Potato Croquettes
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I had two potatoes left over from the gratin potatoes, boiled in their skins, and I knew exactly what I was going to do with them. I left them with their skins to cool overnight in the refrigerator and then transformed them into these delicious croquettes: creamy inside and crispy outside.
The potato croquettes recipe was inspired by a culinary almanac almost as young 😋 as me. It suggested using feta with caraway, but I did not add caraway because of Radu. As you know, he does not like dill either, which I used instead, but I used it sparingly.
Ingredients
300g starchy potatoes boiled in their skins (2 potatoes)
100g sheep feta cheese (telemea)
2 dill sprigs
1 very small egg
a little all-purpose flour (optional)
3 tablespoons cornmeal
salt, black pepper
Yield: 25 pieces
How to prepare potato croquettes
- Boil the starchy potatoes in their skins until a fork goes in easily. After they cool down, put them in the refrigerator for at least a few hours to get cold (I left them overnight).
- Mash the potatoes with the feta cheese and mix well (I passed everything through a potato ricer).
- Taste the mixture and add more salt if needed. Season with black pepper to taste and finely chopped dill.
- Add the beaten egg and mix everything together.
* depending on the size of the egg and the type of potatoes used, if the croquette dough seems too soft, you can add 1 level tablespoon of flour - Shape the croquette mixture into balls the size of a Rafaello candy. Roll the balls in cornmeal and roll them a bit more between your palms to fix the coating.
- Deep fry the croquettes in hot oil until golden. Remove onto paper towels.
- Serve warm, sprinkled with grated feta and sour cream, or plain with a tomato and green onion salad.
The croquette mixture
Form into balls
Roll the balls in cornmeal
Croquettes
Fry the croquettes
Potato Croquettes
