Croquette Recipe

Cook potatoes

Place the peeled, chunked potatoes in a large pot and cover with cold water by 1 inch. Add 1/2 teaspoon salt. Bring to a boil over high heat, then reduce to a simmer and cook until very tender when pierced with a knife, about 15–20 minutes.

Drain and dry

Drain potatoes thoroughly in a colander and return to the still-warm pot. Place the pot over low heat for 1–2 minutes to evaporate excess moisture, shaking occasionally to prevent sticking.

Mash and season

Transfer potatoes to a bowl or ricer and mash until smooth (no lumps). Add 3 tbs unsalted butter, 120 ml warm whole milk, 1 tsp salt, 3/4 tsp black pepper, and 1/4 tsp nutmeg. Mix until creamy and fully incorporated. Taste and adjust seasoning.

Sauté leeks

Heat 1 tbs olive oil in a small skillet over medium heat. Add the finely chopped leeks and a pinch of salt. Sauté until softened and translucent, about 6–8 minutes. Remove from heat and let cool slightly.

Combine with potato

To the mashed potato, fold in the sautéed leeks, 2 tbs chopped parsley, 1 cup grated Gruyère, 1/2 cup grated Parmesan, and the 2 egg yolks. Mix gently but thoroughly until the mixture is homogenous and holds together. If mixture feels too wet, add a tablespoon of flour (from the breading section) at a time until manageable.

Chill

Transfer the potato-cheese mixture to a shallow dish, cover tightly with plastic wrap (press the wrap onto the surface to prevent a skin), and refrigerate for at least 1 hour to firm up (can be chilled up to 24 hours).

Prepare breading stations

Set out three shallow bowls: one with 1 cup all-purpose flour, one with the 2 beaten eggs, and one with 2 cups breadcrumbs. Season the flour lightly with 1/4 tsp salt and the breadcrumbs with a pinch of pepper if desired.

Shape croquettes

Using damp hands or a small scoop, portion the chilled potato mixture into uniform pieces about 1.5 ounces (45 g) each, shaping into cylinders or rounds. Place formed croquettes on a parchment-lined tray.

Bread croquettes

Working in batches, dredge each croquette in flour (shake off excess), dip in beaten egg, then roll in breadcrumbs to coat completely. For extra crispness, double-coat by repeating the egg and breadcrumb step. Place finished croquettes on a tray and refrigerate 15 minutes to set the coating.

Fry

Pour vegetable oil into a heavy skillet to a depth of about 1/2 inch (or use a deep pot if preferred). Heat oil over medium-high until it reaches 170–180°C (340–355°F) or until a breadcrumb sizzles and browns in about 30–40 seconds. Fry croquettes in batches (do not overcrowd) until golden brown and heated through, about 2–3 minutes per side for shallow frying, turning as needed. Adjust heat to maintain oil temperature. Transfer to a wire rack or paper towel-lined tray to drain. Keep warm in a 90°C (200°F) oven if making multiple batches.

Warm liquids

In a small saucepan over medium heat, combine 240 ml heavy cream and 60 ml dry white wine. Bring just to a gentle simmer, stirring occasionally; do not boil.

Add cheeses

Reduce heat to low. Gradually whisk in 1 cup grated Gruyère and 1/2 cup grated Parmesan a handful at a time, allowing each addition to melt before adding more, until the sauce is smooth and glossy.

Finish fondue

Remove from heat and whisk in 1 tbs unsalted butter, 1 tsp lemon juice, 1 tsp truffle oil (or 1 tsp truffle paste), 1/2 tsp salt, and 1/4 tsp black pepper. Taste and adjust truffle and salt to preference. Keep warm over low heat or in a small fondue pot until serving.

Serve

Arrange the warm croquettes on a platter. Spoon a small bowl of truffle fondue alongside or drizzle a little fondue over several croquettes. Sprinkle with the remaining chopped parsley and 2 tsp grated Parmesan. Serve immediately while croquettes are crisp and fondue is warm.