Smoked Trout Croquettes
- Preparing Time: -
- Total Time: -
- Served Person: Makes about 60
- kosher salt
- 1/4 cup chopped chives
- lemon wedges (for serving)
- 1/2 tsp. freshly ground black pepper
- 2 cups panko (japanese breadcrumbs)
- 2 tbsp. prepared horseradish
- 6 medium russet potatoes (about 2 1/2 lb. total), peeled, quartered
- 1/4 cup (1/2 stick) unsalted butter, cut into pieces
- 1 oz. parmesan, finely grated (about 1/4 cup)
- 4 large eggs, lightly beaten, divided
- 8 oz. smoked trout, skin and any large pin bones removed, shredded
- 2 oz. low-moisture mozzarella, coarsely grated (about 1/2 cup)
- canola or vegetable oil (for frying; about 6 cups)
- Carbohydrate 5 g(2%)
- Cholesterol 16 mg(5%)
- Fat 7 g(10%)
- Fiber 0 g(1%)
- Protein 2 g(4%)
- Saturated Fat 1 g(6%)
- Sodium 49 mg(2%)
- Calories 88
Preparation Cover potatoes with cold salted water in a large pot. Bring to a boil over medium, covered, then reduce heat as needed to maintain a simmer until potatoes are tender, 20–30 minutes. Drain and transfer to a large bowl. Mash warm potatoes with butter, then stir in Parmesan, chives, horseradish, pepper, 2 beaten eggs, and 1/2 tsp. salt until smooth. Fold in trout and mozzarella. Form potato mixture into about 60 round croquettes (about 2 Tbsp. each). Place remaining 2 beaten eggs in a shallow bowl. Place panko in another shallow bowl. Dip 1 croquette into egg, letting excess drip off, then roll in panko to coat. Transfer to a parchment-lined rimmed baking sheet. Repeat with remaining croquettes. Pour oil into a large pot to a depth of 4". Heat over medium-high until it sizzles when you toss in a pinch of panko or a deep-fry thermometer registers 350°. Working in batches, fry croquettes, turning occasionally, until golden brown, 4–5 minutes per batch. Transfer to paper towels to drain; season with salt. Serve immediately with lemon wedges alongside. Do Ahead: Croquettes can be formed and coated 2 days ahead. Cover and chill on baking sheet.
Preparation Cover potatoes with cold salted water in a large pot. Bring to a boil over medium, covered, then reduce heat as needed to maintain a simmer until potatoes are tender, 20–30 minutes. Drain and transfer to a large bowl. Mash warm potatoes with butter, then stir in Parmesan, chives, horseradish, pepper, 2 beaten eggs, and 1/2 tsp. salt until smooth. Fold in trout and mozzarella. Form potato mixture into about 60 round croquettes (about 2 Tbsp. each). Place remaining 2 beaten eggs in a shallow bowl. Place panko in another shallow bowl. Dip 1 croquette into egg, letting excess drip off, then roll in panko to coat. Transfer to a parchment-lined rimmed baking sheet. Repeat with remaining croquettes. Pour oil into a large pot to a depth of 4". Heat over medium-high until it sizzles when you toss in a pinch of panko or a deep-fry thermometer registers 350°. Working in batches, fry croquettes, turning occasionally, until golden brown, 4–5 minutes per batch. Transfer to paper towels to drain; season with salt. Serve immediately with lemon wedges alongside. Do Ahead: Croquettes can be formed and coated 2 days ahead. Cover and chill on baking sheet.
