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HORSERADISH CHEESE CROQUETTES
Great with Prime Rib or as an appetizer!
1/2 pound russet potatoes
2 tablespoons unsalted butter
1/4 teaspoon kosher salt, or to taste
Couple pinches freshly ground black pepper
Pinch of cayenne
Pinch nutmeg (optional)
1 large egg yolk
2 1/2 teaspoons prepared horseradish, or to taste
1/3 cup finely grated aged or extra-sharp cheddar
1/3 cup finely grated Parmesan
2 tablespoons milk
oil for frying
All-purpose flour for dusting
1 cup breadcrumbs (panko or seasoned)
Egg Wash - 1 egg lightly whisked with 2 tablespoons water
Peel the potatoes, then cook in salted boiling water until done. Drain and let cool. Melt the butter and mix in the salt, pepper, cayenne, optional nutmeg, egg yolk, horseradish and cheeses. Mash the potatoes, then combine with the butter mixture, stirring well. Add the 2 tablespoons milk or less as needed, depending on how dry and cool the potatoes are.
Pour about 2-inches of oil into a heavy pan and heat to 350 degrees.
Just before cooking, set up 2 shallow dishes and 1 small bowl containing the dusting flour, breadcrumbs and egg wash. Drop a full tablespoon of the potato mixture into the flour to coat lightly. Shape into a cylinder approximately 3/4 inch diameter by 2 inches long. Give it a quick dip into the egg wash, then roll in the breadcrumbs. Repeat with remaining potato mixture. Note: Coat the croquettes just before cooking, coating and frying in batches. Do not let them sit for long with the coating on them.
Carefully place several croquettes in the hot oil, turning to cook fairly quickly until they form a crisp, golden-brown coat. Remove and drain on paper towels. Repeat frying remaining croquettes. Serve immediately.
If you want to make and fry the croquettes ahead of time, or if there are some leftovers, place on a baking sheet and reheat in a 375 degrees oven until warmed through just before serving. Makes about 12. |
