Potato Croquettes

Name: Potato Croquettes
Prep time: 20 min
Total time: 20 min
Yield: 16 servings
Ingredients: 1 lb Yukon Gold potatoes, cut into 1" pieces, peeled; Kosher Salt; 0.667 cup Manchego, shredded; 0.5 cup Ham, finely chopped cooked optional; 2 tbsp fresh chives, finely sliced; 3 large Eggs, divided; 1 cup All Purpose Flour; 1 cup plain bread crumbs; Ground Black Pepper, freshly; Olive oil (not extra-virgin), for frying; fresh parsley and spicy mayonnaise ( ), chopped for serving optional

Give your potato croquettes a Spanish-inspired twist with ham and Manchego cheese.

Brooke1999

Prep20 min

Total20 min

Servings16

Difficultymedium

SpanishMediterraneanSnacksAppetizers

Ingredients

1 lbYukon Gold potatoes, cut into 1" pieces, peeled
Kosher Salt
⅔ cupManchego, shredded
0.5 cupHam, finely chopped cooked optional
2 tbspfresh chives, finely sliced
3 largeEggs, divided
1 cupAll Purpose Flour
1 cupplain bread crumbs
Ground Black Pepper, freshly
Olive oil (not extra-virgin), for frying
fresh parsley and spicy mayonnaise ( ), chopped for serving optional

Instructions

1
Into a large pot fitted with a deep-fry thermometer, pour oil to a depth of 3". Heat over medium-high heat until thermometer registers 360°.
2
Working in batches, fry croquettes, turning occasionally, until golden brown, 3 to 4 minutes. Transfer croquettes to a paper towel-lined plate; season with salt.
3
Arrange croquettes on a platter. Top with parsley. Serve with spicy mayonnaise alongside, if desired.
4
In a large pot, cover potatoes with water by 1" and add 2 teaspoons salt. Bring to a boil, then reduce heat to medium and simmer until fork-tender, 15 to 18 minutes.
5
Drain potatoes, then pass through a ricer into a large bowl (alternatively, mash with a potato masher until smooth). Let cool.
6
Add Manchego, ham (if using), chives, and 1 egg; season with 1 teaspoon salt and 1/2 teaspoon pepper. Stir just to combine; don’t overmix.
7
Scoop out about 2 tablespoons potato mixture and shape into a log. Arrange on a parchment-lined baking sheet.
8
Into one shallow bowl, pour flour; season with a pinch of salt and pepper. In another shallow bowl, beat remaining 2 eggs to blend. Into a third shallow bowl, pour bread crumbs; season with a pinch of salt and pepper. Working 1 at a time, roll potato log in flour until coated, then dip into egg. Roll in bread crumbs until coated. Transfer to a plate or baking sheet and refrigerate while heating oil.