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Antonio Carluccio's potato croquettes

Method

  • Cook the potatoes in lightly salted boiling water until tender. Then drain well and allow to cool a little, before peeling while still warm.
  • Mash the potatoes in a large bowl. Then add 3 egg yolks with the parmesan, parsley and seasonings. Mix well until a soft dough is formed. Set aside for about 5 mins to cool a little. 
  • Then put a spoonful of the mixture in your hand (or on a lightly floured workbench). Place a stick of cheese in the centre, cover with more of the potato mixture and shape into a croquette.
  • Place flour in one bowl, 1 egg mixed with the milk in another, and the breadcrumbs in a third bowl.
  • Then lightly flour a croquette, dunk in the egg wash and roll in the breadcrumbs. Repeat the process.
  • Heat oil to 180°C in a large heavy-bottomed pot or deep fryer. 
  • Fry the croquettes until golden brown and drain well on kitchen paper towels. (The croquettes are ready when they float to the top of oil.)

Ingredients

  • 800 gm potatoes, scrubbed
  • sea salt & freshly ground pepper
  • 3 medium eggs yolks & 1 egg
  • 4 tbsp freshly grated parmesan
  • 1 heaped tbsp chopped fresh parsley
  • 250 gm mozzarella, cut into sticks
  • plain flour
  • ¼ cup milk
  • packet breadcrumbs
  • vegetable oil for frying kitchen

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm