Truffled Potato Croquettes

Truffled Potato Croquettes

Serves 4


truffled potato croquettes
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4 cups cooked mashed Yukon gold potatoes, warm

white pepper to taste

kosher salt to taste

3 egg yolks

1 tablespoon chopped black truffle slices, drained

½ tablespoon fresh chopped oregano

½ tablespoon chopped purple basil

3 cups Hecker’s unbleached flour

3 cups Panko breadcrumbs

4 eggs lightly beaten for egg wash


In medium mixing bowl, blend warm potatoes, salt, pepper, oregano, and purple basil.

Then mix in egg yolks thoroughly completely through. (If too loose, add more potato.)

Scoop into 1 1/2 ounce balls. Roll smooth with hands (lightly moistening hands with water helps uniformity).

Make basic egg wash. Season flour and Panko bread crumbs separately with white pepper and kosher salt.

Bread each with seasoned flour, then egg wash, then seasoned Panko, pressing Panko into surface. Chill.

Before mealtime, cook in 350-degree peanut oil until golden brown.

Drain on paper towel, then arrange on plate.