Croquettas

Photo by Cathy T.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

20

pieces

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

20

servings

Ingredients

  • 2

    small Yukon gold potatoes (3/4 pound)

  • Fine sea salt or kosher salt

  • 1/2

    cup roughly chopped flat-leaf parsley

  • 3

    garlic cloves, peeled and roughly chopped

  • Finely grated zest of 2 lemons

  • 4

    cups roughly chopped cooked mixed meat and poultry, preferably from making Brodo

  • 2

    large eggs

  • 3/4

    cup freshly grated Parmigiano-Reggiano cheese

  • Freshly ground black pepper

  • 2 to 3

    tablespoons Brodo, low-sodium chicken broth or water

  • 3/4

    cup fine bread crumbs

  • 1/2

    cup olive oil

  • 1/4

    cup vegetable oil

Directions

In a heavy pot, cover potatoes with salted cold water by 1 inch. Simmer, uncovered, until very tender, about 40 minutes. Meanwhile, finely chop together parsley, lemon zest and garlic. Finely chop meat together with minced parsley mixture. Transfer mixture to a large bowl. Add eggs and cheese; stir together well and season generously with pepper and a little salt. Peel and mash potato; add to meat mixture and stir well to combine. Add enough broth so that mixture is moist and holds together. Form mixture into 20 log-shaped croquettas, each about 2 inches long and 1 1/2 inches in diameter; roll in bread crumbs. Combine olive and vegetable oils in a medium skillet (oil should come up skillet by 1/2 inch). Heat oil over medium-high heat until shimmering. Fry croquettas in batches, turning every 2 to 3 minutes, until golden and crisp all over, 6 to 9 minutes total. Transfer to paper towels to drain and sprinkle with salt while hot. Serve as an appetizer warm or at room temperature with a squeeze of lemon or your favorite aioli, if you like.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. Learn more here.

Please describe your issue: