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.
π Prep Time: 10 min + chilling
π³ Cook Time: 5-7 min
π° 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
- Boil potatoes in their skins until fork-tender. After cooling, refrigerate for several hours or overnight to chill completely.
- Mash potatoes together with sheep cheese until smooth (using a potato ricer or masher).
- Season the mixture with salt and black pepper to taste. Add chopped dill and mix well.
- Beat the egg and incorporate it into the mixture. If the dough feels too soft, add 1 heaping tablespoon flour.
- Shape the mixture into balls roughly the size of Rafaello candies.
- Roll each ball in cornmeal, pressing gently between your palms to help the coating stick.
- Heat plenty of oil in a deep pan and fry croquettes until golden brown.
- Drain on paper towels to remove excess oil.
- Serve warm, sprinkled with grated sheep cheese and a dollop of sour cream, or enjoy with a fresh tomato and green onion salad.
π‘ Tips
- Using starchy potatoes ensures a fluffy texture.
- Chilling the potatoes overnight helps the croquettes hold their shape.
- Cornmeal coating adds a delightful crunch.
π Perfect For
- Traditional Romanian snacks
- Comfort food and appetizers
- Pairing with fresh summer salads