Table in Venice : Recipes from My Home (9781408889091) by Mcalpine Skye

Author:Mcalpine, Skye
Language: eng
Format: epub
ISBN: 9781408889091
Publisher: Bloomsbury Pub Plc
Published: 2018-10-15T00:00:00+00:00

WALNUT CROQUETTES

Crochette di Noci

Croquettes of all kinds – potato, cheese, tuna, veal – are a staple in bacari across Venice. Unlike croquetas, their Spanish counterpart, their filling shouldn’t be completely smooth and creamy, but should have depth and texture. Walnut and mashed potato is an unusual but hugely moreish combination. Unexpectedly rich and earthy, it washes down particularly well with a glass of Prosecco or a dry spritz. This recipe is very loosely adapted from one in Maria Agostini’s book, Cucina Popolare Veneto-Ebraica.

Makes 20–24

4 baking potatoes (about 1kg), peeled and quartered

200g walnuts

2 large eggs

120g plain flour

120g dried breadcrumbs

groundnut or sunflower oil for deep-frying

sea salt and freshly ground black pepper

Cook the potatoes in a large pan of boiling salted water until tender. Meanwhile, blitz the walnuts in a food processor until they resemble coarse sand. If you don’t have a food processor, chop them by hand – it will take a little time.

When the potatoes are cooked, drain them in a colander, return them to the pan and mash well. Separate one egg into small bowls. Set aside the egg white. Mix in the egg yolk and the other whole egg in to the mashed potato, followed by the ground walnuts. Season with salt and pepper to taste.

Lightly beat the egg white in a small bowl. Put the flour in another bowl and the breadcrumbs in a third. Scoop a little of the potato mixture into the palm of your hand and roll it into a small ball roughly the size of a golf ball. Dip it into the egg white, then into the flour and finally into the breadcrumbs, making sure it is well coated. Toss it gently in the palm of your hand to dust off any excess crumbs, then place on a plate or baking tray. Repeat with the remaining ingredients, then chill for 20–30 minutes. This will ensure that the croquettes hold their shape during frying.

Fill a large, deep, heavy-based saucepan about a third full with oil. Place it over a medium heat and heat to 170–180°C. If you don’t have a thermometer, test the temperature by dropping in a small cube of bread; it should sizzle and turn golden in 30 seconds. If it browns more quickly, lower the heat a little.

Working in batches, lower the croquettes into the pan, taking care not to overcrowd it. Fry for about 4 minutes, until golden brown all over, then lift them out with a slotted spoon and drain on kitchen paper. Sprinkle with salt and serve warm.

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