If you need to have something “fried”on your table for iftar every evening, there should be a list of go-to recipes for every fasting day of the holy period of Ramadan. Recipes that are easy and can be made ahead include spring rolls, tuna pasties and taro fritters. The latest addition to my repertoire is the crispy potato croquettes, from Bon Appetit, with its creamy cheese filling. For non-veg alternatives, you can stuff your croquettes with cooked chicken, fish, prawns or crab meat and use any mature sharp tasting cheese and fresh herbs you have on hand.
1 egg yolk, room temperature
1 cup cold mashed potatoes
4 tablespoons grated parmesan
2 tablespoons chives, chopped
1/2 tablespoon all-purpose flour
1 large egg + 1 egg white, beaten
1/2 to 1 cup fresh breadcrumbs
Salt and pepper, to taste
Vegetable oil, for deep frying
- Mix egg yolk, potato, parmesan, chives, flour, salt and pepper in a large bowl.
- Roll into walnut-size balls; chill until cold, at least 2 hours. Beat eggs in a bowl.
- Place breadcrumbs in another bowl and pour vegetable oil into a medium skillet.
- Heat over medium till a pinch of breadcrumbs bubbles immediately when added.
- Dip potato balls in egg, then roll in breadcrumbs. Fry the croquettes in batches.
- Turn them over often until they are golden brown and crisp for 3 to 4 minutes.
- Drain well on paper towels and serve hot. Servings: Makes 18 potato croquettes.