Beet Carpaccio With Potato Croquettes - cooking recipe

Ingredients

2 tbsp white wine vinegar
1 tbsp olive oil
2 tbsp honey
1 None shallot, peeled and finely diced
1 lb beets, peeled and very thinly sliced
1 lb baking potatoes (such as Russet), peeled
1/4 cup potato starch
2 None egg yolks + 2 eggs
None None freshly grated nutmeg, to taste
4 tbsp all-purpose flour
1 cup breadcrumbs
4 cups vegetable oil, for frying
2/3 cup creme fraiche
6 sprigs fresh basil, leaves stripped from stems, for garnish

Preparation

For the marinated beets, whisk the vinegar and olive oil with 1 tbsp honey and season. Add the shallot and beet and set aside.
Cook the potatoes in boiling salted water for 20 mins. Drain and press through a potato ricer. Add the potato starch and egg yolks and season with salt and nutmeg. Allow to cool.
Meanwhile, beat the whole eggs in a deep dish and place the flour and breadcrumbs on separate plates. Form the potato mixture into small balls and roll in the flour, then dip in the egg, then roll in the breadcrumbs. Heat the vegetable oil in a large saucepan or deep fat fryer and fry the potato balls until golden and crispy. Remove with a slotted spoon and drain on paper towels.
Arrange the sliced beet on plates and top with the potato croquettes. Mix the creme fraiche and 1 tbsp honey and season then drizzle over the beet carpaccio and croquettes and garnish with basil.