Reviews (1) Add Rating & Review 6 Ratings 5 star values: 3 4 star values: 1 3 star values: 2 2 star values: 0 1 star values: 0 Martha Stewart Member Rating: Unrated 10/19/2011 These were often served instead of mashed potatoes or french fries in Europe. I can't wait to try out the recipe.
Back to Potato Croquettes with Yellow-Pepper Remoulade All Reviews for Potato Croquettes with Yellow-Pepper Remoulade - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Potato Croquettes with Yellow-Pepper Remoulade Recipe Summary Servings: 8
Ingredients Ingredient Checklist 3 russet potatoes (about 1 3/4 pounds) Coarse salt 3 tablespoons extra-virgin olive oil 1 large onion, finely chopped (about 1 cup) 4 large eggs Freshly ground pepper, to taste 1 3/4 cups all-purpose flour 1 cup panko About 4 cups vegetable oil, for frying Yellow-Pepper Remoulade
Gallery Potato Croquettes with Yellow-Pepper Remoulade
Recipe Summary Servings: 8
Gallery
Potato Croquettes with Yellow-Pepper Remoulade
Potato Croquettes with Yellow-Pepper Remoulade
Potato Croquettes with Yellow-Pepper Remoulade
Recipe Summary Servings: 8
Recipe Summary
Servings: 8
Servings: 8
8
Ingredients
Ingredients
- 3 russet potatoes (about 1 3/4 pounds) Coarse salt 3 tablespoons extra-virgin olive oil 1 large onion, finely chopped (about 1 cup) 4 large eggs Freshly ground pepper, to taste 1 3/4 cups all-purpose flour 1 cup panko About 4 cups vegetable oil, for frying Yellow-Pepper Remoulade
Directions
Put potatoes into a saucepan, and add enough cold water to cover. Bring to a boil, and add 1 tablespoon salt. Reduce heat, and simmer until tender, about 30 minutes. Drain, and let cool slightly. While potatoes are warm, peel and pass through a ricer or a food mill.
Heat olive oil in a skillet over medium heat. Add onion, and cook until golden, about 15 minutes. Add onion to potatoes. Stir in 2 eggs, salt, and pepper. Let cool.
Put flour, remaining 2 eggs, and panko into 3 separate dishes. Lightly beat eggs. For each croquette, scoop out 2 tablespoons potato mixture, then shape into an oval. Dredge in flour, coat with egg, then roll in panko. Place on a rimmed baking sheet. Repeat with remaining potato mixture. Cover, and refrigerate for at least 6 hours (or overnight).
In a large cast-iron skillet or a medium saucepan, heat vegetable oil to 350 degrees. Fry croquettes in batches (do not overcrowd skillet) until golden brown, about 4 minutes. Turn croquettes occasionally as they cook to brown evenly on all sides. Drain on paper towels. Season with salt. Serve with remoulade.
Reviews (1)
Add Rating & Review 6 Ratings 5 star values: 3 4 star values: 1 3 star values: 2 2 star values: 0 1 star values: 0
Martha Stewart Member Rating: Unrated 10/19/2011 These were often served instead of mashed potatoes or french fries in Europe. I can't wait to try out the recipe.
Reviews (1)
Add Rating & Review 6 Ratings 5 star values: 3 4 star values: 1 3 star values: 2 2 star values: 0 1 star values: 0
Add Rating & Review
6 Ratings 5 star values: 3 4 star values: 1 3 star values: 2 2 star values: 0 1 star values: 0
6 Ratings 5 star values: 3 4 star values: 1 3 star values: 2 2 star values: 0 1 star values: 0
6 Ratings 5 star values: 3 4 star values: 1 3 star values: 2 2 star values: 0 1 star values: 0
5 star values: 3 4 star values: 1 3 star values: 2 2 star values: 0 1 star values: 0
Martha Stewart Member Rating: Unrated 10/19/2011 These were often served instead of mashed potatoes or french fries in Europe. I can't wait to try out the recipe.Martha Stewart Member
Rating: Unrated 10/19/2011
These were often served instead of mashed potatoes or french fries in Europe. I can’t wait to try out the recipe.
Rating: Unrated
All Reviews for Potato Croquettes with Yellow-Pepper Remoulade
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Potato Croquettes with Yellow-Pepper Remoulade
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
