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Recipe for Patates Croquettes – Greek Style Potato Croquettes

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This crispy potato dish is light and crunchy and is flavored with distinctly Greek ingredients, such as kefalotiri cheese, if you can find it. If you can’t find that cheese, feel free to substitute it for Parmesan cheese. This dish is fairly popular throughout Greece.

Ingredients for Patates Croquetts:

  • 1 pound russet potatoes, unpeeled
  • 4 large eggs, yolks and whites separated
  • 1/2 cup grated kefalotiri or Parmesan cheese
  • 1 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 1 large shallot, minced
  • 3 tablespoons chopped, fresh parsley
  • 2 tablespoons water
  • 1 1/2 cups unseasoned bread crumbs
  • Greek olive oil, for frying

Directions:

Preheat oven to 250 degrees Fahrenheit.

Wash the skins of the russet potatoes well to remove any dirt. Boil the potatoes in their skins for 30 minutes or so in a pot of boiling water until the potatoes are soft. Drain the potatoes in a large strainer and let them cool until you can easily touch them.

Peel the skins off the potatoes once you can handle them and place the potatoes into a large bowl. Add the egg yolks, cheese, salt, pepper, onion, and parsley and mix the ingredients well.

Add the egg whites and water to a medium bowl and beat with a fork or whisk until slightly fluffy. Set aside.

Place parchment paper onto a large baking sheet. Scoop tablespoonful amounts of the potato mixture out of the large bowl, dip into the egg white mixture, and then roll in bread crumbs. Place onto the baking sheet. Continue until all of the croquette dough is used up.

Fill a deep skillet with a total of 1/2 inch of oil and heat over medium heat. Place a few of the croquettes into the heated oil. Flatten the croquettes into flat patties when you first place them in the oil. Fry until both sides are golden brown, which should take up to five minutes on both sides. Remove the patties from the skillet when golden and drain on absorbent paper towels for a few minutes. Note that you’ll need to fry the patties in batches.

Transfer each croquette back to the baking sheet. Once all the croquettes are removed from the skillet, place the baking sheet in the oven to keep the croquettes warm until it’s time to eat them.

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This post was written by GreekBoston.com