Potato croquettes

Name: Potato croquettes
Yield: 6
Cuisine: italian
Ingredients: 4 medium-sized floury potatoes peeled and quartered; 2 large eggs beaten; 50 g plain dried breadcrumbs; 2 tablespoons plain flour; 3 tablespoons finely grated Pecorino Romano cheese; 1 tablespoon chopped flat-leaf parsley; sea salt; 60 ml olive oil plus more as needed

“When I was 12, we lived in Italy for a year and at one point I had stomach flu and was laid up in bed for a few days. Obviously, during that time, I ate very little, because I had no interest in eating. But as I started to feel better and became more and more hungry, I craved only one thing – these potato croquettes. I don’t know why, but I couldn’t stop thinking about them. When I was finally healthy enough to get to the kitchen, I asked my mother if she would make some for me – and, being a great mother, she did. I devoured them. These little savoury treats are still one of my favourite recipes and, whether you are recovering from stomach flu or in perfect health, I promise you will find them delicious. They are also very simple to make and can be served as an appetiser, a side dish or just something to snack on. They are a moreish comfort food for me and will be for you as well. Enjoy. ”

Serves 6

DifficultyNot too tricky

Christmas Dinner Party Italian Potato

These Delicious Things

By Clerkenwell Boy, Jane Hodson & Lucas Hollweg (recipe by Stanley Tucci)

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Ingredients

4 medium-sized floury potatoes , peeled and quartered
2 large eggs , beaten
50 g plain dried breadcrumbs
2 tablespoons plain flour
3 tablespoons finely grated Pecorino Romano cheese
1 tablespoon chopped flat-leaf parsley
sea salt
60 ml olive oil , plus more as needed

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These Delicious Things

By Clerkenwell Boy, Jane Hodson & Lucas Hollweg (recipe by Stanley Tucci)

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Method

Place the potatoes in a large saucepan and fill with enough water to cover. Bring to a boil and cook until they are tender when pierced with a fork, about 15-20 minutes.
Drain the potatoes and mash them in a bowl with a potato masher. Add the eggs, breadcrumbs, flour, cheese, parsley and salt to taste. Mix them with your hands to make a firm, dry mixture, adding more breadcrumbs or flour as necessary.
Heat the olive oil in a small frying pan (about 20cm in diameter) set over a medium heat. Roll tablespoons of the dough between the palms of your hands to form logs 4-5cm long. When the oil is hot but not smoking, add a few croquettes to the pan and fry until lightly browned on all sides, about 6 minutes.
Transfer the cooked croquettes to a plate lined with paper towels to drain before serving. Continue to cook the croquettes in small batches. Add more oil to the pan if necessary, being sure to allow it to heat up before adding the croquettes. The croquettes are best served immediately, but they can be made ahead of time and reheated in the oven if necessary.

These Delicious Things

By Clerkenwell Boy, Jane Hodson & Lucas Hollweg (recipe by Stanley Tucci)

BUY THE BOOK