The Secret To Making Perfectly Crispy Croquettes At Home

By Chef Jack Ovens · 60 min

Ingredients

Instructions

1. Preheat the oven to 220°C (430°F). Line a baking tray with parchment and make eight small mounds of rock salt for the potatoes to sit on.
2. Prick the potato skins with a fork, put the potatoes in a bowl, coat them with olive oil, set them on the salt mounds and bake for 1 hour 15 minutes. Take them out and let them cool enough to handle.
3. Meanwhile, fry the bacon in a dry pan for 3-4 minutes until golden and crisp. Transfer the bacon and its fat to a bowl.
4. Peel the potatoes and mash them with a ricer or masher, then add them to the bacon. Add the cheeses, spring onion, milk, salt and pepper, mix well and shape into balls.
5. Set up three bowls: plain flour, beaten egg and breadcrumbs. Coat each croquette in flour, then egg, then breadcrumbs. Work in batches.
6. Fry the croquettes in vegetable or sunflower oil at 180°C (350°F) for 3-4 minutes until deep golden and crisp. Drain and season with salt.
7. Serve with the herby mayonnaise.

Summarized from Chef Jack Ovens's video. Watch it for the details.

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