POTATO AND CHEESE CROQUETTES
Ingredients :
3 lb 5 oz (1 ½ k) Yukon gold potato
1 cup grated Gruyere cheese
2 tablespoons fresh tarragon leaves, chopped
3 eggs, separated yolk from whites
3 tablespoons melted butter
Salt
Pepper
Nutmeg
Toasted bread crumbs
Preparation:
Cook potatoes in boiling salted water until tender. Remove from heat and peel while hot.
Mash potatoes or force them through a strainer while they are still hot. Place puree in a large bowl. Add melted butter, parmesan cheese, egg yolks and mix thoroughly. Season to taste. Take small portions of mixture and form small 1 ½ inch long (3 – 3 ½ cm) croquettes. Place bread crumbs and egg whites in separate bowls. Dredge each croquette in crumbs, then dip in egg whites and dredge in bread crumbs again until covered.
Heat oil in a skillet and fry croquettes, in batches, until golden. Remove croquettes and drain on paper towel. Place croquettes on a cookie sheet. Set aside.
Preheat oven at 350°C (180°C) and heat croquettes before serving.
8 servings
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