felichiccuisine
Feb 153 min
by Feli Chic'Cuisine
Making these croquettes is a breeze! All I do is mix together mashed potatoes with the trio of cheeses and eggs, shaping them into delightful balls, and then giving them a generous coating of beaten egg and Parmesan before frying them up in hot oil.
It's such a fantastic recipe, especially for utilizing any leftover cheese lurking in the fridge or even that forgotten puree that's been sitting in the fridge, instead of letting it go to waste.
Why Russet Potatoes?
Russets are ideal for light and fluffy mashed potatoes. This type of potatoes are large with a a high-starch potato and with a white and dry flesh. They are light and able to absorb an impressive amount of liquid. The delicate flavor and fluffy texture of boiled russet goes well with a variety of cheese, butter, creme fraiche or sour cream.
How to Boil potatoes
It's recommend boiling potatoes with the skin on. This keeps the nutrients of the potato during the cooking process and adds flavor and texture to the boiled potatoes as well.
For an even cooking, it’s important to put the potatoes in the water before bringing it to a boil. This allows the potatoes and the water to heat at the same time for even cooking. make sure that the water completely covers the potatoes, adding water if it gets too low.
Potatoes soak up a lot of flavor, so salt the water prior to cooking for the best taste.
I absolutely adore these Cheesy Potato Croquettes with their three delicious cheese varieties - Parmesan, Mozzarella, and Cheddar. They have this irresistibly soft interior that practically melts in your mouth, while the crispy, crunchy coating provides the perfect texture contrast.
Ingredients
6 medium Russet potatoes
2 large eggs
30g-50g Parmesan cheese, grated
50g mozzarella cheese, shredded
50g Cheddar cheese, shredded
parsley, finely chopped
salt, to taste
black pepper, to taste
To Coat and Fry
breadcrumbs, as needed
2 large eggs, slightly beaten
sunflower oil, for deep frying
Method
Wash potatoes under running water. In a large pot, add potatoes (with skin on), cover with water, add salt, and cook until fork-tender, about 35-40 minutes. Drain.
Peel the potatoes while they are still hot. In a large bowl, press them through a potato ricer or mash thoroughly with a potato masher. Add eggs, Parmesan, Mozzarella, Cheddar, chopped parsley, salt and pepper. Mix everything thoroughly until well combined. Take a portion of dough of about 35 g (1.2 ounce) at a time and form the croquettes into the round shape.
Prepare two bowls. In the first bowl, add the eggs, a little salt and whisk thoroughly. In a second bowl, place breadcrumbs. Coat each croquette with the beaten egg, drain well and then gently press into breadcrumbs to coat completely. Transfer to a baking sheet lined with parchment paper.
In a large skillet, pour sunflower oil and heat oil over medium to 350°F (180°C). Add first batch of croquettes to hot oil and fry until golden brown and crispy, about 2 minutes per side. Drain on a baking sheet lined with paper towels. Allow oil to return to 350°F (180°C) between batches. Serve them warm.
Tip: To keep warm, until all the croquettes are fried, put them in the warm oven.
Enjoy!
If you really want to make a friend, go to someone's house and eat with him… The people who give you their food give you their heart. - Cesar Chavez