I have reviewed my previous recipe and have made a few changes to these deliciously soft on the inside, crunchy on the outside, pillowy croquettes.
I regularly make up a big batch of these and then pop them into the deep freeze and pull out one or two (or three or four!) as necessary, which ultimately becomes a time saver when you need carbs in a hurry and don’t have time to whip up something from scratch.
If you do make these in advance and freeze them all you need to do is pop them into a low oven for 20 minutes and they’ll be as crisp and perfect as when you first made them!
1kg potatoes, peeled & diced
50g butter, unsalted
1 tbsp plain flour
1 egg yolk
1/2 cup parmesan, grated
1 cup breadcrumbs
1. In a large pot, cover the potatoes with cold water and add a generous pinch of salt. Bring to the boil and allow to bubble away for 10-15 minutes, or until the potatoes can be easily pierced with a fork.
2. Tip the potatoes into a colander and let sit for about five minutes for all the water and extra moisture to drain away.
3. Now, return the potatoes back to the pot and add the butter, flour, egg yolk, and salt to taste.
4. Mash everything together, or alternatively blitz in a food processor, until combined and the potato is no longer lumpy. Set aside until cool enough to shape.
5. In a small bowl, briefly whisk the egg.
6. Shake the parmesan and breadcrumbs together in a freezer bag, before spreading out onto a large plate.
7. Using your hands, form about 2-3tbsp of potato mixture into a ball or lop shape about coat in the egg, followed by the parmesan bread crumbs. Repeat until all the potato mixture has been used.
8. In a fry pan, heat about 1 cm of oil over a medium-high heat and then fry the croquettes for about 1 minute on each side or until golden brown.
Note: If the oil is not hot enough it will take longer to fry, and if too hot it will burn – test a small cube of bread in the oil to gauge whether it is hot enough to fry, or not hot enough.