Croquette, from the French croquer, “to crunch”, is a small breadcrumbed fried roll that usually has mashed potatoes and/or ground meat (veal, beef, chicken, or turkey), shellfish, fish, cheese or vegetables as a main ingredient. It is usually shaped into a cylinder, disk or oval shape, and then deep-fried.
500 g potatoes, peeled and cubed
375 ml water
15 g butter
2.5 ml salt
1 large egg
1 large egg yolk
100 ml cake flour
125 ml dried breadcrumbs
1 large egg
2 liter canola oil
- Peel and quarter the potatoes and place in a saucepan with the water.
- Bring to the boil and simmer partly covered until completely tender and quite dry. If not dry enough the mixture will be too soft to handle and shape into croquettes.
- Remove from the heat, mash the potato very well with a potato masher and add all the remaining ingredients.
- Mash well until a smooth, thick mixture is formed. Allow to cool.
- Divide the mixture into 12 equal portions and lay the portions on a Wizbake sheet.
- Roll into neat cylinders or patties with floured hands.
- Coat with flour, dip into beaten egg and crumbs and refrigerate until required.
- Pour enough oil into a large deep saucepan to fill it to a depth of 6 to 8 cm and heat to moderately hot.
- Fry the croquettes a few at a time until golden brown and crisp.
- Drain on absorbent paper and arrange in one layer on an ovenproof serving platter.
- Serve immediately or allow to cool and reheat at 220°C when ready to serve.
- Sprinkle with parsley just before serving and serve as the starch of the meal.
- The potato mixture into balls or sausages instead of patties.
Recipe by Carolié de Koster from Art Of Cooking p. 401.