Croquettes

How to cook Croquettes

Ingredients

• 2 eggs
• 300g cooked potatoes
• 2 teaspoon freshly Parmesan cheese
• 30g unsalted butter, melted
• 3 teaspoon sliced fresh chives
• Pinch grated nutmeg
• Pinch cayenne
• 1 teaspoon salt
• Freshly ground black pepper
• 85g Gorgonzola
• 75g Italian-style breadcrumbs
• Vegetable oil, for frying

Method

1) Whisk 1 of the eggs in a medium bowl. Mash the potatoes.

2) Add the Parmesan, butter, chives, parsley, nutmeg, cayenne, salt and black pepper. Mix with a rubber spatula until evenly combined.

3) Using your hands, form the potato mixture into ovals a bit smaller than the size of an egg. Press a cube of Gorgonzola into the center of the oval and pack the potato mixture around the cheese until it forms a smooth, egg-shaped ball.

4) Beat the remaining egg in a bowl. Put the breadcrumbs in another shallow dish and set it next to the egg. Roll a croquette in the egg, then in the breadcrumbs, and place it on a clean plate. Repeat with the remaining croquettes. Refrigerate for at least an hour.

5) Pour enough vegetable oil into a bowl to reach a depth of 1cm. Heat the oil over medium heat, and fry the croquettes a few at a time, turning, until golden brown, about 4 minutes. Transfer to a plate and taste. Repeat with the remaining croquettes.

6) Transfer to a serving platter and serve warm.

By Eduardo Santolaria