Potato Croquettes

Potato Croquettes


Prep Time: 20 - 25 Min

Chill Time: 25 - 30 Min

​Cook Time: 35 Min

 

1. Fill a large sauce pot with cold, salted water. Peel the potatoes and add them to the pot. Set to medium high and bring to a boil. Continue bubbling away approximately 20 - 25 minutes until potatoes are fork tender. Strain.

 

1. With 10 minutes remaining on the potatoes, start a small pot filled with water on medium high heat. Once the water boils, add the fresh peas and boil roughly 5 minutes until peas are tender. Strain and set aside.

 

1. Place the cooked potatoes in to a large mixing bowl. Add the butter and whipping cream. Use a potato masher to mash the potatoes until they are all mashed together. Stir in the fresh chives and peas and season with sea salt / pepper to taste. Refrigerate the bowl of mash until they are cooled down. (10 – 15 minutes)

 

1. Fill a bowl with the bread crumbs and another bowl with the 3 eggs that have been whisked together. Remove the potatoes from the fridge and bring them to the station with crumbs / eggs. Use your hands to grab and roll the potatoes in to small baseball sized balls (approximately 8 or 9 balls). For each ball, press your thumb in to the center creating a spot to place the cheddar. Stuff 2 cubes of cheddar in to the hole and form the potato balls around the cheese.

 

1. Once all of the croquettes have been stuffed its time for breading! Dip each potato ball in to the eggs thoroughly coating them followed by a roll around the crumbs until evenly coated. Shake off excess breading and place the balls on to a baking sheet. Once finished, refrigerate the balls 20 minutes to firm them up.

 

1. Fill a medium sized sauce pot with vegetable oil and set to just above medium. You want enough oil in the pot to almost cover the entire croquette once submerged. Once the oil is heated (use a sprinkle of the excess breading from the tray and sprinkle it in, if it bubbles up right away, the oil is ready!) remove the croquettes from the fridge.

 

1. Gently drop the croquettes in to the oil one at a time until 4 – 5 are in the pot. After 2 minutes, roll the croquettes on to their other side to ensure they brown on all sides. Croquettes will likely fry 4 – 5 minutes until golden brown and crispy. Strain them on to a paper towel lined plate and immediately sprinkle them with sea salt. Fry up the second batch and transfer them to the plate as well seasoning with sea salt.

 

1. For service, a garnish of chopped fresh parsley is all you need.

 

1. ENJOY!

                  Grocery List

• 7 – 9 Russet Potatoes (depending on size)
• 1 Tbsp. Unsalted Butter
• 2 Tbsp. Whipping Cream
• 1 C Fresh Peas
• 1 bunch Chives, sliced
• 18 ¼” cubes Marble Cheddar
• Sea Salt / Pepper
• 3 Eggs
• 2 C Seasoned Bread Crumbs
• Vegetable Oil (for frying)
• Fresh Parsley, chopped for garnish