BRANDADE CROQUETAS

 

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BRANDADE CROQUETAS

Recipe Courtesy of Erik Leong, Chef de Cuisine at Mahina & Sun's
Photography by Duke Kenney
Course: Appetizer, Pupu, Side Dish
Servings: 16 Croquetas

Equipment

  • Pot
  • Potato Masher or Fork
  • Extra Large Bowl
  • Baking Sheet or Plate
  • Slotted Spoon

Ingredients

  • ½ lb. Yukon Gold Potatoes
  • 2 Tbsp. Flat Leaf Parsley Minced
  • ½ lb. Smoked Opah Flaked - Any Smoked Fish Will Do
  • 2 Extra Large Farm Eggs Separated
  • Salt & Pepper To Taste
  • 2 Cups Panko Bread Crumbs
  • Grapeseed Oil for Frying
  • Flaky Sea Salt for After Frying

Instructions

  • Bring a pot of salted water to a boil and cook potatoes until tender.  Peel, cube, and mash with a potato masher in an extra large bowl. Salt & pepper to taste.
  • Flake smoked fish and mix into mashed potato mixture. Add parsley.
  • Separate eggs.  Lightly beat egg yolks and mix with potato mixture.
  • Whip the egg whites until fluffy & stiff.  Slowly fold egg whites into potato mixture and keep fluffy.  Let sit.
  • Roll potato mixture into golf ball sized balls.  Roll balls in panko bread crumbs until fully covered.  Set aside on a baking sheet until oil is ready.
  • Heat oil till it shimmers.  Using a slotted spoon, slowly place potato balls in the hot oil.
  • Cook until golden brown.  Drain balls on paper towels over a baking sheet.  Season with flaky sea salt.
  • Serve with lemon aioli on the side and enjoy!