OLIVE AND POTATO CROQUETTES

CROQUETTES. Aka my favorite tapas

And, who knew that they were so fun to make. I won’t say they are difficult, but they surely are a bit hands on and time consuming. Kind of like filing paperwork, they are a tad monotonous to dredge but if you can watch a show or listen to some music while you get it done, it’s actually a really nice break from the world.

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OLIVE AND POTATO CROQUETTES

Yield: 24 Croquettes

Author: Michelle Williams

Prep time: 30 MinCook time: 30 MinTotal time: 1 Hour

Ingredients

FOR THE CROQUETTES

• Idaho Potatoes (3, peeled)
• Queens Olives (20, pitted. SAVE ALL OF THE JUICE THEY CAME IN)
• Scallion (1 stalk, finely chopped)
• Fresh Thyme Leaves (1 teaspoon)
• All-Purpose Flour (1 1/2 cups)
• Eggs (6)
• Panko (8 ounces)
• Vegetable Oil (32 ounces)

FOR THE AIOLI

• Mayonaisse (1/2 cup)
• Olive Juice (5 tablespoons. this is the juice your olives were sitting in)
• Garlic (3 cloves, finely chopped)
• Salt (to taste)

KITCHEN ITEMS

• Peeler
• Stock Pot
• Large Mixing Bowl
• Potato Masher
• Cutting Board
• Chefs Knife
• Ice Cream Scoop
• Baking Sheet (2)
• Candy Thermometer
• Slotted Spoon
• Small Mixing Bowl

Instructions

TO MAKE YOUR POTATO AND OLIVE FILLING

1. In a stock pot, over high heat, boil your potatoes.
2. In a large mixing bowl, use a potato masher to mash them down.
3. On your cutting board, use your chefs knife to finely chop your olives. Add them to your mashed potatoes.
4. Add your scallion and thyme to your mashed potatoes.
5. Add 1/2 cup of the juice your olives were sitting in. Mix it all.
6. Season your potato olive mixture with salt and pepper to taste.
7. Use an ice cream scoop to evenly scoop out balls of your olive and potato mixture. Place them on a baking sheet. Set aside.

TO DREDGE AND FRY YOUR CROQUETTES

1. Start by setting up a dredging station. Here’s how. Fill a plate or bowl with all-purpose flour and place it on your counter.
2. Beat 6 eggs in a small mixing bowl and place it next to your flour on your counter.
3. Fill a medium mixing bowl with panko and place it next to your eggs on your counter.
4. One at a time, roll our olive potato balls in the flour until it is fully coated. Then dunk and coat it in your egg mixture allowing any excess to run of back into the bowl. Then roll it in your panko until it’s fully coated. Then, repeat this process to the same ball—flour. egg. panko—you want it twice coated.
5. Repeat this for all of your olive and potato balls.
6. Line a baking sheet with paper towel.
7. In a stockpot, heat 32 ounces of vegetable oil to 350º. Use your candy thermometer to monitor your oil’s temperature.
8. Use a slotted metal spoon to gently put two of your balls in the oil at a time. Use your spoon to rotate them so that all sides get fried. Remove them when they are golden brown—about 30 seconds. Repeat until all of your balls are fried.
9. Place them on a paper towel-lined baking sheet (the paper towel will absorb any excess oil).

HOW-TO MAKE MY QUICK OLIVE AND GARLIC AIOLI

1. In a small mixing bowl, mix your mayonnaise, olive juice, and garlic.
2. Add salt to taste.
3. Plate it in a bowl with your croquettes.
4. Dip. Bite. Say “WOW”. Enjoy!

Did you make this recipe?

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