A spin on the usual croquette recipe this
one features the crunchiness of walnuts and soft blue cheese.
Perfect for entertaining or offering an alternative to French
fries or mashed potatoes.
Stuffed with Walnuts and Blue Cheese
1 1/4 cups California walnuts
1/2 cup crumbled creamy blue cheese
1 pound potatoes, peeled and cut into cubes
Salt and pepper
Pinch freshly grated nutmeg pinch
2 tablespoons unsalted butter
1 large egg yolk
3 large eggs, lightly beaten
1 tablespoon canola oil
3/4 cup bread crumbs
1/2 cup all-purpose flour
Vegetable oil for frying
- In dry skillet, toast walnuts over medium
to high heat 1 to 2 minutes. Cool to room temperature then roughly
chop 1/2 cup and finely chop the rest. In small bowl, combine
the roughly chopped walnuts and blue cheese and blend well. Set
- Cook potatoes in boiling salted water
until tender. Drain and dry in 250°F (120°C) oven for
5 minutes. Mash potatoes, then season to taste with salt, pepper
and nutmeg. Blend in butter and egg yolk. Spread mixture on cookie
sheet to cool to room temperature.
- With floured hands, form mixture into
14 balls. Insert small amount of blue cheese mixture into each
ball, enclosing completely with potato mixture. On lightly floured
surface, shape each ball into a small roll. Transfer to refrigerator
until all croquettes are shaped.
- Combine eggs and canola oil and mix well.
Combine bread crumbs with remaining walnuts. Place flour, egg
mixture and bread crumb mixture in 3 shallow dishes. Dip each
croquette first in flour (shaking off excess), then in eggs and
finally in bread crumb mixture.
- Heat about 1/2 inch vegetable oil in large
pan over medium to high heat. Add croquettes to pando not
crowd pan. Fry in batches, if necessary. Cook about 3 to 4 minutes
per side or until heated through and nicely browned. Remove from
pan and drain on paper towels. Serve immediately.
Makes 14 croquettes.
Tip: For lighter version, place breaded
croquettes in single layer on cookie sheet lined with parchment
paper. Coat with cooking spray. Bake at 450°F (230°C)
about 12 to 15 minutes or until golden brown and heated through.
Recipe provided courtesy California Walnuts.