These delicious corquettes are packed with flavor and perfect as a side dish, appetizer, or even a light meal. The crispy exterior gives way to a warm and creamy potato filling.
Ingredients:
- For the Potato Mixture:
- 1 pound (455g) Yukon Gold potatoes, peeled and cut into 1-inch cubes
- 2 quarts (1.9L) cold water
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 1/2 cup milk
- 1 large egg yolk
- 1 teaspoon Dijon mustard
- Salt and freshly ground black pepper to taste
- For the Coating:
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup panko bread crumbs
- Vegetable oil for frying
Instructions:
- Cook the Potatoes:
- In a large pot, combine the potatoes and cold water. Bring to a boil over medium-high heat.
- Reduce heat to medium-low and simmer until the potatoes are tender, about 1
- While the potatoes are still warm, mash them thoroughly with a potato masher or fork.
- In a saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly.
- Gradually whisk in the milk, stirring continuously until the sauce is smooth and thickened.
- Remove from heat and stir in the egg yolk, Dijon mustard, salt, and pepper.
- Combine the potato mixture with the sauce, mixing well until everything is incorporated. Taste and adjust seasonings as needed.
- Shape the Corquettes:
- Let the potato mixture cool slightly.
- Using your hands, shape the mixture into small oval-shaped patties, about 2 inches in diameter.
- Coat the Corquettes:
- Dredge each corquette in flour, shaking off any excess.
- Dip each corquette in the beaten eggs, then coat completely in panko bread crumbs.
- Fry the Corquettes:
- Heat about 1 inch of vegetable oil in a large skillet over medium heat.
- Carefully add the corquettes to the hot oil, working in batches to avoid overcrowding.
- Fry until golden brown and crispy on all sides, about 3-4 minutes per batch.
- Remove the corquettes from the oil using a slotted spoon and drain them on paper towels.
- Serve:
- Serve the corquettes immediately while they are still hot and crispy. Enjoy with your favorite dipping sauce, such as ketchup, aioli, or marinara sauce.