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POTATO AND SHEEP CHEESE CROQUETTES WITH DILL

By Delicious Recipes!Posted on
POTATO AND SHEEP CHEESE CROQUETTES WITH DILL

POTATO AND SHEEP CHEESE CROQUETTES WITH DILL

Delicate croquettes made from fluffy boiled potatoes and creamy sheep cheese, flavored with fresh dill and coated in cornmeal for a crispy crust. Perfect served warm with sour cream or alongside a fresh tomato and green onion salad.

πŸ•’ Prep Time: 10 min + chilling

🍳 Cook Time: 5-7 min
🍰 Servings: 25 croquettes

Ingredients

  • 300 g starchy potatoes (about 2), boiled in their skins
  • 100 g sheep cheese (telemea)
  • 2 sprigs fresh dill, finely chopped
  • 1 very small egg
  • A little all-purpose flour (optional)
  • 3 tbsp cornmeal
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Boil potatoes in their skins until fork-tender. After cooling, refrigerate for several hours or overnight to chill completely.
  2. Mash potatoes together with sheep cheese until smooth (using a potato ricer or masher).
  3. Season the mixture with salt and black pepper to taste. Add chopped dill and mix well.
  4. Beat the egg and incorporate it into the mixture. If the dough feels too soft, add 1 heaping tablespoon flour.
  5. Shape the mixture into balls roughly the size of Rafaello candies.
  6. Roll each ball in cornmeal, pressing gently between your palms to help the coating stick.
  7. Heat plenty of oil in a deep pan and fry croquettes until golden brown.
  8. Drain on paper towels to remove excess oil.
  9. Serve warm, sprinkled with grated sheep cheese and a dollop of sour cream, or enjoy with a fresh tomato and green onion salad.

πŸ’‘ Tips

  • Using starchy potatoes ensures a fluffy texture.
  • Chilling the potatoes overnight helps the croquettes hold their shape.
  • Cornmeal coating adds a delightful crunch.

πŸŽ‰ Perfect For

  • Traditional Romanian snacks
  • Comfort food and appetizers
  • Pairing with fresh summer salads