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Northern European Blend - Pecan Encrusted Garlic Potato Croquettes


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Ingredients :

  • Peeled Russet Potatoes
  • Chopped Garlic Cloves
  • Celtic Sea Salt
  • Egg wash, (egg & a little water, beaten)
  • Chopped Pecans with an equal amount of Dry White Bread Crumbs

By Chef Stephen Dowe

Directions :

  1. Boil the potatoes with the garlic and salt until tender, drain the water and return to a low burner while stirring with a wooden spoon. The potatoes need to be dried out from excess moisture. Do not burn!
  2. Mash the potatoes, season to taste with AcroAma Northern European Blend and add an egg yolk, stir in immediately. This will tighten the potatoes and allow them to hold their shape.
  3. 4. Shape the potato into balls about the size of a tangerine, (I use an ice cream scoop) and coat with the organic wheat flour, seasoned with AcroAma Northern European Blend.
  4. Then move to the egg wash, coating completely. Then into the pecan/bread crumbs mixture, coating completely. (the flour, egg & crumb process is essential, if you just coat with the crumbs, they will not stay intact in the fryer.)
  5. They are now ready to fry in a 350 degree deep fat fryer. Use the best oil you can find that is designed for frying.
  6. They do not take very long to become a lovely golden brown. I like to serve them with a garlic beurre blanc sauce.

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