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Side Dish
10 - 12 servings
15 minutes
30 minutes
Chef Tom Fraker
1 1/2 pounds Melissa’s Baby Dutch Yellow® Potatoes
1 egg - beaten
1/2 cup Gruyere cheese - shredded
2 tablespoons Melissa’s Fresh Basil - chopped fine
1/8 teaspoon kosher salt
1/8 teaspoon freshly ground pepper
2 tablespoons Melissa’s Green Hatch Pepper Powder
1/4 cup all-purpose flour
1/8 teaspoon kosher salt
1/8 teaspoon freshly ground pepper
1/8 teaspoon granulated garlic
2 eggs
1 tablespoon water
3/4 cup seasoned bread crumbs
Vegetable oil for frying
Place the potatoes in a pot with room temperature water to cover. Bring to a boil and cook until fork tender, about 20 minutes. Strain them and let cool slightly. Press the potatoes through a ricer or completely mash them. Mix them with the egg and the next 5 ingredients. Form into about 25 balls.
In a bowl, mix together the flour, salt, pepper and garlic. In another bowl, slightly whisk the eggs and the water together. In a third bowl, add the bread crumbs.
In the following order, roll the croquettes in the flour, eggs and bread crumbs. Carefully place them, in batches, in a pan with hot canola oil or a fryer. Fry them until golden brown and then transfer them to a baking sheet lined with paper towels. Serve with marinara sauce, spicy mustard or any other favorite condiment.
