Ingredients: |
Ingredients: Croquettes:
1 1/2 pound large peeled Idaho potatoes, cut in half and immersed in water
3 large eggs, lightly beaten
2 Tbs. all-purpose flour
finely grated zest of 1 orange
1/2 cup minced garlic
2 Tbs. finely-chopped, fresh parsley leaves
1 Tbs. finely-chopped, fresh rosemary leaves
2 Tbs. coarse Kosher salt
1 tsp. freshly-ground black or white pepper
1/2 cup olive oil
1/2 cup vegetable oil
Orange-Rosemary Mayonnaise:
1 cup fresh orange juice (no pulp)
1/4th. cup mayonnaise
1/4th. cup sour cream
3/4ths. tsp. finely- chopped fresh rosemary leaves
Orange-Rosemary Mayonnaise:
1 cup fresh orange juice (no pulp)
1/4th. cup mayonnaise
1/4th. cup sour cream
3/4ths. tsp. finely-chopped fresh rosemary leaves
|
Directions: |
Directions:Croquettes:
Bring a medium-size pot of water to a boil. While waiting for the water to boil, coarsely grate the potatoes into a bowl of cold water.. Drain, and
cook them in the pot of boiling water for 2 minutes. Drain again, pat dry using a paper towel, and place them in another bowl. Add eggs, flour, orange zest, garlic, herbs, salt and pepper and combine well. To form croquettes, roll 1 Tbs. of the potato mixture in the palms of your hands to form a ball, then flatten the ball slightly so that it is about 1/2 inch thick. Heat the oils in a large nonstick skillet over medium heat. Cook the croquettes in batches of 6 or 8 for 2 1/2 to 3 minutes on each side until golden brown. Drain on paper towels. Cover with foil to keep warm. If need be, reheat the croquettes by spreading them out in a single layer on a baking dish and heating them for 5 minutes in a pre-heated 375 degree oven.
Orange-Rosemary Mayonnaise:
Pour the orange juice in a small saucepan over medium heat. Cook, swirling the pan, until the juice is reduced to a thick syrup. There should be about 1 1/2 Tbs. when reduced; let cool. Combine the mayonnaise and sour cream in a small bowl. Add the orange syrup, rosemary, and salt to taste. Cover and refrigerate 1 hour before serving with croquettes. Enjoy! |
This recipe for Petite Potato Croquettes With Orange-Rosemary Mayonnaise is from