Autumn Potato Croquettes

Ingredients:

Croquettes:

  • 3 pounds large Idaho® Russet Potatoes, peeled, large dice
  • 5 ounces unsalted butter
  • ½ cup whole milk
  • As needed salt and pepper
  • ½ pound butternut squash, peeled, ¼ inch dice
  • 2 Tablespoons chopped fresh sage
  • 1 cup all-purpose flour
  • 6 each eggs, whisked
  • 3 cups panko breadcrumbs
  • 2 quarts canola oil

Maple Cream Sauce:

  • ½ cup unsalted butter
  • ½ pound shallots, peeled, minced
  • 3 quarts heavy cream
  • ¾ cup maple syrup
  • 1/3 cup chopped fresh thyme
  • 1 teaspoon kosher salt
  • ½ teaspoon ground white pepper

Garnish:

  • 1 pound large Idaho® Potatoes, peeled and spiralized (see Chef Notes)
  • ½ cup grated Parmesan
  • As needed micro greens

Directions:

  1. For the Croquettes: Place potatoes in a pot on the stove submerged in cold water and cook until soft and fork tender. 15 to 17 minutes. Drain water and place potatoes in a bowl. 
  2. Add 4 ounces of the butter, the milk, salt, and pepper. Mash the potatoes until lumps are gone by passing them through a ricer or using a whisk attachment on a Hobart or KitchenAid. 
  3. Blanch the diced squash in boiling water for 3 minutes. Remove from water and sauté with the remaining 1 ounce butter, salt, pepper, and fresh sage until tender but not soft. Add the squash to the mashed potatoes and mix by folding them in with a rubber spatula until combined. 
  4. Scoop 48 each 1-ounce croquettes and place them in a single layer on a parchment-line pan; cover and refrigerate.
  5. Prepare a standard breading procedure by placing the flour, whisked eggs, and panko breadcrumbs in three separate bowls in that order. Season each with salt and pepper.
  6. Remove chilled croquettes and bread each one by dredging in flour and rounding the croquettes, then pass through the egg wash, and finish with the panko breadcrumbs. 
  7. Heat the oil to 350 degrees F. 
  8. For the Maple Cream Sauce: Sauté the shallots with the butter for 3 to 5 minutes, until fragrant and translucent. 
  9. Add the cream, maple syrup, thyme, salt, and pepper. Bring to a boil and quickly reduce to a simmer to avoid it from boiling over. Simmer for 25 to 30 minutes, until the sauce has reduced and thickens to a sauce consistency. Your sauce should be thick enough to be able to coat the back of a spoon and not drip and will reduce by a quarter.
  10. For each serving to order: Fry 2 croquettes for 3 to 5 minutes, until golden brown. Pour 2 to 3 ounce sauce on a plate or coat the bottom of a hotel pan and add all the fried croquettes. 
  11. Fry the spiralized potatoes as needed. Top the croquettes with the fried potatoes, grated Parmesan cheese, and micro greens.

Chef Notes:

  • Large Idaho Russet potatoes are almost 1 pound each
  • Rinse and soak the spiralized potatoes and peeled potatoes overnight. 
  • A 1-ounce disher scoop works best for portioning. 
  • You can fry the garnish ahead of time if preferred. 
  • Croquettes can be formed in different shapes if preferred.
  • Use chicken stock or vegetable stock to cook the potatoes to enhance flavor.
Print Recipe

Yield: 24; 2 each per serving

Source:
Daniel Van Etten
VA Boston Healthcare System

Share this Recipe