Potato and Gruyere Croquettes

Submitted by MsKittyKat

"A new twist on an old favorite. Excellent when served with a roasted meat or fowl dish."

 

• Ready In: 1hr 50mins
• Ingredients: 10
• Yields: 10 croquettes

ingredients

• 2 tablespoons vegetable oil, plus
• 1⁄2 cup vegetable oil
• 8 -9 ounces russet potatoes, unpeeled,cut into 1/3 inch cubes
• 1 small onion, chopped
• 5 ounces packed grated gruyere cheese
• 2 tablespoons chopped fresh tarragon or 2 teaspoons dried tarragon
• 1 1⁄2 tablespoons minced cornichons or 1 1/2 tablespoons bread and butter pickles
• 1 large egg yolk
• 2 large eggs
• 3 cups fresh breadcrumbs (made from crustless French bread)

directions

1. Heat 2 tablespoons oil in large nonstick skillet over medium heat.
2. Add potato and onion.
3. Sprinkle generously with salt and pepper.
4. Sauté until vegetables are tender, about 20 minutes.
5. Transfer to bowl.
6. Cool completely.
7. Mix next 4 ingredients into potato mixture.
8. Using moistened hands, form 1/4 cup mixture into croquettes.
9. Chill until firm, about 1 hour.
10. Whisk eggs in medium bowl.
11. Place breadcrumbs in pie dish.
12. Dip each croquette into eggs, then coat with breadcrumbs, pressing to adhere.
13. Chill 1 hour.
14. Heat 1/2 cup oil in heavy large skillet over medium heat.
15. Working in batches, add croquettes to skillet and cook until crisp and golden brown, turning occasionally, about 8 minutes.
16. Transfer to paper towels and drain.

Reviews

[swissms]

From Bon Appetit, March 2000. Also good with cooked, crumbled bacon added to the mixture.