Potato Dishes
Croquette Potatoes
Duchess potato mixture rolled into corks, coated in flour, egg and white breadcrumbs, and deep fried golden. Served with fried parsley.
- Serves 10
- Deep-fried
- Made with duchess potato mixture
- French
Method
Turn the duchess potato mixture on to a floured board and allow to cool.
Mould into small balls 25 g (1 oz) in weight.
Pass through flour, egg wash and breadcrumbs.
Mould into cork shapes, place in a frying basket and fry in deep oil to a golden colour.
Drain and serve on a papered dish garnished with fried parsley.
Tip: tap a step to tick it off as you cook.
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See also
Chef’s notes
- Use a frying basket when deep frying potatoes, so that they can be lifted out at once if the oil bubbles up. Never fill the pan more than a third full of oil.
Shopping list for 10 portions
Dairy & eggs
Baking
Oils, vinegars & sauces
Fresh herbs
Converted from the original Cookeryonline recipe card (No. 12).