Truffle-Parmesan Potato Croquettes

See the 90-second recipe video here.

Potato Croquettes

15 minutes + 30 mins resting

Yields 14 croquettes

For the croquettes:

• 2 cups mashed potatoes (of any variety/seasoning), preferably leftover/refrigerated

• 1 egg

• 1 cup AP flour

• 2 cups panko breadcrumb

• 2 cups frying oil (vegetable, canola, etc.)

• 1/2 cup parmesan cheese, grated

• 1 tbsp paprika

• Salt and pepper to taste

For the aioli:

• 1 cup mayo (kewpie preferred)

• Juice of 1 lemon

• 1 tbsp Aleppo pepper (or crushed red pepper flakes)

• 3 tbsp dried dill

• 1 large clove of garlic, minced

• Salt and pepper to taste

1. Place flour and panko into separate, equally sized flat bowls; add salt and pepper to the flour and mix, and add parmesan cheese, black pepper, and paprika to the panko and mix; beat egg and 2 tbsp of water in a separate bowl until well combined; set all aside

2. Ensure mashed potatoes are cold; using two tablespoons, form quenelles (smooth ovals) with the mashed potatoes (one heaping tablespoon each) and place gently into the flour and coat well

3. Dip each croquette into the egg until evenly coated, immediately transferring to the breadcrumb bowl; cover well, ensuring even coating and that the croquette is log shaped/staying together (if falling apart, place immediately into the fridge and attempt to reshape); transfer immediately to a wire rack-lined baking sheet

4. Place baking sheet with croquettes in the fridge and refrigerate for at least 30 mins up to 2 hours

5. In the meantime, make the aioli. In a bowl, combine mayo, lemon juice, Aleppo pepper, dried dill, minced garlic, salt and pepper to taste; whisk until well-combined and place in fridge.

6. Once croquettes have chilled/firmed up pour frying oil into a medium pot/pan over medium heat (for determining pot size, the oil should be just over 1 inch tall in pot to nearly cover croquettes); heat oil to 325F and gently place croquettes in batches, no more than 3 at a time. Cook, flipping and moving them frequently, for a total of 5 minutes (or until golden brown, and just barely starting to burst); immediately transfer to wire-rack lined baking sheet and sprinkle with salt; repeat in batches. Serve and enjoy.

Let me know how this recipe turned out for you in the comments below! And, as always, if you have any questions, comments, insults, or praise do let me know!

-MT