Potato and Gruyere Croquettes
A new twist on an old favorite. Excellent when served with a roasted meat or fowl dish.
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READY IN: 1hr 50mins
YIELD: 10 croquettes
UNITS: US
INGREDIENTS
Nutrition- 2tablespoons vegetable oil, plus
- 1⁄2cup vegetable oil
- 8 -9
- 1
- 5ounces packed grated gruyere cheese
- 2
- 1 1⁄2tablespoons minced cornichons or 1 1/2 tablespoons bread and butter pickles
- 1large egg yolk
- 2large eggs
- 3cups fresh breadcrumbs (made from crustless French bread)
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DIRECTIONS
- Heat 2 tablespoons oil in large nonstick skillet over medium heat.
- Add potato and onion.
- Sprinkle generously with salt and pepper.
- Sauté until vegetables are tender, about 20 minutes.
- Transfer to bowl.
- Cool completely.
- Mix next 4 ingredients into potato mixture.
- Using moistened hands, form 1/4 cup mixture into croquettes.
- Chill until firm, about 1 hour.
- Whisk eggs in medium bowl.
- Place breadcrumbs in pie dish.
- Dip each croquette into eggs, then coat with breadcrumbs, pressing to adhere.
- Chill 1 hour.
- Heat 1/2 cup oil in heavy large skillet over medium heat.
- Working in batches, add croquettes to skillet and cook until crisp and golden brown, turning occasionally, about 8 minutes.
- Transfer to paper towels and drain.
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