I hope you ate a lot at Thanksgiving! I’m not sure about you, but I tend to get full after a bite of each dish. That means leftovers. The best part of leftovers is turning them into other delicious dishes. Do you have loads of mashed potatoes? Then this recipe is for you!
The word “croquette” is based on the French word “croquer” which means to bite or to crunch. The modern version of croquette was created by Auguste Escoffier in France in 1898. Croquettes are typically filled with potatoes and meat, dredged in egg, breaded, and then fried. The filling may differ but potatoes are consistent.
The creaminess of the filling comes from a sauce. In my recipe, I rely on béchamel to give the croquettes that signature creaminess.
Truffle Butter and Diced Jambon
Fabrique Délices is the place to go for truffle butter! I’ve been buying their truffle butter for years now because there is so much truffle in their products. The butter is speckled with bits of truffle so you know it’s full of the good stuff. There are two types of truffle butter: black and white. The butters are interchangeable with some minor differences. Black truffle is more aromatic and white truffle is more delicate. This recipe uses both but you can definitely just use one.
Fabrique Délices also sells a wide range of meats. Their pâtés and mousses are perfect on any cheese and charcuterie board. Their diced jambon de Paris is the best for these croquettes. First off, they’re already diced and ready to go. Second, they add the perfect pop of salinity and texture.
Don’t feel pressured to eat these all at once. Unfried croquettes can be frozen for up to one month! Pull them out from the freezer and straight into the fryer – no need to thaw!
Truffle and Jambon Croquettes
- 4 cups mashed potatoes (about 2 pounds Russet potatoes)
- 1 large onion, grated
- 4 tablespoons black truffle butter, melted and cool
- 16 tablespoons white truffle butter, divided
- 1 pound dice jambon
- 1/2 cup + 2 tablespoons all-purpose flour, divided
- 1 cup milk
- 3 large eggs
- 2 cups Panko
- 1 egg yolk, room temperature
- 3 tablespoons lemon juice
- Oil for frying
- Step 1 Melt 4 tablespoons of white truffle butter In a large saucepan over medium heat. Sprinkle in 2 tablespoons all-purpose flour and stir until smooth. Continue to cook until flour is golden brown about 5-7 minutes.
- Step 2 Slowly add milk and whisk until smooth. Increase heat to medium-high and bring to simmer. Lower heat to medium-low and continue to simmering until roux is thickened about 10-12 minutes, stirring occasionally.
- Step 3 Set béchamel aside to cool.
- Step 4 Melt remaining 12 tablespoons of white truffle butter in a pan.
- Step 5 Set butter aside to cool for aioli.
- Step 6 Add grated onion to a large non-stick pan and cook over medium-low heat. Stir occasionally with a rubber spatula to avoid burning. Cook grated onion until most liquid is gone about 5-7 minutes.
- Step 7 Set onions aside to cool.
- Step 8 Crisp up jambon in a large pan about 5-7 minutes.
- Step 9 Set jambon aside to cool.
- Step 10 Mix mashed potatoes, black truffle butter, onion, jambon, and béchamel in a large bowl. Add salt and pepper to taste.
- Step 11 Form oval shapes with 1/4 cup of potato mixture. Place in freezer for 5-10 minutes before breading.
- Step 12 In a large dutch oven, heat oil until 375F.
- Step 13 Dredge potatoes in all-purpose flour, egg, panko, and then repeat egg and panko.
- Step 14 Fry in oil until golden brown about 5 minutes. Let drain on paper towels to remove excess oil.
- Step 15 Make aioli by adding egg yolk and lemon juice into a blender. Turn blender to high and slowly drizzle in cooled white truffle butter to emulsify and thicken. Add salt and pepper to taste.