Smoked Trout Croquettes
Crispy panko-crusted croquettes made with creamy mashed potatoes, flaky smoked trout, and melted cheese. These golden-brown bites are seasoned with horseradish and chives for a delicious appetizer or main course.
Ingredients
- •6 medium russet potatoes
- •1 tsp Kosher salt
- •¼ cup unsalted butter
- •1 oz Parmesan
- •¼ cup chives
- •2 Tbsp prepared horseradish
- •½ tsp black pepper
- •4 large eggs
- •8 oz smoked trout
- •2 oz low-moisture mozzarella
- •2 cups panko
- •6 cups vegetable oil
- •1 whole lemon
Cooking Instructions
- 1.
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.
30 min
- 2.
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).
20 min
- 3.
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.
15 min
- 4.
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.
25 min
- 5.
Do Ahead: Croquettes can be formed and coated 2 days ahead. Cover and chill on baking sheet.
