Potato Croquettes (makes ~24 2.5″ croquettes)
4 large yellow potatoes (approx 2.5 cups shredded)
2 tablespoons butter
1/4 cup milk
salt and pepper (to taste)
1 garlic clove
1/2 tbsp fresh sage, finely chopped
1/4 cup parmigiano cheese
2 egg yolks + 1 whole egg
1 cup panko breadcrumbs
+ oil for frying (you can opt to bake them instead)
Boil potatoes till knife tender. Drain and mash with butter, milk, salt and pepper. Add parmigianno cheese, 2 egg yolks, garlic and sage and mix until well combined.
Make even sized potato rounds (think meatballs) and flatten them into disks. In a shallow bowl, scramble the remaining whole egg with 2 tbsp water. In a seperate shallow bowl, place panko bread crumbs.
Dip the croquettes in the egg mixture, than coat them evenly in the breadcrumb mixture. To make the process more efficient, coat all your croquettes before frying.
In a large, heavy set pan bring frying oil between 350 and 375 degrees F. If you have a deep fat frying thermometer, use it! If you don’t have a thermometer, the oil is ready when a 1″ cube of white bread dropped into the oil browns in 60 seconds. Don’t overcrowd the pan! Carefully add the croquettes , leaving lots of space around each piece so the food will cook evenly. If you add too many croquettes at once, the oil temperature will drop and the croquettes will absorb fat instead of instantly searing.
Fry each croquette until golden brown and drain on towels. Salt and serve.
- a dozen (or so) garlic cloves each sliced in half
- Hellman’s mayo
- Prepare the shank by making incisions all through out– you are creating little pockets to house the garlic. Insert half a garlic clove in each of the incisions you made.
- Once garlic is all in, salt and pepper to taste. Generously spread mayo with a spatula over the entire surface. Place in a tall oven proof pan. Cover and refrigerate overnight.
- Remove the pan from the fridge. Set the stove on broil and place in the middle of the oven and let the shank brown for 5-10 minutes. When browning is done, carefully remove from oven, and cover the pan with foil. Reduce heat to 375′F (convection) and slow roast for 2 hours. Turn off the heat at the 2 hour mark, and let it rest in the hot oven for another hour or so to finish cooking. The lamb will be hot, juicy and ready for you to enjoy!