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Croquette Potatoes

Makes 10 – 12 portions Deliciously addictive, with the combination of the crunchy coating and creamy interior.
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Course: Side Dish
Ingredients Equipment Method Notes

Ingredients
  

  • 1 kg Kestrel Potatoes
  • 50 g Butter
  • Two Egg Yolks
  • Salt and pepper
  • 400 g Panko Breadcrumb
  • Flour
  • One Egg plus two egg whites
  • Vegetable oil Canola or similar, but not Olive oil

Equipment

  • You’ll need a saucepan to boil the potatoes plus a second similar saucepan (or clean the first one) for your temporary deep-fryer plus a fine wire sieve and a couple of bowls, a whisk, a spatula, a large spoon plus a slotted metal spoon for your finished croquettes.

Method
 

  1. There are a couple of ways to portion the potato to make it ready for crumbing.
  2. You can use a disposable piping bag to form long tubes and then cut or use a large ice cream scoop to do individual portions.
  3. For both preparation methods the potato is best handled very gently at room temperature but should be chilled after crumbing to firm them up before frying.
  4. The crumbing procedure is flour egg and breadcrumb – in that order.
Cooking
  1. In a small saucepan pour 400ml oil and bring to frying temp – around 175c. Keep an eye on the temperature. Check the temperature by dropping a little loose breadcrumb in. It should bubble vigorously.
  2. Gently lower the croquettes into the oil. Maintain separation. Don’t overload.
  3. Regulate the cooking temperature, up or down
  4. Cook for one minute. With your slotted spoon turn them to prevent scorching on one side
  5. Total cooking time is 2 minutes or until golden brown.
  6. Take the croquettes out with your slotted spoon and on to absorbent kitchen paper. Do another batch
  7. You should able to do at least 3 batches without keeping the cooked ones warm
  8. Serve

Notes

You can substitute a generic brand breadcrumb if you wish. They tend to retain more oil and colour more quickly
Yes you can keep them warm in a slow oven but the croquettes will lose their crispness if kept too long
The finished oil should still be usable. Strain or filter the cooled oil, seal the oil in a dark container, date and label the container and keep in the fridge.