Potato croquettes with picada
Potato croquettes with picada feature creamy mashed potatoes and Parmesan, coated in crispy breadcrumbs, paired with a nutty and herbaceous picada sauce. This dish is perfect as an appetizer or side, balancing rich flavors and textures.
Cook time 36 min
Prep time 80 min
Ingredients:
2 potatoes2 garlic cloves
1 tbsp butter
2/3 cup all-purpose white wheat flour
3/4 cup milk (1% fat)
1/3 cup grated parmesan cheese
3 eggs
3 cups bread crumbs
1/3 cup hazelnuts
1/2 cup fresh parsley
2 tbsp lemon juice
1/2 cup olive oil
Potato croquettes with picada are a delightful combination of creamy mashed potatoes, rich cheese, and a crispy breadcrumb coating, served with a flavorful picada sauce made from hazelnuts, fresh parsley, and lemon juice. This dish is perfect as an appetizer, snack, or even a side dish, sure to impress any guest with its delicious taste and texture.
Instructions:
- Peel and dice the potatoes. Place them in a pot and cover with water. Bring to a boil and cook until tender, about 15-20 minutes.
- Drain the potatoes and return them to the pot. Mash them until smooth.
- Peel and mince the garlic cloves.
- In a medium saucepan, melt the butter over medium heat. Add the minced garlic and sauté until fragrant, about 1-2 minutes.
- Add the flour to the saucepan and stir constantly to create a roux. Cook for another 2 minutes.
- Slowly whisk in the milk, stirring continuously to avoid lumps. Cook until the mixture thickens, about 3-5 minutes.
- Add the mashed potatoes and grated parmesan cheese to the saucepan. Mix until well combined.
- Season the mixture with salt and pepper to taste. Allow it to cool slightly.
- Shape the potato mixture into small croquettes or patties.
- Set up three bowls: one with the beaten eggs, one with flour, and one with the bread crumbs.
- Coat each croquette first in flour, then dip into the beaten eggs, and finally roll in bread crumbs until evenly coated. Place the coated croquettes on a baking sheet.
- In a food processor or blender, combine the hazelnuts, parsley, lemon juice, and olive oil. Blend until smooth. Season with salt and pepper to taste.
- Heat olive oil in a deep fryer or a large skillet over medium-high heat. Once the oil is hot, carefully add the croquettes in batches. Fry until golden brown and crispy, about 3-4 minutes per side.
- Using a slotted spoon, transfer the fried croquettes to a paper towel-lined plate to drain excess oil.
- Serve the hot potato croquettes with the picada sauce drizzled on top or as a dipping sauce on the side. Enjoy!
Potato croquettes with picada offer a wonderful harmony of flavors and textures. The creamy potato and cheese interior paired with the crispy golden exterior create a perfect bite, complemented by the zesty and nutty picada. This recipe is an excellent addition to any meal or gathering, showcasing your cooking skills and delighting everyone's taste buds.
Potato croquettes with picada FAQ:
To store leftover potato croquettes, allow them to cool completely, then place them in an airtight container. They can be refrigerated for up to 3 days. For longer storage, you can freeze them; just make sure to wrap each croquette individually before placing them in a freezer-safe bag.
The croquettes are cooked when they are golden brown and crispy on the outside, which usually takes about 3-4 minutes per side in hot oil. You can also cut one open to check if the inside is heated through and creamy.
Yes, you can substitute hazelnuts with other nuts like almonds or walnuts based on your preference. Keep in mind that this may slightly alter the flavor of the sauce.
Starchy potatoes like Russet or Yukon Gold are ideal for making croquettes as they yield a creamier texture when mashed and hold their shape better during frying.
Yes, you can bake the croquettes. Preheat the oven to 400°F (200°C), place the coated croquettes on a baking sheet lined with parchment, and bake for about 20-25 minutes or until golden brown, flipping halfway through for even cooking.
Cooking Tips:
- When mashing the potatoes, ensure they are completely smooth to avoid lumps in your croquettes.
- Chill the potato mixture in the fridge for at least 30 minutes to make it easier to shape into croquettes.
- Double coat the croquettes in bread crumbs for extra crispiness.
- Use a thermometer to maintain the oil temperature around 350°F (175°C) for optimal frying results.
- Prepare the picada sauce in advance to allow the flavors to meld together.
- Serve the croquettes immediately while they are hot and crispy for the best experience.
Nutrition Facts
16 ServingsCalories 150kcal
Protein 6g
Carbohydrates 22g
Fiber 1.76g
Sugar 2.02g
Fat 12g
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