Beer and Gruyère Croquettes from Gabriel Kreuther: The Spirit of Alsace by Gabriel Kreuther
These are a lovely hors d’oeuvres, crunchy outside, creamy and savory inside. And beer, which is so important in Alsatian cooking, is a major component here. The bitterness of the beer, which is...
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Ingredients
- 8½ ounces (250 g) Yukon gold potatoes
- 8½ ounces (250 g) russet potatoes
- Salt
- freshly ground black pepper
- Freshly grated nutmeg
- 1 cup (120 g) grated Gruyère or Comté cheese
- 6 bottles dark beer, reduced to a syrup consistency (about 2.5 ounces/75 g)
- 3 ounces (90 g) caramelized onions (deglazed with beer and chopped; see Note)
- 11 tablespoons (90 g) “00” flour or all-purpose flour, sifted
- 1 egg
- 2 teaspoons butter, softened
- 1 teaspoon grapeseed oil
- Vegetable oil, for deep-frying
- 1 cup (90 g) panko breadcrumbs (pulse in a food processor until fine)
- 6½ tablespoons (60 g) cornstarch
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