Golden crisp crunch gives way to soft fluffy potato complimented perfectly with a bold flavoured dipping sauce.
Potato Croquettes are an absolute crowd pleaser & are the perfect vehicle to carry a plethora of fabuliciouz flavours! This is my base recipe which pairs wonderfully well with my strong Spiced Aioli.
You’ll need to start this one the day before you want to serve it.
I begin by steaming 750g worth of peeled & chopped up tatties. I prefer to steam, rather than boil, so the potatoes don’t get waterlogged. It just makes it even fluffier!
Once they’re tender, grab a masher & give them a good squish up. It’s really important that you don’t mash them in a food processor because they get way too smooth for this recipe.
Next, add in 2 tablespoons of butter along with 1 lightly beaten egg, 1/4 teaspoon of nutmeg & season generously with salt & pepper. Stir it all in to mix well then spread the mash out onto a flat plate, cover it in tin foil & pop in the fridge overnight.
The following day, divide your chilled mash up into equal sized portions & roll into sausage shapes. Then comes the good old crumbing production line!
- Bowl 1 – plain flour
- Bowl 2 – 2 lightly beaten eggs
- Bowl 3 – whatever kind of crumb floats your boat
Once all of your Croquettes have been through each bowl, add them to a tray which you then need to cover with tin foil & pop back in the fridge for another 2-3 hours to firm up again.
Deep fry time! Get your oil nice & hot before carefully sliding in each croquette to turn a beautiful golden colour. Drain the excess oil from them & they are good to greedily devour!
But Wait! There’s More!
I promised you a fabuliciouz Spiced Aioli to dip those deep fried potato pillows of loveliness in.
This is where my food processor I got in the Christmas sales has been an absolute game changer!
Into the bowl goes 2 eggs, 1 tablespoon + 1 teaspoon of lemon juice, 12 drops of tabasco sauce, 2 teaspoons of salt & 1/4 teaspoon of black pepper. Give that lot a jolly good whazz until it’s all blended up nicely. Now, with the machine still running, start to pour in a slow, steady stream of 1/2 cup of olive oil until it’s gorgeously smooth. Add in 8 cloves of crushed garlic & process it until it’s also smooth & Voila! Instant Aioli! Pour into a pretty bowl to serve with your Croquettes.