Cheese And Truffle Croquettes Recipe

Cook potatoes

Place peeled, chunked potatoes in a pot and cover with cold salted water. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are very tender, about 12–15 minutes.

Drain and mash

Drain potatoes thoroughly and return to the hot pot to dry for 1 minute. Mash potatoes until smooth (use a ricer for silkier texture if available).

Create cheese mixture

Warm the milk and butter together until butter melts (do not boil). Stir warm milk/butter into the mashed potatoes until incorporated and smooth. Add cream cheese, grated mozzarella, and cheddar, stirring until fully melted and homogenous. Season with 1 tsp salt, 1/2 tsp pepper, and 1 tsp truffle oil. Fold in chopped parsley if using.

Chill the mixture

Spread the potato-cheese mixture into a shallow container, cover, and refrigerate until firm, at least 1 hour (or up to overnight). Chilling makes shaping easier and prevents splitting during frying.

Prepare coating stations

Place flour in a shallow bowl. Beat eggs in a second bowl. In a third bowl combine panko and optional dry breadcrumbs with 1/4 tsp salt and 1/4 tsp pepper.

Shape croquettes

Using slightly wet hands or a small scoop (about 1.5 tablespoons of mixture per croquette), form the chilled potato-cheese into oval or cylindrical croquettes. You should get approximately 18–22 small croquettes from this recipe depending on size.

Coat croquettes

Working in batches, dredge each croquette in flour (shake off excess), dip into beaten eggs, then roll thoroughly in panko mixture pressing gently to adhere. For an extra-crisp shell, repeat the egg and panko step once more.

Heat oil

Pour oil into a heavy-bottomed pot or deep fryer to a depth of 2–3 inches and heat to 350°F (175°C). If you don't have a thermometer, test by dropping a small piece of bread—it should brown in ~45 seconds.

Fry croquettes

Fry croquettes in small batches (do not overcrowd) until golden brown and crisp, about 2–3 minutes per batch. Turn as needed for even color. Use a slotted spoon to transfer to a paper-towel lined tray to drain.

Keep warm

Keep finished croquettes warm in a single layer on a baking sheet in a 200°F (95°C) oven while frying remaining batches to maintain crispness.

Blend dip

In a blender or food processor, combine drained piquillo peppers, Greek yogurt or mayonnaise, minced garlic, lemon juice, smoked paprika, 1/2 tsp truffle oil, 1/2 tsp salt, and 1/4 tsp black pepper. Pulse until smooth and creamy, scraping down sides as needed. Taste and adjust seasoning or truffle oil to preference.

Chill and finish

Transfer dip to a serving bowl and chill for at least 20 minutes to let flavors meld. If desired, drizzle a few drops of extra truffle oil on top and garnish with a sprinkle of chopped parsley or smoked paprika before serving.

Arrange croquettes on a platter with the piquillo truffle dip in a small bowl. Serve immediately while croquettes are hot and the centers are gooey. Provide toothpicks or small forks for bar-style serving.