Source: Martha Stewart.com
Serves 8 as an appetizer.
3 russet potatoes (about 1 3/4 pounds)
3 tablespoons extra-virgin olive oil
large onion, finely chopped (about 1 cup)
4 large eggs
Freshly ground pepper, to taste
1 3/4 cups all-purpose flour
1 cup panko
About 4 cups vegetable oil, for frying
Yellow-Pepper Remoulade (below)
Put potatoes into a saucepan, and add enough cold water to cover. Bring to a boil, and add 1 tablespoon salt. Reduce heat, and simmer until tender, about 30 minutes. Drain, and let cool slightly. While potatoes are warm, peel and pass through a ricer or a food mill.
Heat olive oil in a skillet over medium heat. Add onion, and cook until golden, about 15 minutes. Add onion to potatoes. Stir in 2 eggs, salt, and pepper. Let cool.
Put flour, remaining 2 eggs, and panko into 3 separate dishes. Lightly beat eggs. For each croquette, scoop out 2 tablespoons potato mixture, then shape into an oval. Dredge in flour, coat with egg, then roll in panko. Place on a rimmed baking sheet. Repeat with remaining potato mixture. Cover, and refrigerate for at least 6 hours (or overnight).
In a large cast-iron skillet or a medium saucepan, heat vegetable oil to 350. Fry croquettes in batches (do not overcrowd skillet) until golden brown, about 4 minutes. Turn croquettes occasionally as they cook to brown evenly on all sides. Drain on paper towels. Season with salt. Serve with remoulade.
Makes 1 1/2 cups (enough for 8 servings).
1 yellow bell pepper
1 large egg, plus 1 large egg yolk, room temperature
1 small garlic clove
2 teaspoons smooth Dijon mustard
1 teaspoon white-wine vinegar
1/2 teaspoon coarse salt
3/4 cup extra-virgin olive oil
1/4 cup canola oil
6 green olives with pimientos, coarsely chopped
3 tablespoons coarsely chopped fresh flat-leaf parsley
2 tablespoons capers, coarsely chopped
1/4 cup creme fraiche
1 teaspoon fresh lemon juice
Roast pepper directly over the flame of a gas-stove burner or under a broiler, turning often, until lightly charred on all sides. Place in a bowl, cover with plastic wrap, and steam 10 minutes. Scrape blackened skin from pepper, then cut in half, remove seeds, and coarsely chop.
Put bell pepper, egg and yolk, garlic, mustard, vinegar, and salt in a food processor. With machine running, add 1/2 cup olive oil, 1 teaspoon at a time. Pour in remaining 1/4 cup olive oil and the canola oil in a slow, steady stream, processing until emulsified. Transfer to a bowl, and stir in olives, parsley, capers, creme fraiche, and lemon juice. Remoulade can be refrigerated in an airtight container for up to 1 day.