Potato croquettes with romesco sauce

Miriam, author of El Invitado de Invierno , brings us the recipe for potato croquettes that you will enjoy as a snack or as an accompaniment to any meal or dinner. The recipe is very easy to make, it is only a matter of keeping in mind a few recommendations so that they are perfect, you will see!

These potato croquettes are one of those snacks that everyone likes. They couldn't be simpler: the dough is actually mashed potato, which we enrich with beaten egg to make them firmer when frying and which we can also fill with whatever toppings we like or even season with colorful spices, such as paprika or curry.

To make mashed potatoes, I prefer to steam the potatoes, because not only do they not absorb water or leave their own substance in the cooking broth, but they also become firmer and therefore we save ourselves from having to heat the puree over the fire to dry it slightly and make it manageable.

To form these croquettes perfectly, we use a croquette maker , which not only leaves the croquettes smooth as a baby's bottom, but also forms the dough cylinders in a flash, and then all we have to do is cut them into croquette-sized portions. Let's get to it.

Millecroquettes croquette maker , Birrateque beer glasses by Luigi Bormioli , Emile Henry ceramic ramekin and Triana glass plate by Mediterránea .

Ingredients (for about 25-30 croquettes)

• 1Kg of glutinous potatoes
• 40gr of butter
• 1 egg for the dough
• Salt and pepper to taste
• Fine breadcrumbs for coating
• 2 additional beaten eggs for coating
• Olive oil for frying

Elaboration

1. Peel the potatoes and put them in a steamer. If they are of different sizes, cut them into evenly sized pieces so that they all cook at the same time.
2. We put the water to boil and steam the potatoes until they are tender.
3. Meanwhile, prepare the beaten egg and butter. When the potatoes are ready, put them through a food mill while they are hot and add the butter so that it melts with the heat of the potatoes.
4. Add the beaten egg, mix thoroughly and season with salt and pepper.
5. Acting quickly so that the purée doesn't get cold and unmanageable, we transfer it to the croquette maker , where everything will more or less fit, and form the three cylinders of dough on the croquette tray sprinkled with breadcrumbs. Our dough may take up more than the length of the tray and we may need to transfer the first cylinders to another dish.
6. We let the dough cylinders dry for at least 30 minutes so that they can be handled easily. We should be able to touch them without them sticking to our fingers, although in any case they should be handled with great care.
7. Once the dough is dry, we cut it into croquette-sized portions that we will coat in breadcrumbs.
8. Next, we pass all the croquettes through beaten egg and finally through breadcrumbs a second time.
9. Heat the oil in a small, deep frying pan or saucepan , at least a couple of fingers deep; the oil should be able to cover the croquettes. When it is hot (about 175°-180° if you have a thermometer) fry the croquettes in batches of 3 or 4, then remove them to a dish with kitchen paper to absorb some of the fat.
10. We serve them warm with romesco sauce, for example from La Chinata , or with any sauce of our choice.

Birrateque beer glasses by Luigi Bormioli , Emile Henry ceramic ramekin , Triana glass plate by Mediterránea , Mediterránea glass tumblers and Mediterránea glass carafe .

I'll tell you one last trick: anyone who has made croquettes will know that coating the egg is a bit tedious because the yolk and egg white are not very uniform, as they have parts with different consistencies. If we use egg whites that have been passed through a sieve and have been left to rest for a few hours with a pinch of salt in a container in the fridge, the croquettes will not only drain much better from the coating liquid (which will be very uniform) but we will also avoid those ugly burrs that beaten egg tends to leave. And the colour of the coating will be just as beautiful.

I hope you enjoy these addictive potato croquettes with romesco sauce. Let us know how it goes.