Tuesday, December 27, 2011

Root Vegetable Croquettes

In the picture: Root Vegetable Croquettes and Poached Egg with
Kabayaki Sauce and Sriracha Hot Sauce
After making a ton of root vegetable mashed potatoes for Christmas dinner, my cousin's boyfriend suggested I use the leftover mash for making croquettes. The idea grew on me, and I decided to make them for breakfast this morning. This recipe can be very simple but for presentation purposes, it can get a little involved. I am going to give you the regular recipe and then the presentation recipe to supplement it. Make the basic one at home for your family and friends if you are short on time or aren't concerned with presentation. Make the presentation recipe when you're having a special meal and when you have the extra time.

These croquettes are great for any time of the day. You can serve them like I did with eggs in the morning, or you can serve them with meat, vegetables, or a combination of both for lunch and dinner. Think of the croquette as your hash browns, mashed potatoes or french fries. Anything you eat with those foods, you can eat with these croquettes.

Root Vegetable Croquettes:
4 cups root vegetable mashed potatoes or leftover mashed potatoes
2 egg yolks
3 tablespoons flour
2 tablespoons milk
1/2 teaspoon pepper
2 pinches of salt
1 to 2 eggs, beaten
2 to 3 cups unseasoned breadcrumbs
Canola/vegetable oil for frying

Basic croquette:
1. Mix potatoes, egg yolks, flour, milk, salt and pepper together. Chill in the freezer until somewhat firm.
2. Form the firm dough into 1 inch balls by hand and place on parchment paper. Chill in the freezer again until somewhat firm.
3. Remove the croquettes from the freezer and dredge a few in the beaten egg, then roll each of them in breadcrumbs. Repeat for the rest of the croquettes.
4. Generously oil a saucepan and heat over medium-high heat. Fry the croquettes in small batches until crispy and fully cooked through. Make sure to move them around for even browning.
5. Drain on paper towels and serve.

Presentation Croquette:
1. Mix potatoes, egg yolks, flour, milk, salt and pepper together. Chill in the freezer until somewhat firm.
2. Mash the mix one more time to get the mix smooth.
3. Using a tablespoon scoop, scoop out evenly sized balls of the mash and place them on a plate lined with parchment paper. Put this plate in the freezer until the balls are mostly frozen and easy to handle. Preheat a deep fryer to 375F during this time.
4. Remove the balls from the freezer and dredge each in the egg and then the breadcrumbs. Fry in small batches until browned and cripsy. Drain on paper towels.

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