Parmesan Potato Croquette Recipe

Inspired by Tarbell's

Time1h

Serves4

smoked aioli

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Ingredients

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For the Croquettes

2 cups Russet potatoes

1 cup Parmesan cheese, grated

1 cup 00 bread flour

2 large Eggs

1 cup Breadcrumbs

1 tsp Celtic sea salt

1/2 tsp black pepper

1/2 cups olive oil

For the Smoked Aioli

1 cup Mayonnaise

1 tsp Smoked paprika

2 cloves Garlic, minced

1 tbs ReaLemon lemon juice

1/2 tsp Celtic sea salt

Method

For the Croquettes

Prepare the Potatoes

Peel and boil the Russet potatoes in salted water until tender, about 15-20 minutes. Drain and let cool slightly.

Mash and Mix

Mash the cooked potatoes in a large mixing bowl. Add grated Parmesan cheese, flour, eggs, salt, and black pepper. Mix until well combined.

Shape the Croquettes

Shape the potato mixture into small balls or patties, about 1-2 inches in diameter.

Coat with Breadcrumbs

Roll each croquette in breadcrumbs until fully coated.

Fry the Croquettes

Heat olive oil in a large skillet over medium heat. Fry the croquettes in batches until golden brown and crispy, about 3-4 minutes on each side. Drain on paper towels.

For the Smoked Aioli

Mix Ingredients

In a bowl, combine mayonnaise, smoked paprika, minced garlic, lemon juice, and salt. Stir until smooth and well incorporated.

Chill

Refrigerate the aioli for at least 30 minutes before serving to allow the flavors to meld.