Foodreference.com - Recipe Section
A collection of modern, classic, historic, cookbook, restaurant and chefs recipes, including cooking tips, techniques & methods

YOU ARE HERE >>

 RECIPES > 

Sign up for FoodReference Weekly Newsletter

..Potato Recipes pg 2.. ..Parieseanne Potatoes.. ..Parmesan Potato Wedges.. ..Plain Potato Pudding.. ..Pommes Souffles.. ..Potato Apples (1896).. ..Potatoes Au Gratin.. ..Potato Cabbage Casserole.. ..Potato Cabbage Torte.. ..Potato Cheese Lasagna.. ..Potato Croquettes w/Fontina.. ..Potato Croquettes (1875).. ..Potato Fritters (1896).. ..Potato Cutlets with Chutney.. ..Potato Gratin.. ..Potatoes and Onions.. ..Potatoes & Parsnips in Squash Bowls.. ..Potato, Pepper, Onion Bake.. ..Reuben on a Spud.. ..Roasted Potatoes.. ..Roasted Garlic Potatoes.. ..Roasted with Bacon & Goat Cheese.. ..Roasted Potatoes with Roquefort.. ..Roman Roasted Potatoes, Peppers Onions.. ..Rosemary Potatoes.. ..Rosemary Potatoes with Carmelized Onion.. ..Rosemary Roasted Potato Wedges.. ..Rosemary Potato Skewers.. ..Sage And Cheddar Potato Gratin.. ..Scalloped Potatoes.. ..Scalloped Potatoes w/Parmesan & Thyme.. ..Speckled Potatoes.. ..Spicy Potatoes.. ..Steamed New Potatoes with Parmesan.. ..Tomato & Potato Casserole.. ..Widow's Potatoes.. ..Wisconsin Potatoes with Goat Cheese.. ..Yukon Gold & Sweet Potato Gratin..

. Home . . Recipes . . About & Contact . . Links .

 

POTATO CROQUETTES WITH FONTINA

The Silver Spoon, Phaidon Press

Serves 4

Ingredients
• 1 3/4 pounds mealy potatoes
• 3 eggs
• 2/3 cup Parmesan cheese, freshly grated
• 3 1/2 ounces fontina cheese, cut into sticks
• 2-ounce cooked, cured ham slice, cut into sticks
• 1 1/2 cups bread crumbs
• vegetable oil, for deep-frying
• salt and pepper
• fresh basil leaves, to garnish


Directions
Cook the whole unpeeled potatoes in plenty of salted water for about 45 minutes until tender, then drain, peel and tip into a bowl.

Mash with a potato masher.

Separate one of the eggs and stir the yolk and one whole egg into the potato with the Parmesan.

Mix well and season with salt and pepper.

Shape the mixture into croquettes and push a stick of fontina and a stick of ham into each.

Beat the remaining egg with a pinch of salt in a shallow dish and spread out the bread crumbs in another shallow dish.

Heat the oil for deep-frying in a large pan.

Dip the croquettes in the beaten egg, then in the bread crumbs and fry in the hot oil until golden brown.

Remove with a slotted spatula, drain on paper towels and pile into a pyramid on a warm serving dish.

Garnish with basil leaves.
 

Please feel free to link to any pages of FoodReference.com from your website.

All contents of this website are
Copyright © 1990--2008 James T. Ehler and FoodReference.com, unless otherwise noted. All rights reserved. You may copy and use portions of this website for noncommercial, personal use only. Any other use of the materials in this website without prior written permission is prohibited.

Contact email: james@foodreference.com