Delicious Potato croquettes
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10 pounds of russet potatoes
10 teaspoons salt and pepper to taste
8 tablespoons of butter
½ cup chopped fennel fronds
1 Heaping tablespoon Creme Fraiche
1 cup heavy whipping cream
½ cup diced Proscuitto
8 oz of Panko bread crumbs
Vegetable oil for frying
1 cup fresh dill (For the sauce)
2 Eggs (For the sauce)
¼ cup garlic powder (For the sauce)
¼ cup paprika (For the sauce)
¼ cup white wine vinegar (For the sauce)
1 cup mayonnaise (For the sauce)
1/8 cup of loosely packed fresh dill (For the sauce)
Salt and pepper to taste (For the sauce)
Peel the potatoes and boil them whole and then mash
Add half of the Panko and all other ingredients except eggs and oil. Mix well.
Roll two tablespoons into balls.
Put eggs in a bowl and beat until yolks and white are combined.
Pour remaining bread crumbs onto a plate.
Dip each ball into the eggs and then roll through breadcrumbs until coated.
Fry at 375 degrees Fahrenheit for 3-5 minutes in batches
For the sauce: Combine all ingredients well.
Amount Per Serving:
% Daily Value*
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
© 2021 Winosity 2019
These potato croquettes are so much better than Tater Tots. There are many recipes for this dish. However this recipe is a simplified version that can be made within 30 minutes instead of 45 minutes to 1 hour, which is typical for croquettes.
You can add some spices such as marjoram and nutmeg or even a dash of cinnamon to have a more aromatic flavor. You can also add some sweet potato to add some sweetness to these croquettes.
This croquette recipe is perfect with rosé wines. Here are the top suggestions:
Provencal Rosé White Zinfandel Loire Valley Rosé Pinot Noir Rosé