Cheese & Potato Croquettes

Steps

▶ Tap a timecode to jump to roughly that moment in the video.

1. 1
   Wash, peel, and cut potatoes into small chunks. Cover with water, add salt, bring to a boil, cover, and cook for 20 minutes until easily pierced with a fork.
   ▶ ≈0:50
2. 2
   Drain the potatoes and season with salt and white pepper, then mash thoroughly.
   ▶ ≈1:25
3. 3
   Stir in the grated cheddar cheese, chives, shallot, and chopped garlic, mixing well.
   ▶ ≈1:39
4. 4
   Add flour as a binding agent and mix quickly to combine all ingredients evenly.
   ▶ ≈2:05
5. 5
   Dust the work surface with flour, turn out the mixture, and gently knead with disposable gloves to ensure even combination.
   ▶ ≈2:33
6. 6
   Divide the mixture into 12 equal portions (about 45g each). Shape each into a ball, then roll into a sausage shape, and use a bench scraper to gently form into a cylinder, tidying the ends.
   ▶ ≈2:59
7. 7
   Place the shaped croquettes on an oiled plate and freeze for at least 6 hours. After the first hour, check that they are not sticking to the plate.
   ▶ ≈4:02
8. 8
   Set up three bowls: seasoned flour, beaten eggs, and panko breadcrumbs. Coat the frozen croquettes in flour, dusting off excess, and repeat twice.
   ▶ ≈4:42
9. 9
   Roll the croquettes in beaten egg twice, then in breadcrumbs twice, ensuring a double coating for maximum crispness.
   ▶ ≈5:24
10. 10
    Heat vegetable oil in a frying pan to a depth of about 1 cm, bringing it to 160°C (320°F). Carefully place the croquettes in the oil.
    ▶ ≈6:45
11. 11
    Fry the croquettes on low heat, turning every minute or so for even cooking. Fry for 12 to 14 minutes until the coating is golden and the filling has cooked through without bursting through.
    ▶ ≈7:13
12. 12
    Remove the croquettes from the oil and drain on a kitchen paper-lined plate. Serve hot.
    ▶ ≈7:47