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Italian cooking maestro Theo Randall says: "I recently made these as canapés at a function I was doing.The guests were drinking Champagne, these went outand the plates kept coming back empty with the waitingstaff asking for more. For any chef a clean plate is the bestcompliment – everyone loved them. You can make thesecanapé-sized for a party orgolf-ball-sized for scoffing athome; either way they are delicious. Make sure the mashedpotato is really dry when you add the cream and butter; ifthe potato is too wet it will make the croquettes harder tocook and eat."
Ingredients
- 800 g Désirée or Cyprus potatoes, peeled and cut into 2cm cubes
- 50 ml double (heavy) cream
- 75 g butter
- 1 garlic clove, crushed to a paste with a little sea salt
- 75 g Parmesan, grated
- 2 eggs, each beaten in a separate bowl
- 1 tbsp chopped flat-leaf parsley leaves
- 100 g dried breadcrumbs
- 100 g plain (all-purpose) flour
- 200 ml sunflower oil
- 1 pinch of sea salt and freshly ground black pepper
- 1 lemon, cut into wedges to serve
- 28.2 oz Désirée or Cyprus potatoes, peeled and cut into 2cm cubes
- 1.8 fl oz double (heavy) cream
- 2.6 oz butter
- 1 garlic clove, crushed to a paste with a little sea salt
- 2.6 oz Parmesan, grated
- 2 eggs, each beaten in a separate bowl
- 1 tbsp chopped flat-leaf parsley leaves
- 3.5 oz dried breadcrumbs
- 3.5 oz plain (all-purpose) flour
- 7 fl oz sunflower oil
- 1 pinch of sea salt and freshly ground black pepper
- 1 lemon, cut into wedges to serve
- 28.2 oz Désirée or Cyprus potatoes, peeled and cut into 2cm cubes
- 0.2 cup double (heavy) cream
- 2.6 oz butter
- 1 garlic clove, crushed to a paste with a little sea salt
- 2.6 oz Parmesan, grated
- 2 eggs, each beaten in a separate bowl
- 1 tbsp chopped flat-leaf parsley leaves
- 3.5 oz dried breadcrumbs
- 3.5 oz plain (all-purpose) flour
- 0.8 cup sunflower oil
- 1 pinch of sea salt and freshly ground black pepper
- 1 lemon, cut into wedges to serve
Details
- Cuisine: Italian
- Recipe Type: Canapé
- Difficulty: Medium
- Preparation Time: 30 mins
- Cooking Time: 30 mins
- Serves: 4
Step-by-step
- Tip the potatoes into a large saucepan with 1 teaspoon ofsea salt and cover them with cold water. Place the pan overa medium heat and cook the potatoes for about 25 minutes,or until a knife goes through them easily.
- Drain and allowthem to steam dry in the colander for at least 2 minutes,then tip the potatoes into a bowl and bash them with awhisk until the potato has become finely mashed. Set aside.
- Heat the cream in a small saucepan with the butter andgarlic. Bring the cream to a simmer, then pour this overthe mashed potato. Beat with the whisk until the mashis very smooth and creamy.
- Add the parmesan and one ofthe beaten eggs and mix to combine, then stir through thechopped parsley and check the seasoning. Leave to cool toroom temperature.
- Once cool, take a tablespoonful of the mixture and shape itinto a golf-ball-sized ball, then gently push the potato downto shape it into a round but flat puck. Repeat until you haveused up the mixture. Place the potato pucks on a tray andchill them in the fridge for 20 minutes.
- Place the breadcrumbs on a large plate, the flour on anotherand the remaining beaten egg in a shallow bowl. Take apotato puck and first coat it in the flour, then the beaten egg,and finally the breadcrumbs. Place the coated puck back onthe tray and repeat with the remainder.
- Heat the sunflower oil in a medium saucepan over a mediumheat until the oil is shiny but not smoking. Carefully lowerthree breaded pucks into the hot oil and cook them forabout 5 minutes, until they are a nice, golden brown. Use aslotted spoon to remove them from the oil and place themon a tray lined with kitchen paper to absorb any excessoil. Repeat this process, frying 3 croquettes at a time, untilyou have cooked them all.
- Keep them warm in a low ovenand serve them with lemon wedges and a little sea salt forsprinkling over.
This recipe is extracted fromThe Italian Pantry by Theo Randall (Quadrille, £26.00).Photography© Lizzie Mayson.
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