Charlie made cheese steak sandwiches today and I made these to go with them but I changed the recipe to use a blend of cheeses rather than mozzarella but I did use fresh grated parmigiano cheese. I also used saltine cracker crumbs instead of bread crumbs. I also formed them into patty shapes instead of croquettes. Some were wrapped in plastic and refrigerated until later.
Gourmet | August 2008
Adapted by Ann Palumbo; Queens, NY
Gooey mozzarella encased in a crunchy golden shell makes this simple and classic dish irresistible.
Yield: Makes about 24 croquettes
Active Time: 20 min
Total Time: 45 min
6 medium russet (baking) potatoes (2 1/2 pounds), peeled and quartered
1/2 pound mozzarella, chopped
1/4 cup grated parmesan
1 tablespoon onion salt
1/4 cup chopped parsley
3 large eggs
1 cup fine dry bread crumbs
About 2 1/2 cups olive oil
Generously cover potatoes with salted cold water (2 teaspoon for 4 quarts) in a large pot, then simmer until tender, about 15 minutes. Drain potatoes and chill in a large bowl until cool, about 45 minutes.
Mash potatoes, then stir in cheeses, onion salt, parsley, 1/2 teaspoon pepper, and salt to taste. Stir in 1 egg.
Form potato mixture into 24 oblong croquettes (about a scant 1/4 cup each). Lightly beat remaining 2 eggs in a shallow bowl and put bread crumbs in another shallow bowl. Dip 1 croquette into egg, letting excess drip off, then roll in bread crumbs to coat. Transfer to a parchment-paper-lined baking sheet. Repeat with remaining croquettes.
Heat 1/2 inch oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Fry croquettes in batches, turning occasionally, until golden brown, 4 to 5 minutes per batch. Transfer to paper towels to drain. Serve immediately.
Sounds yum. So they're actually Cheesy Potato Croquettes. ツ
ReplyDeleteYes, in this recipe, they are shaped like croquettes but I formed them into larger patties. I used cracker crumbs instead of bread crumbs too. We really liked them and thought they'd be good next time with some sour cream.
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