There are times when I wish I lived in a time where technology isn’t amplified, to a world where 90 % of humanity’s daily life is dependent on being connected online. Now, it seems, is the time where correspondence is equals to 120 characters or a single photograph. Spending time with friends has now become an instant update of activities chosen from a drop down list and tiny facial icons. I do no find anything wrong with all of these. If I did, I could easily choose not be a part of it. I do enjoy and is grateful for the progress of modernity. I just desire for a small fraction of time where I can sit in a small corner café and have a face to face conversation with friends. Such a small matter has become something a bit troublesome to most.
That last bit however, I confess, most of it is my fault. I chose to move. It’s not all that bad you know. Now I rely mostly on technology to see how the life I left behind is doing. It’s not so bad after all.
Moving on.
I’ve been thinking of making this afternoon snack for some time and finally did it yesterday. I’ve been juggling ideas as to what flavour the croquettes should be. There’s curry, shepherd’s pie and cheese. In the end I made a basic recipe, salt and pepper.
Potato Croquettes
(makes about 10)
4-6 medium sized potatoes (the ones used for stews)
1-2 TBSP unsalted butter
1 medium sized egg
2 TBS full cream milk
¼ to ½ TSP salt
Pepper
Panko (Japanese breadcrumbs)
Oil for deep frying
Procedure:
- Peel and cut the potato in quarters. Lay in a single layer on a bed of a steamer and steam for about 15 minutes or until toothpick easily pricks a piece. You may of course choose to boil them in water, skin on, to be peeled later on. I just found this step to be easier and I can clean up the mess the potato cooks.
- Once steamed, gather the potatoes on a plate and let rest for at least 5 minutes allowing the remaining moisture to evaporate. The potatoes should still be moist as you mash it. I kept a few chunky pieces.
- Add a tablespoon of butter for every 1 ½ cup of mashed potato, mix thoroughly. Then add the milk and pepper. Add a small amount of salt first, mix then adjust accordingly. Meanwhile heat the oil.
- Scoop a heaping tablespoon of the mashed potatoes then dunk them in a lightly scrambled egg. Turn it around to coat evenly. Scoop it out, wiping the excess egg wash then into a bed of panko. Coat each piece evenly, shake off excess. Once all the pieces are evenly coated with the batter deep fry until golden brown. Scoop with a slotted spoon or kitchen thongs then keep covered as you cook the rest of the croquettes. Serve while still hot.
The croquette came out creamy and the batter crunchy and thin. It smelled really good thanks to the butter.
