Croquettes de Pommes de Terre

Croquettes de Pommes de Terre

Crisp golden shells give way to a creamy, buttery potato center.

Total 1 hr 15 min Makes 4 servings Calories 410/serving

Dietary

Vegetarian, Pescatarian, Nut free, Halal, Kosher

Allergens

Dairy, Eggs, Wheat

These French potato croquettes are made from mashed potatoes enriched with butter, egg yolks, and nutmeg, then shaped, breaded, and fried until crackling and golden. Serve them as a side dish alongside roasted meats or as a savory appetizer with a dollop of mustard or aioli.

Ingredients

  • 2 pounds russet potatoes, peeled and cut into chunks
  • 3 tablespoons unsalted butter
  • 2 egg yolks
  • 1/4 teaspoon ground nutmeg
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons grated Gruyère cheese
  • 2 tablespoons fresh chives, minced
  • 1/2 cup all-purpose flour
  • 2 eggs, beaten
  • 1 cup dried breadcrumbs
  • 4 cups vegetable oil, for frying

Method

  1. Place the potato chunks in a 6-quart saucepan, cover with cold water by 1 inch, and add a generous pinch of salt.

  2. Bring to a boil over high heat, then reduce to a simmer and cook until the potatoes are fork-tender, about 15 to 18 minutes.

  3. Drain the potatoes well and return them to the hot pan for 1 minute to evaporate excess moisture, then mash until smooth.

  4. Stir in the butter until melted and fully incorporated into the mashed potatoes.

  5. Let the mash cool for 5 minutes, then beat in the egg yolks, nutmeg, salt, and pepper until smooth.

  6. Fold in the grated Gruyère and minced chives until evenly distributed.

  7. Cover the mixture and refrigerate until firm enough to shape, about 30 minutes.

  8. Scoop the chilled mixture into 2-tablespoon portions and roll each into a small log or ball shape, about 12 to 14 croquettes total.

  9. Set up a breading station with the flour in one shallow bowl, beaten eggs in a second, and breadcrumbs in a third.

  10. Roll each croquette in flour, dip in beaten egg, then coat thoroughly in breadcrumbs, pressing gently to adhere.

  11. Place the breaded croquettes on a tray and refrigerate for 15 minutes to set the coating.

  12. Heat the vegetable oil in a 6-quart saucepan or deep skillet to 350°F.

  13. Fry the croquettes in batches of 4 to 5, turning occasionally, until deep golden brown and crisp, about 3 to 4 minutes per batch.

  14. Transfer to a paper towel-lined plate to drain briefly, then season with a pinch of salt and serve warm.

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    Croquettes de Pommes de Terre

    These French potato croquettes are made from mashed potatoes enriched with butter, egg yolks, and nutmeg, then shaped, breaded, and fried until crackling and golden. Serve them as a side dish alongside roasted meats or as a savory appetizer with a dollop of mustard or aioli.

    1 hr 15 min 4 servings 410 cal

    Ingredients

    • 2 pounds russet potatoes, peeled and cut into chunks
    • 3 tablespoons unsalted butter
    • 2 egg yolks
    • 1/4 teaspoon ground nutmeg
    • 1 teaspoon salt
    • 1/4 teaspoon black pepper
    • 2 tablespoons grated Gruyère cheese
    • 2 tablespoons fresh chives, minced
    • 1/2 cup all-purpose flour
    • 2 eggs, beaten
    • 1 cup dried breadcrumbs
    • 4 cups vegetable oil, for frying

    Method

    1. 1

      Place the potato chunks in a 6-quart saucepan, cover with cold water by 1 inch, and add a generous pinch of salt.

    2. 2

      Bring to a boil over high heat, then reduce to a simmer and cook until the potatoes are fork-tender, about 15 to 18 minutes.

    3. 3

      Drain the potatoes well and return them to the hot pan for 1 minute to evaporate excess moisture, then mash until smooth.

    4. 4

      Stir in the butter until melted and fully incorporated into the mashed potatoes.

    5. 5

      Let the mash cool for 5 minutes, then beat in the egg yolks, nutmeg, salt, and pepper until smooth.

    6. 6

      Fold in the grated Gruyère and minced chives until evenly distributed.

    7. 7

      Cover the mixture and refrigerate until firm enough to shape, about 30 minutes.

    8. 8

      Scoop the chilled mixture into 2-tablespoon portions and roll each into a small log or ball shape, about 12 to 14 croquettes total.

    9. 9

      Set up a breading station with the flour in one shallow bowl, beaten eggs in a second, and breadcrumbs in a third.

    10. 10

      Roll each croquette in flour, dip in beaten egg, then coat thoroughly in breadcrumbs, pressing gently to adhere.

    11. 11

      Place the breaded croquettes on a tray and refrigerate for 15 minutes to set the coating.

    12. 12

      Heat the vegetable oil in a 6-quart saucepan or deep skillet to 350°F.

    13. 13

      Fry the croquettes in batches of 4 to 5, turning occasionally, until deep golden brown and crisp, about 3 to 4 minutes per batch.

    14. 14

      Transfer to a paper towel-lined plate to drain briefly, then season with a pinch of salt and serve warm.