Pancetta and Romano Potato Croquettes
Ingredients
- 4 cups mashed potatoes
- 1/2 cup omano cheese
- 2 large eggs, lightly beaten
- 2 ounces sliced pancetta,
- 2 tablespoons fresh parsley
- 3 cloves garlic, minced
- 1 teaspoon onion powder
- 3/4 teaspoon salt
- 1/4 teaspoon crushed red pepper
- 1/2 cup bread crumbs
- 3 cups vegetable oil
- 1/2 cup ijon mustard
- 1/4 cup maple syrup
- 1/4 cup lemon juice
- 2 tablespoons chopped fresh herbs
- 2 tablespoons cider vinegar
- 1/4 teaspoon black pepper
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Instructions
- Combine potatoes, cheese, eggs, pancetta, 2 tablespoons parsley, garlic, onion powder, 1/2 teaspoon. salt, and red pepper in a large bowl. Using damp hands, form mixture into 18 patties. Coat patties in bread crumbs.
- Pour oil to a depth of 1/2 inch into a large, heavy-bottomed skillet. (You’ll need about 3 cups oil.) Heat over medium-high heat to 350 degrees F to 365 degrees F (175 to 185 degrees C). Preheat the oven to 200 degrees F (93 degrees C).
- Working in batches, fry potato patties in hot oil, turning halfway through, until browned on both sides, 2 to 4 minutes. Transfer to a paper towel-lined baking sheet and keep warm in the oven.
- For sauce, whisk together mustard, maple syrup, lemon juice, chopped herbs, vinegar, black pepper, and remaining 1/4 teaspoon salt in a small bowl. Garnish with additional herbs. Serve croquettes with sauce.
Source
Original recipe: View Original