Delicious gluten-free potato croquettes, crispy on the outside and creamy on the inside. Perfect for a tasty snack or side dish!
Deliciously Crispy and Naturally Gluten-Free Treats
Potato croquettes are a cherished dish in many families, often served as a delightful accompaniment to holiday meals. This particular recipe features a pillow-soft potato dough that delivers a satisfying golden crunch, making them an irresistible addition to any feast. The simplicity of the preparation process allows for easy integration into your Thanksgiving dinner, ensuring that these croquettes become a staple on your holiday table.
For those looking to accommodate dietary restrictions, this recipe offers a gluten-free option, utilizing gluten-free flour without compromising on texture or flavor. The ingredients include boiled and mashed potatoes, butter, salt, black pepper, baking powder, milk, and oil for frying. With just a few steps, you can create these delectable potato croquettes that will enhance your meal and leave your guests wanting more.
Deliciously Crispy Bliss: Irresistible Potato Croquettes Without the Gluten!
Hello everyone welcome back it is another beautiful fall day and another day closer to Thanksgiving my last video I made the stuffing and got prepared that way it’s in my freezer ready to be eaten in just a few days but today we are preparing some my known as Italian potato croquet they are my absolute favorite thing to go with the turkey.
Dinner they are just oh they’re so good you dip them in some Gra and it’s deep fried and it’s got potato and it’s like a little pillow of heaven with a crunch but I’m going to be making them gluten-free today so yeah let’s get to it okay so to start off we’ve got in a.
Bowl 2 cups of freshly mashed potatoes I think I used about five like grassed potatoes and they gave me exactly two cups and now we’re going to add in one tbspoon of butter and we are going to mash that in oh my go my arms okay so that should be good so now we’re going to add in some.
Salt and pepper you can do it to taste that was like an arm workout okay so now we’re going to add in the eggs and this is the way my Nona does it so this is the way we’re going to do it so it’s three eggs and we’re going to add them in and Visually so b a separate bowl and give it a nice.
Little whisk that way it’s already like Blended and it makes it easier to mix into here just like your makeup it’s all about blending okay now we’re going to mix it you can see it’s already becoming like a soft dough next.
Egg whz last one just going to mix that in okay so we’re going to put this to the side for now and in a separate Bowl we’re going to add in the flour so the regular recipe calls for 2 cups of flour like just under I’m going to I’m going to do 1 and 1/2 cups of gluten-free.
Because we want them to be just a little bit extra wet and sticky so that they can still be a little bit soft otherwise gluten-free things kind of come like a crumbly Rock um and that’s not really nice so there’s a rough one and a rough half you can keep this out for when making them if you want to.
Add more flour you can and now we’re also going to measure out half a cup of milk perfect okay so we’re going to alternate adding in the flour and the milk to our croquet powder going to start with some flour going to.
Mix okay A little bit of milk flour see it’s already starting to become like a beautiful dough going add in the rest of the flour okay this is it now we’re just going to add the last little bit of milk your arms will definitely be heing this way so this is what it looks like.
Now it’s heavy all right so in a large non-stick pan going to add about it’s a lot of oil you can like narrow down the oil it’s like in the recipe it’s 1 and 1/2 in of oil deep fried but you can do a little bit less I normally do I’ve also tried them in like the air fryer and the oven like it’s.
Fine but there’s just nothing like it being fried anyway if you’re in a health Kake you can put them in the air fryer maybe drip some oil on top okay I’m just going to start with that okay I put mine to like just under an inch can always add more later I don’t want them to be too.
Like oily I’m going to put more on this is just a treat okay and we’re going to start feing this up and I’m going to get my apron for this part a plate I’m going to put some paper towel down layer a little bit and I’ve got the big.
Colander on top and then we’re going to line This quite a bit with Pap B so it can soak up all the excess oil once they’re cooked it’s just like making free tea okay we’re just waiting for this to heat up we’ve got everything prepped got our two spoon to scoop and our big spoon to put in and.
Take out so actually let me bring you closer okay the oil is just starting to Bubble a little bit just see how this one we’re going to start by doing just one we want to see how it puffs up and Rises and if it needs more of anything I think I can already tell I want to add more I like to rotate them like a couple.
Times to be golden brown all the way around okay so it’s finally starting to look like a nice golden brown color we’re going to test it but I you can see it’s puffed up a little bit I think we can make it puffier so oh my God it smells so good so I.
Probably could have cooked it for a little a little bit longer it’s actually pretty soft oh my God it’s like the perfect texture that was good just going to add a little bit more of this let’s do two more teaspoons I really like them to be puffy which is so hard to get with.
Glutenfree let’s go take this that okay that one’s too big but that’s okay this was always my favorite part about our holiday turkey dinners I think that’s the case for most of us kids see now we are cooking they’re puffing up more they golden this is a good flow when you put them in they’ll be at the bottom they start.
Cooking they’ll rise a bit you can like continuously be flipping them ooh that one is so pop love them gluten baking turns out it’s rare so I’ve got a little layer of croas forming they look so good and golden anyway that’s not the point um you can see there’s already a ton of oil at the bottom so I’m just going to layer.
In some more and I do this usually a few times um all right um I’m all done look at how beautiful they turned out they are golden they are crunchy they are soft there is three beautiful layers of these things and it’s making me so excited for Thanksgiving like look at that see.
Squishy crunchy look how soft they are on the inside I don’t know if you can hear that crunch but let’s see you probably can’t hear that but there is quite the crunch so now I’m just going to pop them in the freezer and then right before Thanksgiving dinner I’ll take them out and put them.
In the oven at 350 to reheat they’re done they’re ready and they are so good so thank you for watching let me know if you give these a try and if you like them see you next time s la.
