
Thanks Chef! - They look awesome!
🥔
I miss fried food so much, gallbladder disease sucks
Sorry to hear that
A very nice recip
Have you ever tried "bolinho de bacalhau "?
#ttt #timetotaste
My mom's way is usually to steam the potatoes skin-on (if anyone would like to do it skin-off, it's fine), then peel when they're still hot, and mash it straight away. This way, the potatoes shouldn't absorb too much water, compared to the boiling method (but as always, do it the way that suits you the best).
As for the fillings... Indonesian croquette(s) originated from the Dutch croquettes (with meat fillings), I believe, so she usually held back on seasoning the potatoes as the meat fillings already has enough seasonings.
Thank you
You're welcome
Damn, these look great!
04:13 cooked potatos are faster pelled. Greetings from Germanyy 😜💕
Thank you,
You are welcome!
Such a great idea with the cheese in the middle. It is also a way to use leftover mashed potatoes. I remember Jacques Pepin did the basic croquette with leftover mashed potatoes. He should have used your idea with the mozzarella!
These croquettes look bomb, Chef Frank 🤤🔥
Thanks Jordan. How’s the other coast doing?
Ok, this does it, I need an oil thermometer!
I'm always either under heating or over heating my oil when I fry stuff. I think that I need to practice a bunch with the aid of a thermometer until I learn to identify what the ideal temperature is.
These croquettes look scrumptious!
FRANK THE TANK !!!!
L-O-V-E my ricer, but I'm kinda jealous of yours (holes on all sides would be really nice). A couple things (for those who like their croquettes extra crispy) a little cornstarch in the flour helps with that, and so does making them more flat (~3/4"), yum.
Frank , I so much enjoy your videos. What about if we make it in the oven , baked instead of fried. As a more healthy alternative. Greetings from Athens .
I made these for Thanksgiving last year. I made them into a pear shape, then put a clove into the tip of them, just for presentation purposes. I did not think to put motz into the middle, that's genius
#TimeToTaste
Crunchy, cheesy, potato goodness!
Frankkkkk. I love papas! They’re my favorite vegg.
Chef Frank, these look really awesome. What would you serve them with? I bet these could be a meal all on their own. Thank you.
They are usually a side dish with ham or turkey
Chef, do you like to serve them with anything else? Salad? Any particular sauce?
As for your grandma boiling potatoes with skin on, I can think of at least two reasons - it's less effort because the skin comes out by itself after boiling and there is less waste of potatoes (unless you later fry the skins :)). My grandma, living in much tougher, poorer times, always paid a lot of attention to minimizing food waste, so it might have been the same case :)
They are usually a side dish in a larger meal.
Id dip that in ranch or mozzarella sauce like with a regular fried cheese stick from a restaurant
salt is a great dipping choice
I love croquettes...after watching this video, I think I'm going to have some...
ALso, I would like to see Chef Frank cook Japanese curry and rice.
Just curious on how you do the Spanish version with meat stuffings in it?
That is a whole other video.
Drop a jalapeño, two garlic cloves, a half a white onion, and two tomatoes in the blender with salt and pepper. Blend throughouly, and then cook in a pot with olive oil until it changes color. Serve the croquets and top with the tomato sauce. This is how I've eaten these croquets. This is the Mexican twist!
Oh, and try stuffing the croquets with canned tuna. It's hell doing it, but delicious!
Great work chef! Let me know next time you make a video and il come by for a taste test to make sure its good 😉🤣
Chef Frank, how is it that when you season so heavily you don't get really salty potato where it was in contact with the salt, and really bland elsewhere - does it just spread itself out as you mix? Thanks for another great video 😊
#time to tasty
Since I'm not Italian it probably is of no consequence if I say that I might serve these with marinara on the side. ;) #timetotaste
I have more questions now than before I started watching this video. Please explain what side is the top and bottom of a potato. Also, what makes oil "fancy"?
Love your vids!
Top and bottom are interchangeable basically the short side
Fancy=expensive
@@ProtoCookswithChefFrank 🤙
Chef Frank, you missed the opportunity for a dad joke. When you said, I'm going to show you how to cut the mozzarella. You should have said, I'm going to show you how to cut the cheese. 😅
I’m not gonna trust the bread crumb companies 💀💀💀💀
Hmmm, so you start pealing the top of the potato first? How do you identify the top of a potato? I think I have been doing it backwards all of these years. Just curious.
I don't think it matters which end, but you get both ends, then "connect the dots" when you finish peeling. Never thought to do it this way, but it makes sense.
You choose the top Ann’s bottom. Usually the smallest sides
What do I use as a replacement for Yukon gold potatoes
Russet
Can this be made with an air fryer?
I have never used one but I’m sure they could
#TTT 👉👉💥(That's the closest I could think for finger guns)
Do you have a suggestion for an alternative to wheat bread crumbs? thanks
Corn flakes, special k, rice crackers
Thank you.
I'm surprised you'd use a flat tool to lift the potatoes out of the boiling oil. I would have used tongs. The idea of it rolling off and splashing terrifies me, but then I don't bother with deep frying.
My childhood neighbor who taught me how to make croquettes salted the water with garlic-salt instead of salt. It seems to me if this was the right thing to do, I’d think you’d see it being done. Why shouldn’t I be salting water with garlic salt?
Thought or taught? ⚘
@@majoroldladyakamom6948 taught
Why not air fry them. A lot healthier.
Did you try the recipes?
#ttt
Frank, I want to see potato croquettes done without the cheese. Will you do that, please?
You can do this recipe the same way and omit the cheese.
@@ProtoCookswithChefFrank So you are telling me to cut the cheese, eh?
ua-cam.com/video/XKunj97s08Q/v-deo.html
Lorenzo Collab when
Suiiiii
#TimeToTaste 👈TripT👉