September 24, 2022

Ingredients:
• 2 LBS. RUSSET POTATOES
• 2 GARLIC CLOVES MINCED
• 4 TBS. UNSALTED BUTTER
• 2 EGG YOLKS
• 2 TSP FRESHLY GRATED NUTMEG
• 2 TSP KOSHER SALT
• 2 TSP FRESH GROUND BLACK PEPPER
• 1 1/2 C FLOUR SEASONED WITH SALT TO TASTE
• 2 EGGS BEATEN
• 1 1/2 C BREAD CRUMBS SEASONED WITH SALT AND PEPPER
• FRYING OIL
• FINE SEA SALT

Instructions:

  1. Preheat oven to 300°F.
  2. Peel and quarter the potatoes. Place them in a medium pot and cover with water and a couple tablespoons of kosher salt. Bring to a boil, lower the heat and simmer until tender – about 20-25 minutes.
  3. In a separate small saucepan, melt the butter over low heat and add the minced garlic. Gently heat the garlic for 10 minutes. Stir occasionally and avoid browning. Transfer the butter to a small bowl and set aside to cool completely.
  4. Drain the potatoes and transfer to a sheet pan. Smash and spread the potatoes across the sheet pan to maximize surface area. Heat potatoes in the oven to draw out moisture for about 15 minutes.
  5. Use a ricer or a food mill to purée the potatoes into a large mixing bowl. Add the garlic butter, egg yolks, nutmeg, salt, and pepper. Incorporate ingredients using a combination of a fork and a gentle hand without compressing the potato mixture. Cover with plastic and refrigerate for one hour.
  6. Prepare a breading station with seasoned flour, beaten eggs, and seasoned breadcrumbs.
  7. Scoop out equal portions of the potato mixture; 50 grams or 1-1/2” ball. Firmly but gently use your hands to form the mixture into a ball. Mold the ball into a 3” x 1” cylinder by placing the ball in the cup of four fingers of your right hand and pressing firmly with two finders of your left hand then pressing and rolling between both palms (or whatever works best for you).
  8. Dredge all sides of each croquette in flour, egg, and breadcrumbs. Transfer to a lined sheet pan. Once all croquettes are breaded, place the sheet pan in the freezer for 20 minutes.
  9. Heat frying oil in a medium pot (or a deep fryer) to 375°F. In batches, fry 3-4 croquettes at a time for 3-4 minutes or until golden brown. Transfer with a slotted spoon to paper towel and sprinkle with fine sea salt.
  10. Serve warm with a mayo/mustard sauce. Can be made the day ahead and reheated in the oven at 300°F for 10-12 minutes.

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