The use of fresh peas and ham
makes these croquettes an appealing
expression of early spring. Two
important things ensure a great
potato croquette: first, it needs
to be well seasoned; and second, it
has to have the proper consistency.
Too little binder and it will
explode when it hits the hot oil;
too much and the texture will be
grainy. The trick is to use as
little of the egg yolk and flour
binder as possible. Freezing the
croquettes before you fry them will
help them hold together, too, which
also means you can make them a few
days ahead. Serve these croquettes
as a small bite to get a party
started. And although potato
croquette sounds fanciful and
French, remember it is just another
name for that lunchroom staple the
Tater Tot.
