Mashed Potato Croquettes
18 servings
30 minutes
Potato puree croquettes are an exquisite dish of French cuisine, captivating with their airy texture and crispy crust. They originated as a way to use leftover mashed potatoes but quickly became a culinary masterpiece on their own. The flavor of the croquettes harmoniously combines the tenderness of potatoes, the piquancy of parmesan, and the freshness of chives, while the crispy coating adds sophistication. Due to their versatility, they can be served as an appetizer, side dish, or a standalone dish that perfectly complements sauces and fresh vegetables. They are served at dinner parties, family lunches, and in fine restaurants since each golden crispy sphere is a small work of art on your plate.
1
Mix the yolks, mashed potatoes, Parmesan, chives, and flour in a medium bowl. Form balls the size of walnuts and chill for at least 2 hours.
- Egg yolk: 2 pieces
- Mashed potato: 200 g
- Grated Parmesan cheese: 100 g
- Chives: 2 tablespoons
- Wheat flour: 1 tablespoon
2
Beat the eggs in a bowl; pour the breadcrumbs into another bowl. Pour vegetable oil into a medium-sized pan (about 2 cups) so that the depth is 1½ cm, and heat until a handful of breadcrumbs thrown into the oil starts to bubble immediately. Dip the potato balls in the egg, then coat in breadcrumbs. Drop the potato balls into the oil in batches and cook for about 3-4 minutes until a dark brown crispy crust forms. Place on paper towels to absorb excess oil.
- Chicken egg: 4 pieces
- Breadcrumbs: 2 glasss
- Sunflower oil: 2 glasss
