Nov 28, 2012 1:50 PM
Cliff House Potato Croquette
2 tablespoons heavy cream(boiling)
Salt - kosher
1/2 teaspoon white pepper
2 egg yolks, beaten
3 tablespoons all-purpose flour
4 cups mashed potatoes
1 egg, beaten
1/4c all-purpose flour
Panko - Japanese bread crumbs
Vegetable oil, enough to fill pan 1/2-inch
Add hot cream, salt, pepper, beaten egg yolks and flour to mashed potatoes. Chill and then form into desired shape. Dip in the flour then beaten egg and roll through bread crumbs. Fry each croquette in shallow oil until brown on all sides.
Cook's Note: Cook in small batches, giving each croquette at least 2 inches of space around it to not overcrowd the pan. This prevents the croquettes from crumbling while frying.