Next New Zealand – September 2019

Sicilian potato croquettes

SERVES 4-6

4 medium-sized (all the

same size is preferable)

old potatoes (ie Desiree,

Nadine, Red Rascal, Rua

or Agria), cleaned

Sea salt and freshly ground

black pepper, to taste

½ tsp nutmeg

75g unsalted butter

A generous handful flat-leaf

parsley, freshly chopped

2 large eggs, beaten

150g (1¼ cups) dried

breadcrumbs

Olive oil or groundnut oil,

for deep frying

1 Place the potatoes in a

medium-sized saucepan

of boiling water. Keep them

cooking but not boiling

(boiling will encourage the

skins to burst) for about 15

minutes or until tender.

2 When the potatoes are

tender, drain and leave

them to cool. Peel away

the skins and press the

flesh through a ricer or

food mill into a bowl.

Don’t use a food processor

as this will develop the

starch too much.

3 Add the salt, pepper,

nutmeg, butter and parsley.

Mix well and form into

10cm x 7.5cm pieces, then

roll into smaller rods that

are fork-friendly, size-wise.

4 Dip the rods into the beaten

egg, then the breadcrumbs.

Place on a baking paper-

lined tray and chill in the

refrigerator for 30 minutes.

5 Heat the oil and fry the

croquettes in batches until

golden. Drain on paper towels

and sprinkle over some more

salt if desired. Serve hot.

Edited extract from Cucina

Siciliana by Ursula Ferrigno

(Ryland Peters & Small,

$39.99). Distributed by

Bookreps NZ.

136 NEXT / SEPTEMBER 2019

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