There are times when showing someone you love them, happens on a plate. Most of you know, I’ve been with my husband since before I learned to drive. That’s a long time! We’ve had our ups and downs, like any couple, but we still hold hands in public. We wink at each other across crowded rooms. And on special occasions (like any random Thursday), I make him his favorite potato croquettes!
These little pillows of potatoes are stuffed with sharp cheddar cheese, diced pancetta and homegrown chives. Normally I use small red potatoes. This time however, I made them with Klondike Royale Gourmet Potatoes!
This new variety of potato has a lovely yellow flesh and bright purple “kisses” across the skin.
Aren’t they awesome? It looks like they are smiling!
The flesh of these potatoes is rich and creamy. They have a unique, smooth texture to them too. I love the flavor they brought to this dish.
When I put the cooked potatoes through the food mill, I didn’t get any of the clumps that occasionally happen with other potatoes. My husband declared this version of croquettes, his favorite. That’s high praise coming from Mr. Meat and Potatoes!
Let’s back up a bit, so I can explain how to make these for your own favorite potato-loving person!
Start with cooked and cooled potatoes. I peeled, diced and then boiled the potatoes for about 10 minutes. Let them cool in the colander you use to strain them. When the potatoes are cool, put them through the food mill, using the medium size grates. If you don’t have a food mill, you can use a hand blender or potato masher to mash them until they are smooth.
Add two eggs, the cooked, diced pancetta, shredded sharp cheddar and some chives to the potatoes. Mix gently to fully incorporate the ingredients. Season with salt and plenty of fresh cracked black pepper. You’re going to have a smooth almost dough-like mix.
Next, take three medium bowls and set them side, by side. These are the ingredients for the dredge that will coat the croquettes. In one bowl, place 1 cup of cracker crumbs. (I use Ritz crackers and run them through the food processor until they are fine crumbs) In another bowl, place 1 cup of seasoned flour, and the last bowl will have an egg. Add a bit of milk to the egg and beat until combined.
Now, we’re ready to roll! Take a small bit of dough (about the size of a golf-ball) and gently roll it into a cylinder shape. You may want to flour your hands if things get too sticky! After the croquettes is shaped, roll it in the seasoned flour, then the egg mixture, and lastly, the cracker crumbs. Continue this until you’ve used up all your potato mix.
Who cares if they aren’t perfectly symmetrical! They are delicious! These beauties get fried in vegetable oil for 3 -4 minutes, or until deep golden brown. We like them served alongside thick pork chops and green beans for a special “I love you!” dinner, but we’ve also had them as snacks for football parties. No matter how you choose to serve them, they will always be delicious!
Show your special someone you care by making them something they love to eat! This is our potato love on a plate! I promise you’ll be able to taste the love in every bite!
This post is brought to you by Klondike Potatoes. They generously supplied the potatoes for this post, but the recipe and all the opinions are my own.
- 1 ½ lbs Klondike Royale Gourmet Potatoes, peeled, cut into small cubes, boiled and cooled.
- 4 eggs
- ½ cup cooked diced pancetta
- ½ cup shredded sharp white cheddar cheese
- ¼ cup chopped chives
- ¼ cup milk
- 1 cup all-purpose flour
- 1 cup cracker crumbs, or plain bread crumbs
- salt and freshly ground pepper, to taste
- Vegetable oil, for frying
- In a deep, high wall saucepan, heat 4 – 6 inches of oil to 375 degrees F. (Or you can use a dutch oven or deep fryer)
- Put cooled potatoes through a food mill, using the medium grate disc.
- Grate potatoes into a large bowl.
- Add 2 of the eggs, cooked pancetta, sharp cheddar and chives into the bowl.
- Season with salt and pepper.
- Stir well to fully incorporate.
- In three medium bowls or pie plates, add flour to one bowl (season flour with ¼ tsp each, salt and pepper), add the cracker crumbs to another and in the last bowl, whisk together remaining eggs and milk.
- Take a golf ball size scoop of the potato mixture and roll it gently between your hands to form a short, fat cylinder. If the mixture gets too sticky, lightly flour your hands before rolling the croquettes.
- Dredge each croquette in flour, then the egg mixture, and lastly, the cracker crumbs. Continue rolling until you’ve used all the potato mixture.
- Carefully fry croquettes in hot oil (about 6 at a time) for approx 3 -4 minutes, or until they are a deep golden brown. Remove from the oil and drain on paper towels. Serve immediately.