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Potato Croquettes with Orange -Rosemary Mayonnaise

JaneJane Ruzanski

These make a great appetizers.


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Ingredients

  • 2 large Idaho potatoes, peeled
  • 3 large eggs lightly beaten
  • 2 tbs all pupose flour
  • zest of one orange
  • 1/3 cup minced garlic
  • 2 tbs flat leaf parsley chopped
  • 1 tbs. finely chopped rosemary
  • 2 tsp coarse salt 1 tsp ground pepper
  • 1/3 cup olive oil
  • 1/3 cup vegetable oil
  • For the mayonnaise:
  • 1 cup fresh orange juice
  • 1/4 cup mayonnaise
  • 1/4 cup sour cream
  • 1/4 tsp fresh chopped rosemary
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directions

  • 1

    Grate the potoates and put in a bowl of cold water

  • 2

    Bring a pot of water to a boil

  • 3

    Drain the potatoes and cook in the boiling water about 2 minutes. Drain the potatoes and pat dry with a paper towel

  • 4

    Place potatoes in a bowl, add eggs flour orange zest,garlic and herbs, salt and pepper. combine well.

  • 5

    Form the croquettes, take about a tablespoon of the mixture, roll in your hand to form a ball, then flatten slightly so that it is about 1 1/2 inches across and about 1/2 inch thick.

  • 6

    Heat the oils in a large non stick pan over medium heat. Cook the croquesttes in batches of 6-8 for about 2 1/2-3 minutes on each side until light golden brown

  • 7

    Drain on papaer towels. Serve warm with orange mayonnaise.

  • 8

    To reheat the croquettes spread them in a single layer on a baking sheet and heat for 5 minutes in a 375 degree oven.

  • 9

    Mayonnaise:

  • 10

    place orange juice in a small saucepan and coo over medium heat. Cook until it is reduced to a thick syrup about 10-12 minutes. You should have about 1 1/2 tbs.

  • 11

    combine the mayonnaise and sour cream add the orange syrup, rosemary and salt stirring well. Coverand refrigerate for 1 hour before serving.


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