Hello, my fellow eaters,
here comes a recipe that on the one hand isn’t terribly awesome for this hot, humid weather, since it involves frying stuff in hot oil. On the other hand, however, these potato croquettes are, to me at least, perfect lazy summer food: they can be prepared in advance (in the morning, say); they taste well hot, warm, and cold, they are nice for buffets and finger food-parties, and a hearty addition to those light summer salads we are devouring these days.
makes about 24; serves at least 4
18 oz. potatoes
1 cup manchego cheese, grated
2 1/2 tbsps. goat cream cheese
1 1/2 tbsps. ricotta cheese
1 medium egg
3 tbsps. bread crumbs
1 tbsp. starch (I used potato starch)
1 large handful of fresh basil leaves, chopped
salt, pepper, chili, nutmeg to taste
2 medium eggs
starch and bread crumbs, about a soup plate each; I didn’t measure
vegetable oil, approx. 3/4 cup
In a medium pot, cook the potatoes (with peel) until tender, approx. 20. mins. Take the potatoes out, and chill with cold water (so that the peel will come off easily). Peel the potatoes, put them into a large bowl and mash them with a masher or a fork.
Add manchego, goat cheese, ricotta, egg, bread crumbs, starch, and basil to the potatoes. Mix well. Season strongly with pepper, salt, chili and nutmeg. You should now have a smooth, dough-like mix. Let cool for approx. 30 mins.
Cover a baking tray with parchment. Form the potato mix into 24 evenly sized balls. Cover with a light tea towl, and put the tray into your fridge (if the croquettes are still to warm for that, let them cool down elsewhere and then put them in). I left mine in the fridge for approx. 2 hours, and I think it made a difference, the croquettes held together really well when I fried them. So I think you should really give them some time in the fridge, at least 30 mins.
Crack the eggs into a flat bowl (or soup plate, or whatever), and beat them thoroughly. Prepare two more bowls, approx. half filled with bread crumbs and starch respectively.
In a large pan, heat the vegetable oil until bubbly. Now roll the croquettes first in starch, then egg, then bread crumbs, and fry them until they are golden brown. Let them drip on a paper towel for a minute before serving. Enjoy!
Writing this made me realize that this isn’t exactly a fast recipe… but it’s easy, and really good! These croquettes remind me of these fried risotto balls I made a while ago.
Goodbye for now! Eat well, and drink, and be merry.