Potato and Egg Croquettes with Crispy Shallot Garnish

Ingredients

• 4 large eggs
• 2 large potatoes, peeled and small diced
• 1/2 cup all-purpose flour
• 1/4 cup grated Parmesan cheese
• 1/4 cup chopped fresh chives
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup vegetable oil
• 4 large shallots, thinly sliced

Instructions

Step 1:

In a large bowl, using a fork, beat the eggs until they become light and fluffy. Add the flour, Parmesan cheese, chives, salt, and pepper, and mix until just combined. Be careful not to overmix.

Step 2:

Add the small diced potatoes to the bowl and mix until they are evenly coated with the egg mixture. Be gentle to avoid breaking the potatoes.

Step 3:

Using a 1/4 cup measuring cup, scoop the potato and egg mixture into the cup and press it down gently to form a compact patty. Repeat with the remaining mixture, making about 8-10 patties in total.

Step 4:

Heat the vegetable oil in a heavy-bottomed cast iron skillet over medium-high heat until shimmering. When the oil is hot, add 4-5 patties to the skillet (do not overcrowd) and fry until they are golden brown on both sides, about 3-4 minutes per side. Repeat with the remaining patties.

Step 5:

Using a bench scraper, remove the fried croquettes from the skillet and place them on a paper towel-lined plate to drain excess oil. To finish, garnish each croquette with a slice of crispy shallot (see note). Note: To make the crispy shallot, heat about 1/2 inch of vegetable oil in a small saucepan over medium heat until it reaches 350°F. Carefully add a few thinly sliced shallots to the hot oil and fry until they are golden brown, about 2-3 minutes. Remove the shallots from the oil with a slotted spoon and drain on paper towels. Serve the croquettes hot, garnished with fresh herbs and a drizzle of olive oil, if desired.