The word Croquettes comes from the French word croquer, or to crunch. These balls of potatoes are crunchy on the outside and soft and gooey on the inside. They can be eaten with some shredded Parmigiano-Reggiano cheese. They’re delicious! These are a traditional Christmas dish (but I’m thankful that it’s almost summer!). My sister loved these, eating six at the same time! You can add in dill and even bits of cooked bacon! The Russian cousin is meat Kotleti, which you can make here.
First you need:
For the Croquettes:
About a pound of potatoes
3/4 cup of your favorite hard cheese (here I used provolone)
5 T unsalted butter
2 1/4 T salt
1/4 T pepper
For the dipping parts:
1/2 cup flour
1 1/2 cups breadcrumbs
For the frying:
Oil for frying, such as Grapeseed or Canola oil
For the garnish:
A chunk of Parmigiano-Reggiano, shredded
Salt and pepper
First, boil the potatoes in a large pan full of enough water to cover the potatoes, and 2 T salt, until ready, about 20 to 25 minutes. After they’re done, drain them carefully.
Next, heat up the butter, and mix with the potatoes and with your favorite cheese (NOT the Parmigiano-Reggiano), mashing the potatoes with a potato masher or a fork as you go. Add 1 egg, 1/4 tsp salt, and the pepper.
Chill the batter in the refrigerator from an hour to overnight.
Next, make three separate bowls. One should be flour, one should be beaten egg, and the last one should be breadcrumbs.
Heat up some oil in a deep fryer or a large pot, enough to cover about 1 T of the potato batter. Make sure not to overheat the oil, and to have it at very low heat, as otherwise the Croquettes will burn and you will have a lot of smoke in your kitchen.
Roll some potato dough (about 1 T) into a round ball, then dip in the flour, then the egg, and finally the breadcrumbs. Roll between your two palms again to achieve a perfect circular shape. Once you have enough of them, put them gently into the fryer. Make sure not to use plastic utensils as these will melt in the oil. Use only metal ones.
Fry for about 2 minutes per batch.
Put on some paper towels that are on a plate and let sit for a little bit to cool and to get the oil off.
Put on a plate and garnish with some Parmigiano-Reggiano. They’ll be gone before you know it!