How To make Oyster Croquettes

Valerie Bertinelli's Leftover Stuffing Croquettes | Food Network

Cook along with Valerie as she revamps leftover stuffing into a delicious and decadent appetizer with warm crispy bites and a cheesy surprise in the middle!
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Leftover Stuffing Croquettes
RECIPE COURTESY OF VALERIE BERTINELLI
Level: Easy
Total: 30 min
Active: 30 min
Yield: 10 to 12 croquettes

Ingredients

Vegetable oil, for frying
3 cups leftover stuffing, preferably sausage, such as Valerie’s Cranberry-Walnut Stuffing
1 large egg
Kosher salt
1/2 cup all-purpose flour
3/4 cup panko
3 ounces mozzarella, cut into 1/2-inch cubes
Nonstick cooking spray
Leftover gravy or mustard, for serving

Directions

Special equipment: a deep-fry thermometer

Pour enough oil into a large Dutch oven to fill the pan about 3 inches deep. Heat over medium heat until a deep-fry thermometer inserted in the oil reaches 325 degrees F. Line a rimmed baking sheet with parchment paper, line a second rimmed baking sheet or plate with paper towels and set a cooling rack inside a third rimmed baking sheet. Preheat the oven to 200 degrees F.

Place the stuffing in a food processor fitted with the blade attachment. Pulse until slightly broken up but still with chunks, 4 to 5 times.

Scrape the stuffing into a large bowl. Whisk the egg and 1/2 teaspoon salt in a small bowl. Stir the egg mixture into the stuffing with a fork. Add the flour and use a rubber spatula or your hands to incorporate it until no streaks remain.

Place the panko in a shallow baking dish. Use a 2-tablespoon cookie scoop to scoop out a portion of the stuffing mixture. Flatten the scoop slightly with your hands, then place a cube of mozzarella in the center. Bring the stuffing up over the cheese to enclose it; if the mixture sticks to your hands, spray them with a little cooking spray. Form the croquette into a football shape. Roll the croquette in the panko, pressing slightly to adhere. Place on the parchment-lined baking sheet. Repeat with the remaining stuffing and mozzarella; you should get 10 to 12 croquettes.

Use a spider to gently lower half of the croquettes into the hot oil, making sure not to overcrowd the Dutch oven. Fry until golden brown, 2 to 3 minutes. Transfer to the paper towel-lined baking sheet and sprinkle with salt. Let the croquettes drain for a minute, then transfer them to the baking sheet with the wire rack and keep warm in the oven until ready to serve. Bring the oil back to 325 degrees F, then repeat with the remaining croquettes.

Serve the croquettes on a platter with leftover gravy or mustard.

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Valerie Bertinelli's Leftover Stuffing Croquettes | Food Network

[ #23 A WEEK OF HUSBAND BENTOS ] Love Creamy croquettes????

Hi, it's imamu Thank you for watching and leaving a sweet comment always(´▽｀)

[ Bento contents ]
-Tuesday / fried white fish with tartar sauce????, crab meat, pickled plum and green salad

-Wednesday / zucchini sandwich with chicken, crispy potatoes

-Thursday / Tuna mayo onigiri ????

-Friday / Scallops cream croquettes ( I think, Crab cream croquettes is more easy to shape ;)

-Saturday / Squid, pork veggies yakisoba????
(sunday dinner / salmon balls miso soup, nagaimo( yam ), mushroom, asparagus skewers)


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The new bento box ( mine is 600ml )


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----- Common questions I get about bento -----
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My husband eats the bento at room temperature. That is natural things for us. but I know many people (also Japanese) wanna heat it. so I recommend you to use the lunch box that is fine for microwave, if you wanna heat it ;)

[ About the bento box ]
The bento box is my mom send me from Japan. If you interested in the bento box, please check Amazon Japan ( Japanese one has many options (design, size). Need to change language setting from the menubar )

[ The name of the bento box ]
Wooden bento box or Wappa bento box

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Dear Oversea Viewers,
Thank you for watching my video everytime.
I would like you to know more about our Japanese seafood.
Because Japan is a country surrounded by the seas, various seafood gather here.
We will continue to add English subtitles from past videos time to time. It might take a while to complete all videos but please wait.
Again, thank for watching my Video and I really appriciate you!
(海外視聴者の皆様、いつも動画見てくれてありがとうございます！日本のシーフードの魅力をもっともっと知ってほしい。日本は海に囲まれた国。いろんなシーフードが集まります。
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少しペースは遅いですが、待っててください。
いつもありがとう！感謝します。)

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#14 Korokke with homemade sauce (Japanese beef and potato croquettes) / Nur Maki's Kitchen

Assalamalaikum.
I cooked Japanese Korokke with homemade sauce :)
Korokke consists of a combination of mashed potatoes and chopped meat and vegetables.
It's crispy outside and soft and flaky inside.
You should try my recipe ;)


★Ingredients

[Korokke]
Potato...6
Onion...1
Minced beef...200g
Salt...1/2 tsp
Pepper...1/4 tsp
Milk...3 tbsp
Egg...1
Flour...1 cup
Bread crumbs...2 cup


[Sauce]
Sugar...1 tbsp
Tometo sauce...1 tbsp
Worcestershire sauce...2 tbsp
Oyster sauce...1 tbsp


[Serving]
Shredded cabbage...as needed

Tuna Croquette Recipe | Casa Daza Season 2

Make It An All-Seafood Tapas Night With Sandy Daza’s Tuna Croquettes.

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BEST Panko Oysters (Japanese Oyster Fry)

Kaki Fry (カキフライ) are classic Japanese fried oysters, and I've put together a few techniques to make the best fried oyster recipe. Battered before being breaded in Panko, these crispy fried oysters have an explosively crisp shell with a briny center that's packed with umami. In this easy recipe, I'll show you how to clean the oysters, how to bread them with Panko, and how to fry them up, so they're extra crisp on the outside and juicy in the center.

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FULL KAKI FRY RECIPE ▶

INGREDIENTS FOR JAPANESE FRIED OYSTERS
380 grams shucked oysters (10 large oysters)
1/2 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons sake 
1 egg 
2 tablespoons water
25 grams flour (about 3 tablespoons)
60 grams panko (~1 1/2 cups)
Oil for deep frying 
100 grams daikon
1/2 tablespoon yuzu juice
1 tablespoon soy sauce
1/2 teaspoon sugar

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INDEX:
0:00 Intro
0:37 Ingredients
1:29 Clean Oysters
2:02 Make Batter
2:26 Prepare Ponzu Sauce
3:07 Rinse Oysters
3:53 Bread Oysters
5:42 Fry Oysters
6:30 Plate Kaki Fry
7:02 Taste Test

#kakifry #oysterrecipe #oysters