Potato Croquettes


  •    3 russet potatoes (about 1 3/4 pounds)
  •     Coarse salt
  •     3 tablespoons extra-virgin olive oil
  •     1 large onion, finely chopped (about 1 cup)
  •     4 large eggs
  •     Freshly ground pepper, to taste
  •     1 3/4 cups all-purpose flour
  •     1 cup panko
  •     About 4 cups vegetable oil, for frying
  •     Yellow-Pepper Remoulade

Cooking Instructions:

  1. Put potatoes into a saucepan, and add enough cold water to cover. Bring to a boil, and add 1 tablespoon salt. Reduce heat, and simmer until tender, about 30 minutes. Drain, and let cool slightly. While potatoes are warm, peel and pass through a ricer or a food mill.
  2. Heat olive oil in a skillet over medium heat. Add onion, and cook until golden, about 15 minutes. Add onion to potatoes. Stir in 2 eggs, salt, and pepper. Let cool.
  3. Put flour, remaining 2 eggs, and panko into 3 separate dishes. Lightly beat eggs. For each croquette, scoop out 2 tablespoons potato mixture, then shape into an oval. Dredge in flour, coat with egg, then roll in panko. Place on a rimmed baking sheet. Repeat with remaining potato mixture. Cover, and refrigerate for at least 6 hours (or overnight).
  4. In a large cast-iron skillet or a medium saucepan, heat vegetable oil to 350. Fry croquettes in batches (do not overcrowd skillet) until golden brown, about 4 minutes. Turn croquettes occasionally as they cook to brown evenly on all sides. Drain on paper towels. Season with salt. Serve with remoulade.

Source: Martha Stewart
Image: Wikipedia

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