WHITE CHEDDAR POTATO CROQUETTES

Ingredients

• 1 cup diced pancetta
• 2 lb yellow potatoes, peeled and cut into 1 inch chunks
• 1 cup shredded aged white cheddar cheese
• 3 large eggs, separated
• 1 large egg, lightly beaten
• 2 tbsp salted butter, melted
• 1 tsp nutmeg
• 1/2 tsp freshly ground pepper
• 1 cup all-purpose flour
• 2 tsp salt, divided
• 1 tsp freshly ground pepper, divided
• 3 large eggs
• 3 cups panko
• Truffle Chive Dip

Directions

1. Sauté pancetta in a small frypan over medium heat until browned and crisp. Remove from heat. Remove pancetta with a slotted spoon; drain pancetta on paper towels. Transfer pancetta to a cutting board. Finely chop pancetta; set aside.
2. Cook potatoes in boiling salted water until tender; drain. Mash with a potato masher. Transfer mashed potatoes to a heatproof bowl. Stir in pancetta, cheese, 3 egg yolks, 1 beaten egg, melted butter, nutmeg and 1/2 tsp pepper. Reserve and refrigerate 3 egg whites for breading croquettes.
3. Shape potato mixture into 1 inch balls. Roll each ball slightly to form a cylinder. Place cylinders on trays. Cover and freeze for 30 minutes or until firm enough to handle.
4. Combine flour, 1 tsp salt and 1/2 tsp pepper in a pie plate. Beat together reserved 3 egg whites and 3 eggs in a second pie plate. Combine panko, remaining 1 tsp salt and remaining 1/2 tsp pepper in a third pie plate. Set pie plates aside.
5. Remove trays from freezer and uncover cylinders. Roll each cylinder in flour mixture, beaten eggs and then panko mixture. Croquettes may be prepared to this point and frozen for up to 1 month. If freezing, layer croquettes with wax paper in airtight containers. Do not thaw before baking.
6. Preheat oven to 400°F.
7. Bake croquettes in parchment paper-lined rimmed baking sheets until golden brown and heated through, about 20 - 25 minutes. Serve with Truffle Chive Dip.

Ingredients

• ​1 cup mayonnaise
• 1/2 cup sour cream
• 1 tbsp finely chopped fresh chives
• 1 tbsp truffle oil
• 1/2 tsp cayenne pepper
• 1/4 tsp salt

Yield: Makes about 1 1/2 cups

Directions

1. Combine all ingredients until blended. Cover and refrigerate for at least 2 hours or up to 2 days.