Parmesan Potato Croquettes

By RJamoralin

Episode: Impress the In-Laws
Level: Easy
Recipe courtesy Nadia G

Ingredients

• 4 russet potatoes, peeled and cut into 1/2-inch dice
• 3 green onions, finely sliced
• 1 clove garlic, minced
• 1/2 cup grated Parmiggiano-Reggiano cheese
• 3 eggs, beaten
• 1 cup Italian-seasoned bread crumbs
• 1 tablespoon extra-virgin olive oil
• Olive oil, for pan frying

Details

Servings 4
Adapted from cookingchanneltv.com

Preparation

Step 1

To make the Parmesan potato croquettes: Boil the potatoes in enough salt water to cover for 10 to 15 minutes, or until fork tender. Drain. Saute the green onions and garlic in extra-virgin olive oil for a few minutes, until the onions are translucent and garlic is golden. In a big bowl, combine the onion and garlic mixture with the boiled potatoes. Add Parmesan cheese, sea salt, freshly ground pepper, and mash together. Cover and refrigerate for 30 minutes.

Pour enough olive oil to come 1/4-inch up the side of a heavy fry pan and heat to 375 degrees F. Roll the chilled potato mixture into finger shapes. Dip the fingers in the beaten egg, then coat them in Italian-seasoned bread crumbs. Fry the croquettes in the hot oil for 30 seconds, until all sides are equally crispy and golden.