Cheesy, silky potatoes are encased in a crunchy, golden shell in this humble dish. Don’t cut chilling time short or you’ll have difficulty shaping and frying the croquettes.
- 2 large russet potatoes (about 1 pound), peeled and cut into 1-inch pieces
- ¼ cup whole milk
- 2 tablespoons unsalted butter
- ½ teaspoon kosher salt
- ½ cup grated Manchego
- ⅓ cup diced ham
- 3 eggs, divided
- ½ cup all-purpose flour
- ½ cup plain bread crumbs
- 2 to 3 cups canola oil, for frying
- Flaky sea salt, for sprinkling
- In a medium pot of salted water bring potatoes to a boil. Reduce heat and simmer until tender, about 10 minutes. Drain thoroughly and mash until smooth (or process through a potato ricer). Stir in milk, butter, and salt, and let cool slightly. Stir in Manchego, ham, and 1 egg, lightly beaten. Roll mixture into 20 walnut-size balls and place on a baking sheet. Refrigerate until firm, about 1 hour.
- Place flour and bread crumbs on two separate plates. In a shallow bowl, whisk remaining 2 eggs with 1 tablespoon water and set bowl beside flour and bread crumbs. Roll croquettes in flour, dip in egg wash, and roll in bread crumbs.
- In a medium skillet over medium-high heat, heat 1 inch of oil (about 2 cups). Working in batches, fry croquettes until golden and crisp, about 2 minutes per side. Transfer to a paper towel–lined plate to drain. Sprinkle with flaky sea salt. Repeat with remaining croquettes, adding additional oil as needed.
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