Ingredients
2 large Idaho potatoes, peeled
3 large eggs lightly beaten
2 tbs all pupose flour
zest of one orange
1/3 cup minced garlic
2 tbs flat leaf parsley chopped
1 tbs. finely chopped rosemary
2 tsp coarse salt 1 tsp ground pepper
1/3 cup olive oil
1/3 cup vegetable oil
For the mayonnaise:
1 cup fresh orange juice
1/4 cup mayonnaise
1/4 cup sour cream
1/4 tsp fresh chopped rosemary
Preparation
Grate the potoates and put in a bowl of cold water
Bring a pot of water to a boil Drain the potatoes and cook in the boiling water about 2 minutes. Drain the potatoes and pat dry with a paper towel
Place potatoes in a bowl, add eggs flour orange zest,garlic and herbs, salt and pepper. combine well.
Form the croquettes, take about a tablespoon of the mixture, roll in your hand to form a ball, then flatten slightly so that it is about 1 1/2 inches across and about 1/2 inch thick.
Heat the oils in a large non stick pan over medium heat. Cook the croquesttes in batches of 6-8 for about 2 1/2-3 minutes on each side until light golden brown Drain on papaer towels. Serve warm with orange mayonnaise. To reheat the croquettes spread them in a single layer on a baking sheet and heat for 5 minutes in a 375 degree oven.
Mayonnaise: place orange juice in a small saucepan and coo over medium heat. Cook until it is reduced to a thick syrup about 10-12 minutes. You should have about 1 1/2 tbs. combine the mayonnaise and sour cream add the orange syrup, rosemary and salt stirring well. Coverand refrigerate for 1 hour before serving.
