We’re back in Canada! It feels so great to be back home with our friends and family, and most importantly, back to our blog! We know we’ve been kinda MIA these past couple of months, and we’re very very sorry about that. Life in China was kind of hectic with school, work, and everything. But we’re back now, so do expect some great, mouth-watering contents in the weeks to come!
Now, since we’re back in Canada after 6 months of living in China, there are a couple of things that we’ve been craving for a while, like poutine, bagel, or even cheese puffs. Interesting fact, we cannot find cheese puffs in China. Maybe it’s just not that popular there, who knows. But otherwise, all Western food in China costs an arm and a leg, so we opted to not waste our money and wait it out until we’re back in Canada. Our living situation there didn’t really allow us to cook all that much either. So now that we’re back in Canada and that we have all the fresh ingredients that this country has to offer, we’re gonna be cookin’ up a storm. And if there was one thing I REALLY craved back when I was in China, it has to be my mom’s Indonesian Dutch-inspired potato croquette. Just a little FYI, our family hails from Indonesia, a country that was colonized by the Netherlands for a long time, so you can definitely see some Dutch influence in Indonesian cuisine. What’s so special about these croquettes you ask? Well my friend, it is the creamiest, silkiest, and most delicious potato croquettes I’ve ever tried. If you’re looking for comfort food, this one is definitely a winner.
Now, the beauty with potato croquettes is that you can pretty much put anything you want in it. Whatever you heart desires, you go ahead and put it in that croquette! So this recipe for potato croquettes is based on what my family and I enjoy eating, but you can definitely tweak it and add other stuff that you think you would like in a potato croquette. Oh, and while we’re at it, Happy Valentine’s Day everyone! Enjoy it with your loved one and if you ever need to whip up something for a romantic Valentine’s day dinner, that is what our website is for my friends!
INGREDIENTS (yields 1 dozen)
- 1 lb of potatoes
- 1/4 of a large onion
- 1 tbsp of unsalted butter
- 1 egg yolk
- 1 tbsp of instant milk powder
- 5 tbsp of grated mozzarella cheese
- A pinch of nutmeg
- Salt and pepper to taste
- 1 whole egg
- All-purpose flour
- Bread crumbs
- Peel of skin from potatoes, cut into cubes of same size, and boil in hot water until potatoes are cooked and tender.
- Drain off excess water and transfer cooked potatoes into a large mixing bowl. Mash potatoes until soft with consistent texture and let cool for 10 minutes.
- Chop onions finely and cook on stovetop with 1 tablespoon of unsalted butter on medium high heat until soft and fragrant. Do not brown onions. Mix in cooked onions with the mashed potatoes.
- Mix in the egg yolk, instant milk powder, cheese nutmeg, salt, and pepper with the potatoes.
- Scoop about one tablespoon of potato mixture and form into an egg-shaped ball. Repeat process with the remaining potato mixture.
- For the breading, first cover each ball with all-purpose flour, then dip into whisked egg, then cover with bread crumbs. If you want extra crispy skin, dip each ball in whisked egg and then bread crumbs a second time.
- Let breaded croquette balls refrigerate for at least 15 minutes.
- Pour oil into a shallow pan and shallow fry each croquette balls for about 1.5 minutes on each side or until golden brown.