recipe for Potato Croquettes comes from Diane
Seed. Diane has lived in Rome for thirty years,
and she has built up an international reputation
for her unrivaled knowledge of Italian regional
cuisine and wines. She runs her own cooking school
with courses throughout the year in Rome, Campania
(on the Amalfi coast) and Puglia (on
the 'heel' of Italy).
Diane is the author of many cook books. Her first
book, Top one Hundred Pasta Sauces, has
sold well over a million copies and been translated
into twelve languages. She now writes for various
magazines, as well as traveling the world giving
lectures, lessons and demonstrations, spreading
the knowledge she has acquired over the years
from farms, palazzi, markets, restaurants and
is also the Italian food consultant for Marks
and Spencer in the UK and now spends considerable
time helping chefs and suppliers enlarge their
repertoire with authentic regional dishes.
you would like to learn more about Diane's cooking
crisp cylinders of fried mashed potato belong
to the cucina provera tradition. Today they are
served as delicious antpasto. The secret of success
with this recipe is to work as quickly as possible,
mixing in the ingredients while the potato is
still hot. This is one occasion where a food processor
is not suitable, because it makes the mixture
too glutinous. You may like to add diced ham or
salami to the potato mixture".
for Potato Croquettes
gm paptoes (such as Desirèe)
50 gm (2/3 cup) grated parmesan
35 gm butter
1 whole egg
1 egg yolk
Finely chopped parsley, to taste
Olive oil, for deep-frying
1 egg white
1 whole egg, beaten
to make Potato Croquettes
the unpeeld potatoes in a saucepan of boiling
water until very tender.
and peel as soon as they are cool enough to
with a potato masher and, using a wooden spoon,
gradually beat in parmesan, butter, egg, yolk
and parsley. Season to taste.
the mixture into the shape of your choice.
the coating, whisk egg white until foaming and
stir into beaten egg.
the croquettes in the flour to coat lightly,
dip in the egg mixture and then coat well with
the oil in a saucepan or deep-fryer to 180ºC.
croquettes until golden, drain on absorbent
paper. Serve immediately.