POTATO CROQUETTES WITH YELLOW-PEPPER REMOULADE
Mashed potatoes and caramelized onions form the base of these croquettes, which are rolled in breadcrumbs and fried until crisp and golden brown for a delicious appetizer.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Number Of Ingredients 10
Steps:
- Put potatoes into a saucepan, and add enough cold water to cover. Bring to a boil, and add 1 tablespoon salt. Reduce heat, and simmer until tender, about 30 minutes. Drain, and let cool slightly. While potatoes are warm, peel and pass through a ricer or a food mill.
- Heat olive oil in a skillet over medium heat. Add onion, and cook until golden, about 15 minutes. Add onion to potatoes. Stir in 2 eggs, salt, and pepper. Let cool.
- Put flour, remaining 2 eggs, and panko into 3 separate dishes. Lightly beat eggs. For each croquette, scoop out 2 tablespoons potato mixture, then shape into an oval. Dredge in flour, coat with egg, then roll in panko. Place on a rimmed baking sheet. Repeat with remaining potato mixture. Cover, and refrigerate for at least 6 hours (or overnight).
- In a large cast-iron skillet or a medium saucepan, heat vegetable oil to 350 degrees. Fry croquettes in batches (do not overcrowd skillet) until golden brown, about 4 minutes. Turn croquettes occasionally as they cook to brown evenly on all sides. Drain on paper towels. Season with salt. Serve with remoulade.
YELLOW-PEPPER REMOULADE
This creamy sauce makes a great accompaniment to Potato Croquettes, as well as cold chicken, fish, or shellfish.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes 1 1/2 cups
Number Of Ingredients 13
Steps:
- Roast pepper directly over the flame of a gas-stove burner or under a broiler, turning often, until lightly charred on all sides. Place in a bowl, cover with plastic wrap, and steam 10 minutes. Scrape blackened skin from pepper, then cut in half, remove seeds, and coarsely chop.
- Put bell pepper, egg and yolk, garlic, mustard, vinegar, and salt in a food processor. With machine running, add 1/2 cup olive oil, 1 teaspoon at a time. Pour in remaining 1/4 cup olive oil and the canola oil in a slow, steady stream, processing until emulsified. Transfer to a bowl, and stir in olives, parsley, capers, creme fraiche, and lemon juice.
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