If someone offered you succulent potato croquettes, could you refuse? The dish will have success especially if these croquettes will be served with a famous and homemade sauce. You are asking what sauce I’m talking about and I’ll tell you right away: the ketchup! This delicious sauce divinely accompanies this type of vegetable. What would your guests say after having savored this good dish? Would they be satisfied? I think so…
Serves: 6
For the ketchup:
- 750 grams datterino tomatoes
- 150 grams white onion
- 1 ½ dried chili
- 60 ml apple vinegar
- Salt to taste
- Extra virgin olive oil
- Garlic powder to taste
- 3 grams fresh ginger
- 6 tablespoons tomato paste
- 75 grams brown sugar
Method
Peel the onion and cut it into cubes. Let it cook with oil in a non-stick pan for 7-8 minutes. Flavor with spices and cook for 1 minute. Add the tomato paste, mix and pour a little water. Cook for 2 minutes. After you will have to incorporate the clean datterino tomatoes without seeds and cut into pieces. Mix and pour the vinegar and sugar. Season with salt and cook for about 30-40 minutes or until the sauce will be thickened. Mix occasionally. Remove from heat when the sauce is ready and let it cool. Blend and then sieve. Place in the fridge until ready to serve.
For potato croquettes:
- 800 grams yellow potatoes
- 70 grams grated Grana Padano
- 70 grams grated smoked caciotta cheese
- 30 grams breadcrumbs
- Salt to taste
- Fresh ground white pepper to taste
- coarsely chopped dry rosemary to taste
- 2 egg yolks
- Sunflower seed oil for frying
For breading:
- 2 egg whites
- Breadcrumbs
Method
Wash the potatoes without removing the peel. Boil them in a large saucepan. It will take more or less 30 minutes. It’s important that they are tender. Let them cool. Peel and pass it through a potato masher. Put in a large bowl and then add all the remaining ingredients. Mix all the together well and form the croquettes. I’ve used a silicone mold with many parallelepiped shapes of 8 * 3 cm and 3 cm high to make the croquettes.oil the molds and insert the dough. Flatten well and place in the freezer for about 30 minutes: this step will serve to make potato croquettes more compact. Moreover it will be easier to unmold them.Pass each croquette first in the albumen and then in the breadcrumbs. Fry in plenty of hot oil having a temperature of 165 °. Drain on kitchen paper and salt.
Plating
Pour a few tablespoons of ketchup on the plate. Lay a couple of croquettes on top and sprinkle with coarsely chopped rosemary. Decorate with smoked caciotta tuiles. (To obtain the tuiles you must form small pieces of grated cheese and put them on a baking sheet lined with parchment paper. Cook at 180° Celsius degrees until they are golden brown. Let them cool and let them drain on kitchen paper).