← All recipes
Truffle and Potato Croquettes
6
Steps
- Peel the potatoes, cut them into even sized pieces and cook in boiling salted water until tender.
- Meanwhile, thinly slice the leek and sweat it in a little olive oil with a pinch of salt over a medium heat.
- In a large saucepan, slowly bring the milk to scalding point (being careful it doesn’t boil over). Add a tablespoon of salt to it.
- In a separate pan, melt the butter, stir in the flour to make a roux and cook for 5 mins over a medium heat or until the roux is golden brown.
- Gradually add the hot milk, stirring to prevent lumps forming. Cook gently for about 10 mins over a medium heat.
- Drain the cooked potatoes and crush them. Add to the sauce along with the cooked leeks and finely chopped chives and parsley. Stir in the truffle oil.
- Cool the mixture then spoon it into a piping bag. Pipe long cylinders of the mixture onto a parchment lined a baking tray and pop them in the freezer until solid.
- When you’re ready to coat the croquettes, beat the eggs with a pinch of salt.
- Cut the frozen cylinders of filling into bite-sized pieces about 2cm long.
- Working in batches, toss the croquettes first in the beaten egg and then coat them in the breadcrumbs.
- Heat enough oil in a deep-fryer or tall, heavy pan to come one-third of the way up the side. Once the oil is hot, fry the croquettes a few at a time for about 2 mins or until golden brown.
- Leave the cooked croquettes to drain on kitchen paper while you fry the remainder. Serve hot, dusted with finely grated pecorino cheese.
Originally published at Gordonramsayrestaurants.com. Reproduced for personal collection.
