Spring Appetizer: Potato and Cheese Croquettes Recipe
Looking for spring appetizer recipes? We thought so. After all, it’s a great time to gather friends and family together over a brunch or dinner party. Easter, Mother’s Day, showers, graduations there are so many reasons to celebrate. Whatever yours might be, this potato and cheese croquette recipe will start the entertainment off just on the right note.
Spring Appetizer: Potato and Cheese Croquettes
Image via: Whats For Dinner
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Total Time: Preparation 30 minutes + Cooking 35 minutes
Yields: 12 croquettes
Ingredients
500g floury potatoes, peeled and chopped
50g unsalted butter
1 lightly beaten egg and 1 extra yolk
100g soft goat cheese
120g flaked almonds, crushed
Sunflower oil to deep fry
Romesco sauce ingredients
2 red capsicums, seeds removed, quartered
1 plum tomato, halved
3 garlic cloves, unpeeled
60g flaked almonds, toasted
¼ teaspoon smoked paprika
1 tablespoon red wine vinegar
2 tablespoons extra virgin olive oil
Pinch of chilli powder
Procedure
Image via: Bon Appetit
- Pre-heat the grill to medium high for the sauce. Line a baking tray with foil. Place tomato, capsicum, and garlic on the tray with skin side up. Grill until skins are blackened. Transfer to a bowl, cover with a plastic wrap and let it stand for 15 minutes. Peel tomato, capsicum, and garlic, discarding skin and seeds. Now place it in a food processor and add remaining ingredients. Whiz until smooth. Season and set aside.
- Meanwhile, in a pan boil water with salt and cook potato for 15-20 minutes until tender. Drain, and then shake the pan for few seconds to remove excess moisture if any. Mash potato with butter until smooth. Season and add egg yolk and goat cheese. Divide the mixture into four portion, then roll each into a thick log. Now cut each log into 3 pieces.
- Place flour, almonds, and beaten egg in separate bowls. Roll the croquettes first in flour, then egg, followed by almonds. Half fill a large pan or a deep fryer with sunflower oil and heat to 190 degree Celsius. In batches, fry croquettes for 3-4 minutes or until golden. Drain on paper towel. Sprinkle salt and serve immediately with romesco sauce.
Image via: Olivias Cuisine
Savory and crispy with tempting romesco sauce, these potato and cheese croquettes are great as spring party appetizers. They are especially easy to cook and travel well.
For more appetizer recipes on Stagetecture, click here.