Martha Stewart´s Potato Croquettes

This is one of those yummy tapas that seems to please everyone. There are never any leftovers! This recipe is from Martha Stewart except I made two changes. I added red pepper and used bread crumbs instead of panko. The original recipe can be found on her website http://marthastewart.com This made about 20 croquettes but it could be 25 if you make them a bit smaller tan I did. Please don´t skip the part about refrigerating them. This step makes the frying much easier!

 

Ingredients

• 3 russet potatoes (about 1 3/4 pounds)
• Coarse salt
• 3 tablespoons extra-virgin olive oil
• 1/2 cup finely chopped onion
• 1/2 cup chopped red pepper
• 4 large eggs
• Freshly ground pepper, to taste
• 1 3/4 cups all-purpose flour
• 1 cup bread crumbs
• About 4 cups vegetable oil, for frying

Directions

1. Put potatoes into a saucepan, and add enough cold water to cover. Bring to a boil, and add 1 tablespoon salt. Reduce heat, and simmer until tender, about 30 minutes. Drain, and let cool slightly. While potatoes are warm, peel and pass through a ricer or a food mill.

2. Heat olive oil in a skillet over medium heat. Add onion and pepper, and cook until golden, about 15 minutes. Add them  to potatoes. Stir in 2 eggs, salt, and pepper. Let cool.

3. Put flour, remaining 2 eggs, and bread crumbs into 3 separate dishes. Lightly beat eggs. For each croquette, scoop out 2 tablespoons potato mixture, then shape into an oval. Dredge in flour, coat with egg, then roll in panko. Place on a rimmed baking sheet. Repeat with remaining potato mixture. Cover, and refrigerate for at least 6 hours (or overnight).

  4. In a large cast-iron skillet or a medium saucepan, heat vegetable oil to 350. Fry croquettes in batches (do not overcrowd skillet) until golden brown, about 4 minutes. Turn croquettes occasionally as they cook to brown evenly on all sides. Drain on paper towels. Season with salt.

Enjoy! xxxx Natascha