Croquettes are made from mashed potato and they are crunchy on the outside, and lovely and soft in the middle. They can be made into small patties, balls or little logs – whatever you feel like, really!
Makes: 12 to 14
Time: One hour
- 1 kg potatoes, peeled and roughly chopped
- 1/2 teaspoon salt
- 3 pinches black pepper
- 1 3/4 cups grated parmesan cheese
- 3 large sprigs parsley, finely chopped
- 1 egg yolk
- 3 eggs, beaten
- 2 cups homemade breadcrumbs
- 1 cup vegetable oil
Prepare the potatoes and cook them in a large saucepan of boiling water until they are soft. This will probably take about eight to 10 minutes. Drain the potatoes in a colander and leave them to cool slightly.
Return the potatoes to the saucepan and add the salt and pepper. Mash the potatoes thoroughly with a masher until there are no more lumps.
Stir in the grated cheese, chopped parsley and the egg yolk, and mix very well with a wooden spoon.
Use a 1/4 cup measure to scoop up some of the mixture, then use clean hands to form it into an oval egg shape. Place it on a baking tray, then continue until you have used up all the mixture – you should have about 12 to 14 patties in total.
Set up two bowls on your kitchen bench. Put the beaten eggs in one bowl and the breadcrumbs in the other bowl.
Dip the croquettes into the egg and then into the breadcrumbs, making sure they are coated all over. Place them back on the baking tray and then in the fridge for 20–30 minutes to firm up.
Once again, dip the chilled croquettes into the egg and breadcrumbs to form a thicker, crunchier coating and return them to the fridge for another 5–10 minutes.
Measure the oil into the deep frying pan and heat it over a medium heat. Carefully place three to four patties into the pan and cook them for two minutes. Use tongs to turn them over in the oil and cook them for another two minutes so they are golden brown and crunchy all over. Lift them out of the pan and onto a paper towel to drain.
Repeat with the rest of the croquettes until they are all cooked, then arrange them on a platter and serve them while they are piping hot.
Recipe taken from Little Kitchen by Sabrina Parrini