European
Switzerland - Starters
Truffled Potato Croquettes
Chef's Menu Description
Crisp golden Swiss potato croquettes: fluffy riced potatoes blended with black mountain truffle paste, egg yolks, butter, and Gruyère cheese, breaded and fried to a shatteringly crisp sphere.
Ingredients
- • 600g floury potatoes, boiled, riced, and cooled
- • 2 egg yolks and 1 whole egg beaten for breading
- • 1.5 tbsp black truffle paste or minced truffle
- • 30g softened butter
- • 50g finely grated Gruyère AOP cheese
- • 100g fine breadcrumbs and oil for frying, sea salt and pepper
Preparation Steps
1
Phase 1
Mix the riced potatoes with the egg yolks, softened butter, black truffle paste, grated Gruyère, salt, and pepper until a smooth, pliable dough forms.
2
Phase 2
Roll the mixture into neat 3cm balls or small cylinders between floured palms.
3
Phase 3
Dip each croquette into beaten egg, then roll in fine breadcrumbs until completely sealed.
4
Phase 4
Fry in hot oil at 180°C for 3 to 4 minutes until deep golden and crunchy. Drain on paper towels and serve hot.