Stumped on what to make to impress your food loving friends this holiday season? Well, look no further. We’ve managed to convince Chef Eric Boyar of SixThirtyNine — the only Feast ON certified restaurant in Oxford County — to share his (amazing!) recipe for Pulled Pork Croquettes!
Established in 2005 SixThirtyNine is an award-winning restaurant located in the heart of Oxford County. Chef Eric Boyar’s menus bring a unique combination of artistry and skill to bear on the finest locally-sourced ingredients. Our suggestion? Book a spot at the Chefs Table for a behind the scenes look into Chefs kitchen. Apprentices work silently, with giant smiles on their faces — it’s like watching a ballet, but more delicious!
- 1 lbs Ontario Yukon gold potatoes
- ½ lbs Five Brothers, Gunn's Hill Artisan Cheese
- ½ lbs apple smoked pulled Ontario pork
- 1 Ontario egg
- 1 tsp chopped chives
- 1 tsp chopped parsley
- 1 tsp chopped tarragon
- Peel and large dice potatoes cover with cold water by 2 inches,
- bring to boil and simmer until cooked through (do not overcook).
- While potatoes are cooking, grate cheese, shred pork and add all remaining ingredients into a large bowl.
- Once potatoes are cooked through drain them and let sit in the strainer so any access water will continue to drain off. Run the potatoes through a food mill into the bowl with all other ingredients, gently fold all ingredients together (do not over mix) season with salt and pepper.
- 4. with a small ice cream scoop portion out croquettes. Form croquettes into a cylinder shape roughly the length of your finger by dusting them with flour.
- Take 4 -6 formed croquettes and place them in a bowl of flour dust evenly, transfer to a bowl with egg wash ( 2 eggs, ¼ cup water ) making sure there is not an excessive amount of flour on the croquettes thoroughly cover with egg wash, transfer to a bowl with bread crumbs again making sure there is not an excessive amount of egg wash on them coat croquettes with bread crumbs then transfer to a container. Repeat process with remain croquettes then chill in fridge till ready to serve.
- Heat deep fryer to 375 and fry for 1 ½ - 2 minutes, transfer to a bowl season lightly with salt.
- Serve with apple butter, mustard greens and grainy mustard.
Need a recipe for pulled pork?
Here’s one of our favorites!