makes
14
prep
40 minutes
cook
45 minutes
difficulty
Easy
makes
14
serves
preparation
40
minutes
cooking
45
minutes
difficulty
Easy
level
It is important to use old floury potatoes when making these at home, so that they will stick together and not fall apart during cooking. I like the combination of parmesan cheese and parsley, but mint also works well. You can also put a small baton of aged mozzarella or scamorza in the centre, which is not as traditional but I love them this way. Serve them when they are warm and I guarantee the kids (and adults) will eat them faster than you can cook them.
Ingredients
- 500 g (1 lb 2 oz) old floury potatoes (Desiree work well)
- small handful parsley leaves, finely chopped
- 100 g (3½ oz) parmesan cheese, grated
- 150 g (5½ oz) aged or regular mozzarella or scamorza, cut into small batons (optional)
- 2 eggs
- 2 tsp milk
- grapeseed, peanut or sunflower oil, for frying
Crumb
- plain (all-purpose) flour
- 1 egg, lightly beaten with a splash of milk
- homemade fresh breadcrumbs
Instructions
Place the whole unpeeled potatoes in a saucepan of cold water, cover and bring to the boil. Cook for about 30 minutes, or until tender when pierced with a fork. Drain, peel and mash or put through a potato ricer. Set aside to cool.
Place the cooled mashed potato in a large bowl with the parsley and parmesan. Season, to taste with salt and pepper and mix well with your hands.
Take a small handful of the potato mixture and shape into a log, about 5–6 cm (2–2½ in) in length. If you are using mozzarella, place a baton in the centre of the potato log and enclose with the potato. Repeat with the remaining mixture – you should get about 14 croquettes in total.
Place the flour, egg mixture and breadcrumbs in three separate shallow bowls. Roll the croquettes in the flour, dip in the egg, and then roll in the breadcrumbs, making sure the crumbs completely cover each croquette. You can repeat the layers of egg and breadcrumbs up to three times to make a thicker, crunchier crust.
Heat 4–5 cm (1½–2 in) of oil in a heavy-based saucepan (or use a deep-fryer) to 180°C (350°F). Test the temperature of the oil by dropping in a cube of bread. If it starts to turn golden in 5 seconds, the oil is ready. Cook the croquettes in batches, turning regularly, for 3–4 minutes until golden brown. Drain on kitchen paper and repeat with the remaining croquettes. Allow to rest for a couple of minutes, then serve warm for a substantial appetiser.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
It is important to use old floury potatoes when making these at home, so that they will stick together and not fall apart during cooking. I like the combination of parmesan cheese and parsley, but mint also works well. You can also put a small baton of aged mozzarella or scamorza in the centre, which is not as traditional but I love them this way. Serve them when they are warm and I guarantee the kids (and adults) will eat them faster than you can cook them.
