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Perfect Potato Croquettes
LET'S talk about two things that get far worse publicity than they deserve. One is buttery mashed potatoes. And the other is deep-frying. So, let's deep fry some buttery mash, shall we?
The result, if you go about it correctly, will be potato croquettes - a wonderful side dish that everyone in the family will adore. My recipe is one I pinched from Melbourne chef Philippe Mouchel of PM 24. Philippe is, simply, the best of the best. Try this:
Cook 1kg of peeled desiree potatoes in salted water until tender. Drain them and let them dry out, over very gentle heat, for 5 minutes.
Mash them with a masher, a fork or a potato ricer and stir in 100g of cold, cubed, unsalted butter, still over gentle heat. Turn off the heat and add 1tbs of chopped sage leaves, 100g of finely diced ham, 2tbs of finely grated parmesan, 2 egg yolks and mix well. Season with salt, pepper and a grind of nutmeg and tip the mixture into a bowl to cool.
Pick up dollops of the mixture, each weighing about 40g, and shape them into fat, stubby cylinders. Now, crumb them by dusting them with plain flour, dipping them into beaten egg and coating them with panko (Japanese) breadcrumbs.
Heat clean oil in your deep-fryer (or large pot) to 170C, and fry the croquettes for about 4 minutes, or until they are golden. Drain them on kitchen paper, season with salt and, if you know what's good for you, eat them immediately.
Blog comments
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im trying to find a good recipe for home made dim sims that has beef mince and some sort of vegetables & spices if anyone knows a good & easy recipe
maria Thursday 9 February, 2012 - 3:35 PM -
trying to find recipe listener gave u for dumplings can use any filling u like searched site no go thanks lizzie
lizzie iozzi Thursday 1 September, 2011 - 1:47 PM
