Description
This recipe for Cheese Potato Croquettes offers a delicious twist on comfort food by combining creamy Yukon Gold potatoes with fresh herbs and tangy Dijon mustard dressing. These croquettes are perfect as a satisfying appetizer or a side dish, delivering a blend of savory flavors with a crispy exterior and a soft, cheesy interior.
Ingredients
Scale
Potatoes and Herb Mixture
- 2 pounds Yukon Gold potatoes, peeled and cubed
- 1/2 cup chopped red onion
- 1/4 cup chopped parsley
- 1/4 cup chopped dill
- 1 tablespoon capers
Dressing
- 1/4 cup Dijon mustard
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- Salt and pepper to taste
Additional Ingredients for Croquettes
- 1 cup shredded cheese (such as cheddar or mozzarella)
- 1/2 cup all-purpose flour
- 2 eggs, beaten
- 1 cup breadcrumbs
- Oil for frying (vegetable or canola oil)
Instructions
- Cook the Potatoes: Place the peeled and cubed Yukon Gold potatoes in a large pot of cold water. Bring to a boil over high heat, then lower the heat and let simmer until the potatoes are tender, about 15 minutes. Drain well.
- Prepare Potato Mixture: Once drained, mash the potatoes in a large bowl until smooth. Add chopped red onion, parsley, dill, capers, and 1/4 cup Dijon mustard. Mix well to combine all ingredients evenly.
- Form Croquettes: Take small portions of the potato mixture and form them into oval or cylindrical shapes. Press a small amount of shredded cheese into the center and reshape to encase the cheese fully within the croquette.
- Bread the Croquettes: Roll each croquette in flour, then dip in beaten eggs, and finally coat them evenly with breadcrumbs. This will ensure a crispy exterior when fried.
- Fry the Croquettes: Heat oil in a deep skillet or frying pan over medium heat. Once the oil reaches about 350°F (175°C), fry the croquettes in batches until golden brown and crispy on all sides, about 3-4 minutes per batch. Drain on paper towels to remove excess oil.
- Serve: Serve the cheese potato croquettes hot as an appetizer or side dish, optionally with a dipping sauce like aioli or spicy ketchup.
Notes
- Use Yukon Gold potatoes for their creamy texture which is ideal for croquettes.
- The cheese inside can be varied according to preference, such as mozzarella for stretchiness or cheddar for sharpness.
- Make sure the oil is hot enough before frying to prevent the croquettes from absorbing excess oil.
- To keep croquettes crispy, serve immediately after frying.
- You can bake the croquettes at 400°F (200°C) for 20 minutes as a healthier alternative to frying, turning halfway through baking.
