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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.