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Recipe details
Andouille Croquettes with Rotini and Aged Grana Padano
Crisp skillet-fried croquettes made from rotini, potato, smoked andouille, egg, breadcrumbs, and aged Grana Padano.
≈ 158 kcal/100 g · ≈ 307 kcal/serving
45 minMediumOther
For meat, fish and egg dishes, verify the stated internal temperature with a food thermometer. Official temperature chart↗
Ingredients
Units
Base quantities are stored for one person and recalculated automatically.
Dry egg-durum rotini, smooth, no filling70 g
Andouille link, cooked and smoked, chilled, natural casing70 g
Aged grated Grana Padano15 g
Russet potato, peeled and cubed115 g
Large egg50 g
Plain breadcrumbs28 g
Scallion, thinly sliced15 g
Olive oil15 ml
Kosher salt1 g
Black pepper0.3 g
Cookware and utensils
Large pot
Mixing bowl
Fork
Chef’s knife
Cutting board
Skillet
Spatula
Plate
Directions
01
Boil the potato cubes in salted water until tender, about 10 minutes.
Products
Russet potato, peeled and cubed — 115 g; Kosher salt — 1 g
Action
Boil
Time
10 min
Temperature
Boiling water
02
Add the dry rotini to the same pot and cook until just tender according to the package timing, about 8 minutes.
Products
Dry egg-durum rotini, smooth, no filling — 70 g
Action
Cook
Time
8 min
Temperature
Boiling water
03
Drain the potato and rotini
Products
Russet potato, peeled and cubed — 115 g; Dry egg-durum rotini, smooth, no filling — 70 g
Action
Cool
Time
3 min
Temperature
Room temperature
04
cool them for 5 minutes
Products
Russet potato, peeled and cubed — 115 g; Dry egg-durum rotini, smooth, no filling — 70 g
Action
Cool
Time
3 min
Temperature
Room temperature
05
Mash the potato and rotini together with the andouille, Grana Padano, egg, scallion, pepper, and half the breadcrumbs.
Products
Russet potato, peeled and cubed — 115 g; Dry egg-durum rotini, smooth, no filling — 70 g; Andouille link, cooked and smoked, chilled, natural casing — 70 g; Aged grated Grana Padano — 15 g; Large egg — 50 g; Scallion, thinly sliced — 15 g; Black pepper — 0.3 g; Plain breadcrumbs — 28 g
Action
Mash
Time
5 min
Temperature
Room temperature
06
Shape the mixture into four small oval croquettes and coat them with the remaining breadcrumbs.
Products
Plain breadcrumbs — 28 g
Action
Shape
Time
5 min
Temperature
Room temperature
07
Heat the olive oil in a skillet over medium heat.
Products
Olive oil — 15 ml
Action
Heat
Time
2 min
Temperature
Medium heat
08
Fry the croquettes, turning them with a spatula, until all sides are golden and the centers reach 165°F/74°C, about 10 minutes.
Products
Olive oil — 15 ml
Action
Fry
Time
10 min
Temperature
Medium heat; 165°F/74°C internal temperature
Recipe sources
This recipe was generated and saved by Kitchen Fridge.
