Manchego Cheese Croquettes

Makes about 20

Ingredients

  • 4 large russet potatoes, peeled, roughly chopped  
  • Salted water as needed
  • 1 T unsalted, melted butter 
  • 1/4 c heated heavy cream  
  • 1 c grated Manchego cheese
  • Salt and ground black pepper to taste
  • 5 eggs
  • 1 c all-purpose flour  
  • 1-2 c Panko  
  • Vegetable oil as needed

Method

  • Boil potatoes in salted water until tender, approximately 15 minutes. Drain potatoes and run through ricer. Blend in butter, cream, , 1/4 cup cheese and salt and pepper to taste.
  • In a bowl, whisk 2 eggs; blend into potato mixture. Set aside and let cool. Form into 8 to 10 3 to 4 oz. ovals. Divide remaining Manchego cheese into 8 to 10 portions and stuff into center of ovals to form croquettes.
  • Whisk remaining 3 eggs in a bowl. In separate bowls, place flour and panko. Bread each croquette: dip first in flour, then in egg and then in panko.
  •  Panfry croquettes in vegetable oil at 350°F until deep golden brown. Serve warm.