Description
A new twist on an old favorite. Excellent when served with a roasted meat or fowl dish.
Ingredients
- Vegetable Oil
- Russet Potatoes
- Onion
- Gruyere Cheese
- Fresh Tarragon
- Cornichons
- Egg Yolk
- Eggs
- Fresh Breadcrumbs
Instructions
- Heat 2 tablespoons oil in large nonstick skillet over medium heat
- Add potato and onion
- Sprinkle generously with salt and pepper
- Saut until vegetables are tender, about 20 minutes
- Transfer to bowl
- Cool completely
- Mix next 4 ingredients into potato mixture
- Using moistened hands, form 1 / 4 cup mixture into croquettes
- Chill until firm, about 1 hour
- Whisk eggs in medium bowl
- Place breadcrumbs in pie dish
- Dip each croquette into eggs, then coat with breadcrumbs, pressing to adhere
- Chill 1 hour
- Heat 1 / 2 cup oil in heavy large skillet over medium heat
- Working in batches, add croquettes to skillet and cook until crisp and golden brown, turning occasionally, about 8 minutes
- Transfer to paper towels and drain