You say potato, I say “potahto”… Caramelized Onions Potato Croquettes with Chives and Cheddar
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- Author: The Kitchen Whisperer
- 2 cups cooked potatoes (boiled) and cooled
- 2 tablespoon melted butter
- 1/4 cup heavy cream, warmed
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon chives, minced
- 1/4 cup shredded cheddar
- 2 tablespoon butter
- 1/4 cup chopped onions
- 1 tablespoon bacon grease (optional but it makes the dish!)
- 1 egg
- 1/2 cup flour
- 1/2 cup seasoned bread crumbs
- Olive oil for frying
- Pass the cooked potatoes through a ricer or food mill.
- Add 2 tablespoon of melted butter, heavy cream, chives, salt and pepper to the potatoes. Gently combine.
- In a skillet over medium heat, melt the additional 2 tablespoon of butter and bacon grease.
- Add the onions and sauté for 5-8 minutes until soft and translucent.
- Scoop out the sautéed onions and add them to the potato mixture. Be sure to leave the butter and bacon grease in the pan.
- Fold the onions in to the mixture.
- Add the cheddar cheese and mix just until incorporated.
- Using a teaspoon, scoop out a generous scoop of the mixture. Gently shape them into balls about 1” round.
- Place each formed ball on a clean plate.
- Once all the balls are formed, cover the dish and put it in the refrigerator for 15- 30 minutes.
- When you’re ready to make them beat the egg in a shallow pan.
- In a separate bowl add the flour.
- In a third bowl, put the bread crumbs.
- To the butter/bacon grease pan, add enough oil to reach 1/4” of the pan and have the heat at medium.
- Roll the croquette into the flour, then the egg (you may have to gently smooth it on) and then in the bread crumbs.
- Add the croquettes to the pan, a few at a time. They will only take a few minutes per side at most. Watch them closely.
- Place on a paper towel and season with salt.