Potato And Gruyere Croquettes

Total Time: 1 hr 50 mins Preparation Time: 1 hr 30 mins Cook Time: 20 mins

Ingredients

• 2 tablespoons vegetable oil, plus
• 1/2 cup vegetable oil
• 8 -9 ounces russet potatoes, unpeeled,cut into 1/3 inch cubes
• 1 small onion, chopped
• 5 ounces packed grated gruyere cheese
• 2 tablespoons chopped fresh tarragon or 2 teaspoons dried tarragon
• 1 1/2 tablespoons minced cornichons or 1 1/2 tablespoons bread and butter pickles
• 1 large egg yolk
• 2 large eggs
• 3 cups fresh breadcrumbs (made from crustless french bread)

Recipe

• 1 heat 2 tablespoons oil in large nonstick skillet over medium heat.
• 2 add potato and onion.
• 3 sprinkle generously with salt and pepper.
• 4 sauté until vegetables are tender, about 20 minutes.
• 5 transfer to bowl.
• 6 cool completely.
• 7 mix next 4 ingredients into potato mixture.
• 8 using moistened hands, form 1/4 cup mixture into croquettes.
• 9 chill until firm, about 1 hour.
• 10 whisk eggs in medium bowl.
• 11 place breadcrumbs in pie dish.
• 12 dip each croquette into eggs, then coat with breadcrumbs, pressing to adhere.
• 13 chill 1 hour.
• 14 heat 1/2 cup oil in heavy large skillet over medium heat.
• 15 working in batches, add croquettes to skillet and cook until crisp and golden brown, turning occasionally, about 8 minutes.
• 16 transfer to paper towels and drain.