Potato croquettes

Delicately crisp on the outside and luxuriously smooth within, potato croquettes epitomize the art of transforming humble ingredients into something refined and irresistible.

Originating from classic French cuisine, these golden morsels are crafted from creamy mashed potatoes, enriched with butter, cheese, or herbs, then lightly coated in breadcrumbs before being fried to perfection.  Each bite offers a harmonious balance of textures — the satisfying crunch of the crust giving way to a soft, velvety centre.  Whether served as an elegant appetizer, a comforting side dish, or a sophisticated hors d’oeuvre, potato croquettes bring warmth, flavour, and timeless appeal to any table.

Preparation Time: 15 Mins

Cooking Time: 35 Mins

Total Time: 1 Hr

Ingredients

For 6 servings…

110 gms         Comté cheese  - grated 

2 slices           Ham          

1                  Egg            

910 gms         Potatoes  - floury       

                   Nutmeg      

                   Salt

                   Pepper        

3                  Egg yolks     

For coating

                   Breadcrumbs  - fresh   

1                  Egg  - beaten 

For deep-frying

                   Oil

Method

Boil the potatoes in their skins.  Drain, peel and purée them.  Place them in a heavy saucepan over a high heat to dry them out - stirring with a wooden spoon.

Add the butter cut into small pieces, stirring well.  Season lightly withsalt, pepper and nutmeg.  Remove from the heat and add a whole egg, then the egg yolks and mix well.

Finely chop the ham and add it to the potatoes with the cheese.  Mix and allow the mixture to cool.

Put a few tablespoonfuls of flour on a plate.  Break an egg into a bowl and beat with a little salt and pepper.  Spread some breadcrumbs out on a separate plate.

Take spoonfuls of the potato mixture and shape them into cylinders in the flour.  Dip them in the beaten egg and then roll them in the breadcrumbs.

Heat the oil.  Put a batch of croquettes into the basket and plunge into the hot oil.  Fry them for 3-5 minutes, until golden-brown.  Then drain them.  Do not fry too many at a time.  Keep them hot while the remainder are being cooked.

Variations

The ham and cheese may be replaced by the same quantity of minced prawns or chopped herbs, or mushrooms fried in butter and finely chopped.  Alternatively, the ham and cheese can simply be omitted.