Potato & Cheese Croquettes

By ltrodrigu

Ingredients

• 1 1/2 pounds Yukon Gold, Russian Banana, German Butterball or other waxy potato, peeled & quarter
• 3/4 cup all-purpose flour, divided
• 3 beaten eggs
• 1 cup panko or dried breadcrumbs
• 1 cup grated Gruyère or other tangy semisoft cheese
• 2 egg yolks
• Salt, to taste, divided
• Freshly ground black pepper, to taste
• Ground nutmeg, to taste
• Grapeseed or peanut oil

Details

Servings 16
Adapted from wsj.com

Preparation

Step 1

Place potatoes in a medium pot and add enough salted water to cover by 2 inches. Simmer over medium heat until just tender, about 15 minutes. Meanwhile, fill 3 separate shallow bowls with ½ cup all-purpose flour, beaten eggs and panko breadcrumbs, respectively.

Drain potatoes and return to hot, dry pot. Toss potatoes until completely dry. Then pass hot potatoes through a food mill or ricer into a large bowl. (Alternatively, mash potatoes to a fine, airy purée, taking care not to overwork.) Working quickly, fold in remaining all-purpose flour, Gruyère cheese, and egg yolks and combine well. Season with salt, freshly ground black pepper and ground nutmeg.

In a medium pot, heat 2-inches of grapeseed or peanut oil over medium heat to 350 degrees, using a thermometer to monitor temperature throughout frying. While oil heats, scoop 2 heaping tablespoons of potato mixture into your hand and pat into an oval patty. Set patty on a plate and repeat with remaining potato mixture. Once oil is hot, dip one patty in flour, shaking off excess, then dip it into beaten eggs, letting excess run off, and, finally, dip it into panko, until well coated. Repeat with remaining patties.

Working in batches, so as not to overcrowd pan, fry croquettes, turning occasionally, until golden brown all over, about 2 minutes per batch, transferring to a paper towel-lined plate as you go. Sprinkle hot croquettes with salt. Serve immediately.