Autumn Idaho® Potato Croquettes
Recipe courtesy of Daniel Van Etten
Sponsor: Idaho Potato Commission
Servings: 24; 2 each per serving
- 3 lbs large Idaho® Russet Potatoes, peeled, large dice
- 5 oz unsalted butter
- ½ c whole milk
- Salt and pepper, as needed
- ½ lb butternut squash, peeled, ¼ inch dice
- 2 Tbsp chopped fresh sage
- 1 c all-purpose flour
- 6 eggs, whisked
- 3 c panko breadcrumbs
- 2 qts canola oil
Maple Cream Sauce:
- ½ c unsalted butter
- ½ lb shallots, peeled, minced
- 3 qts heavy cream
- ¾ c maple syrup
- 1/3 c chopped fresh thyme
- 1 tsp kosher salt
- ½ tsp ground white pepper
- 1 lb large Idaho® Potatoes, peeled and spiralized
- ½ c grated Parmesan
- Micro greens, as needed
- 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.
- Add 4 ounces of the butter, along with 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.
- Blanch the diced squash in boiling water for 3 minutes. Remove from water and sauté with the remaining 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.
- Use a 1-ounce disher scoop to make 48 croquettes and place them in a single layer on a parchment-lined pan; cover and refrigerate.
- 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.
- 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.
- Heat the oil to 350 degrees F.
- For the maple cream sauce: Sauté the shallots with the butter for 3 to 5 minutes, until fragrant and translucent.
- 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. The sauce should be thick enough to be able to coat the back of a spoon and not drip, and will reduce by a quarter.
- For each serving to order: Fry 2 croquettes for 3 to 5 minutes, until golden brown. Pour 2 to 3 ounces of sauce on a plate or coat the bottom of a hotel pan and add all the fried croquettes.
- Fry the spiralized potatoes as needed. Top the croquettes with the fried potatoes, grated Parmesan cheese and micro greens.
- Large Idaho Russet potatoes are almost 1 pound each.
- Rinse and soak the spiralized potatoes and peeled potatoes overnight.
- 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 for enhanced flavor.
From the September/October 2022 issue of Flavor & The Menu, for chefs and menu developers. Read full issue online.