2 large eggs
3 c cooked potatoes (boiled, baked or steamed)
2 Tbsp freshly grated Parmesan cheese
2 Tbsp unsalted butter, minced
3 tsp finely sliced fresh chives
2 tsp minced, fresh flat leaf parsley
pinch grated nutmeg
pinch cayenne pepper
1 tsp kosher salt, plus more as needed
freshly ground black pepper
3 oz cheddar cheese (or any kind you prefer), cut into 1/2" cubes
1/2 cup Italian-style bread crumbs
Vegetable oil, for frying
Although they can be prepared without one, a potato ricer makes these delicious potato bites come together much easier!
Whisk 1 egg in a medium bowl. Press cooked potatoes through a potato ricer into the bowl. Add parmesan cheese, butter, chives, parsley, nutmeg, cayenne, salt & pepper, to taste. Mix gently with a rubber spatula until evenly combined. Using your hands, form the potato mixture into ovals, a bit smaller than the size of an egg, and then flatten slightly. Press a cube of cheese into the center of the oval and pack the potato mixture around the cheese until it forms a smooth, egg-shaped ball. Continue until all of the potato mixture is used up.
Beat second egg in a shallow plate. Roll croquettes in the egg until
Bake croquettes at 400 degrees for approximately 18 minutes to reheat.
Adapted from a recipe that Lori found years ago. These croquettes are so delicious fresh, but too time-consuming to prepare on an everyday basis. So, we've been working on perfecting a frozen version that's as good as the fresh version. This is the most recent attempt.