Ingredients
Equipment
Method
- Preheat the oven to 425°F.
- Place the potatoes in the oven directly on the rack. Place a small baking sheet under the potatoes on the lower rack. Roast until tender, about 1 hour and 15 minutes.3 large Russet potatoes
- While the potatoes are baking, seperate the white and green sections of the scallions. Cut the white portion in half and finely chop the green.6 scallions
- Pour the milk into a small sauce pan and place the white sections of the scallion in the milk. Add the shallots and the garlic and place the saucepan over medium-low heat. Simmer for 15 minutes or until the vegetables are tender. **2 shallots, 2 cloves garlic, 2 cups whole milk
- Strain the milk and set it aside. Place the scallions, shallots, and garlic in a food processor and blitz until smooth. Set the puree aside.
- Melt the butter in a large skillet until foamy. Whisk in 3 tablespoons of the flour to form a roux. Slowly whisk in the strained milk until a thick sauce forms. Add the cheddar and stir until the cheese melts. Stir in the Dijon mustard, the scallion puree, and 1 teaspoon of the salt. Take the sauce off of the heat and add the chopped scallion greens. Stir to combine.3 tbsp unsalted butter, 1 cup + 3 tbsp all-purpose flour, 85g (3oz) sharp cheddar, 1 tbsp Dijon mustard, 2 tsp kosher salt
- Take the potatoes out of the oven and split them open. Let cool. When the potatoes are cool enough to handle, scoop out the flesh and place it in a large bowl. Add the cheese sauce and the sour cream to the bowl. Mash and stir to combine. Chill the mixture for a minimum of 3 hours or overnight.¼ cup sour cream
- Using a quarter cup measure as a guide, roll the filling into balls. You should have about 8. Place them on a baking sheet lined with parchment paper and pop them in the freezer for 30 minutes.
- In a bowl, whisk to combine the remaining salt and panko breadcrumbs. Working with a croquette at a time, roll them in the remaining flour before dipping them in the egg and finally rolling them in the panko mixture.1 cup + 3 tbsp all-purpose flour, 2 tsp kosher salt, 1½ cups panko breadcrumbs, 2 large eggs
- Pour five inches of oil in a heavy bottom pot. Heat the oil to 350°F and add the croquettes. Carefully roll the croquettes in the oil so they brown evenly. Once they are golden, transfer them to a plate lined with a paper towel and set them aside to drain. ***neutral oil
- Top the croquettes with scallion curls and serve alongside sour cream.
Notes
** Make sure the milk never comes to a boil.
*** The croquettes should take about 5-7 minutes to fry. Try to keep the oil around 350°F throughout the frying process.