Potato Croquettes with Smoked Cheese
There are a variety of smoked cheeses available now. Look for smoked Gouda, Gruyère, Cheddar, mozzarella, and Greek Metsovone in your local cheese shop.
Serves: 10Hands-on: 25 minutesTotal: 40 minutesDifficulty: Medium
- 4 large potatoes, peeled and cut into chunks
- 1½ tsp. salt, divided
- 4 cloves garlic, peeled
- 4 Tbsp. unsalted butter, softened
- 1 cup plus 2 Tbsp. whole milk, divided
- ¼ tsp. dried oregano
- ¾ tsp. ground black pepper
- 1 cup grated smoked Metsovone cheese or smoked Gouda
- 1 large egg
- ½ cup fine cornmeal
- 2 cups olive oil
- In a large pot over high heat, add potatoes, ½ teaspoon of salt, garlic, and enough water to cover the potatoes by 1" . Cover pot and bring the water to a boil. Reduce heat to medium and cook potatoes for 15 minutes or until they are fork-tender. Drain the potatoes and garlic and return them to the empty pot.
- In a small pot over medium heat, add the butter and 1 cup milk. Cook for 3 minutes until the butter has melted and the milk is warm. Reserve.
- Mash the potatoes and garlic. Gradually add the warm butter-milk mixture and continue to mash until the potatoes are smooth. Stir in oregano, the remaining salt, and pepper. Allow the mashed potatoes to cool completely. When the mashed potatoes have cooled, stir in the cheese.
- Roll potato mixture into 1" balls. You should have about thirty balls. In a small bowl, add the egg and remaining milk and beat. Put the cornmeal into a medium bowl. Dip each ball into the egg mixture and then roll it in the cornmeal.
- Add oil to a deep frying pan over medium-high heat. Bring the oil temperature to 350°F. Adjust the heat to keep the temperature at 350°F while frying. Fry the balls (in batches) until they are golden, about 1 minute per side. Transfer the balls to a tray lined with paper towels to soak up any excess oil. Serve warm.