Fluffy potatoes combined with cheese and coated in a crispy crust—yum!
Yields8 ServingsPrep Time45 minsCook Time20 minsTotal Time1 hr 5 mins
Croquettes
4large russet potatoes
1small onion, finely diced
2tbspbutter
8ozmilk
5ozshredded mozzarella cheese
2tbsp+3/4 teaspoon salt
Freshly-ground pepper
Coating
1 ½cupsflour
2eggs
2cupspanko
Canola oil for deep frying
Tools
Deep fry thermometer
1
Peel and chunk potatoes. Put in large pot and cover with water. Add 2 tablespoons salt and bring to a boil.
2
Cook until potatoes are soft, about 20 Minutes. Drain potatoes and return pot to the stove over low heat. Cook until potatoes are dry. Transfer to a large bowl of mixer fitted with the whisk attachment.
3
Melt butter in a medium frying pan. Add onion and sauté until lightly golden. Remove from heat and add onions to potatoes. Mix on low speed to break up potatoes
4
Add milk and cheese; beat on high until mixture is smooth and fluffy. Season with salt and pepper. Cover and refrigerate until very cold.
5
Scoop 1/3 cup of batter and roll into a 3” log. Dredge in flour, dip in eggs and coat with panko. Set aside on a tray and chill until cold.
6
Fill a deep sauté pan with at least 2” of oil. Heat oil to 350°F on a deep fry thermometer. Add croquettes and fry until golden on all sides and cooked through. Remove with slotted spoon and drain on a cooling rack.
7
Serve warm with spicy mayo for dipping.
Ingredients
Croquettes
4large russet potatoes
1small onion, finely diced
2tbspbutter
8ozmilk
5ozshredded mozzarella cheese
2tbsp+3/4 teaspoon salt
Freshly-ground pepper
Coating
1 ½cupsflour
2eggs
2cupspanko
Canola oil for deep frying
Tools
Deep fry thermometer
Directions
1
Peel and chunk potatoes. Put in large pot and cover with water. Add 2 tablespoons salt and bring to a boil.
2
Cook until potatoes are soft, about 20 Minutes. Drain potatoes and return pot to the stove over low heat. Cook until potatoes are dry. Transfer to a large bowl of mixer fitted with the whisk attachment.
3
Melt butter in a medium frying pan. Add onion and sauté until lightly golden. Remove from heat and add onions to potatoes. Mix on low speed to break up potatoes
4
Add milk and cheese; beat on high until mixture is smooth and fluffy. Season with salt and pepper. Cover and refrigerate until very cold.
5
Scoop 1/3 cup of batter and roll into a 3” log. Dredge in flour, dip in eggs and coat with panko. Set aside on a tray and chill until cold.
6
Fill a deep sauté pan with at least 2” of oil. Heat oil to 350°F on a deep fry thermometer. Add croquettes and fry until golden on all sides and cooked through. Remove with slotted spoon and drain on a cooling rack.
