Potato Cheese Croquettes

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

Note:
Although they can be prepared without one, a potato ricer makes these delicious potato bites come together much easier!


To prepare:
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

coated, then in breadcrumbs, and place on a clean plate.  Refrigerate for at least an hour.  Fry croquettes in vegetable oil a few at a time in an electric deep fryer (or in a deep skillet) about 4 minutes, or until golden brown.  Transfer to a paper towel lined plate and salt to taste.  Flash freeze fried croquettes on a cookie sheet (so they will not stick together), then place in a freezer safe ziploc bag.

To serve:
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.