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Tuesday, August 18, 2009

Potato Croquettes



Occasionally my mother would make Potato Croquettes for us. I eventually realized why it was only occasionally.

Without a standardized recipe the results were hit and miss. Sometimes the croquettes would fall apart and other times they would be rather dry and dense. This was another one of those elusive recipes, the kind that somehow avoided any formal documentation or exact measurement of ingredients.

I admit they are a little time consuming to make but well worth the extra effort.

I’ve never felt at ease making something for which no specific measurements are given. One has to be somewhat adventurous and also resigned to the fact that the probability of unsatisfactory results is high.

One happy day I came across this wonderful little recipe hidden away on the pages of an obscure magazine.

Anxiously I clipped it out and placed it into my “Recipes to Try Out” file. In a very short time the recipe graduated to my “Tried and True” recipe collection.

With great joy I now pass this great little recipe to you, measurements and all!

Potato Croquettes


5 medium size potatoes (boiled and mashed)
2 egg yolks
salt and pepper to taste
1 whole egg (beaten, for dipping)
bread crumbs
oil (for frying)
16 thin strips mozzarella (optional)
  1. Add salt and pepper to mashed potatoes.
  2. Beat in egg yolks with electric mixer.
  3. Spread mixture on floured baking sheet (approximately ¾ inch thick.)
  4. Cool completely.
  5. Cut into 16 equal portions. (If using mozzarella, place a strip lengthwise on each portion)
  6. Totally cover mozzarella strip with potato mixture and roll with hands into a log shape.
  7. Dip into beaten egg then roll in seasoned bread crumbs.
  8. Place on a tray and allow to rest in refrigerator at least 1 hour to set.
  9. Fry until golden, drain on paper towels.
Notes, Tips and Suggestions
  • If using mozzarella, cut the strips shorter than the potato sections so that you can totally encase it otherwise it will leak out when you fry the croquettes.
  • I used my favourite Yukon Gold potatoes in this recipe but any starchy, dry variety of potato works well.
  • It’s not necessary to season the beaten egg for dipping the croquettes into but lightly season the bread crumbs and a little chopped fresh parsley adds some colour and flavour.
  • These can be made earlier in the day, refrigerated and fried just before serving as they are best served warm.
  • Make sure oil is hot before frying and don’t leave unattended as these fry up rather quickly, keep turning them until all sides are golden.
  • Use a metal scraper or spatula to lift potato portions off baking sheet as they will be stuck to the floured pan.












Good Kitchen Help is Not Hard to Find


Instead of mashing potatoes I find that putting them through a potato ricer gives a lump free smoother texture to whatever you're making. (Okay I admit, it’s also a lot of fun to use.)

The scraper is a great tool especially when working with dough. In the Potato Croquette recipe it does a great job lifting the potato portions in one piece from the floured baking sheet.



1 comment:

  1. Good post !! I would like to thank you for the efforts you have made in writing this post.. Kitchen tool expert

    ReplyDelete