While watching Bitchin' Kitchen the other night, inspiration struck. Nadia G. made Potato Croquettes as a side dish for a succulent filet mignon. And although there was this mouthwatering, juicy, tender piece of steak sitting on the plate... I couldn't help but long after the croquettes sitting next to it. And I thought about them ALL DAY. If you've read this blog before then you would have come to realise that I am powerless to my cravings. So here I am.. waiting for my potato mixture to cool so that I can form my croquettes and fry them up. I don't even know what I'm having them with yet... No, really.
Parmesan Potato Croquettes - from Nadia G's "Bitchin' Kitchen"
content from Cooking Channel
- 4 russet potatoes, peeled and cut into 1/2-inch dice
- 3 green onions, finely sliced
- 1 clove garlic, minced
- 1/2 cup grated Parmiggiano-Reggiano cheese
- 3 eggs, beaten
- 1 cup Italian-seasoned bread crumbs
- 1 tablespoon extra-virgin olive oil
- Olive oil, for pan frying
To make the Parmesan Potato Croquettes: Boil the potatoes in enough salt water to cover for 10 to 15 minutes, or until fork tender. Drain. Saute the green onions and garlic in extra-virgin olive oil for a few minutes, until the onions are translucent and garlic is golden. In a big bowl, combine the onion and garlic mixture with the boiled potatoes. Add Parmesan cheese, sea salt, freshly ground pepper, and mash together. Cover and refrigerate for 30 minutes.
Pour enough olive oil to come 1/4-inch up the side of a heavy fry pan and heat to 375 degrees F. Roll the chilled potato mixture into finger shapes. Dip the fingers in the beaten egg, then coat them in Italian-seasoned bread crumbs. Fry the croquettes in the hot oil for 30 seconds, until all sides are equally crispy and golden.