Ingredients
2
tbsp plus 1/2 cup vegetable oil
1
8- to 9-ounce russet potato, unpeeled, cut into 1/3-inch cubes
1
1/4 cups (packed) grated Gruyère cheese (about 5 ounces)
2
tbsp chopped fresh tarragon or 2 tsp dried
1
1/2 tbsp minced cornichons or bread and butter pickles
3
cups fresh breadcrumbs made from crustless French bread
Directions
1.
Heat 2 tablespoons oil in large nonstick skillet over medium heat. Add potato and onion. Sprinkle generously with salt and pepper. Sauté until vegetables are tender, about 20 minutes. Transfer to bowl. Cool completely. Mix next 4 ingredients into potato mixture. Using moistened hands, form scant 1/4 cup mixture into 3-inch-long, 1-inch-wide cylinder for each croquette. Chill until firm, about 1 hour.
2.
Whisk eggs in medium bowl. Place breadcrumbs in pie dish. Dip each croquette into eggs, then coat with breadcrumbs, pressing to adhere. Chill 1 hour. Heat 1/2 cup oil in heavy large skillet over medium heat. Working in batches, add croquettes to skillet and cook until crisp and golden brown, turning occasionally, about 8 minutes. Transfer to paper towels and drain. Serve hot.
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