Ingredients
Serves 4-62 good sized Desiree potatoes (about 350g)
30g butter, cut into cubes
½ tsp fine salt
Pinch of ground white pepper
Pinch of ground nutmeg
100g Fontina cheese, cut into 1cm cubes
½ cup all purpose (plain) flour
5 free range eggs, lightly beaten
1 cup bread crumbs
2lt vegetable oil for deep frying
Flaky sea salt and cracked black pepper
Method
Place the potatoes in a deep pot and cover completely with cold water. Bring quickly to the boil over a high heat and boil rapidly until the potatoes become really soft. Strain the potatoes and carefully peal them while they are still hot (use a clean tea towel to hold them while peeling). Place the peeled potato into a bowl and, using a potato masher, mash together with the butter, fine salt, white pepper and nutmeg, until smooth. Cover with some baking paper and place in the fridge to cool completely.
Once cooled, roll the mash into little balls (a little smaller than a golf ball) and push a cube of Fontina cheese into the middle of each ball, making sure that the potato completely covers the cheese on all sides.
Place the flour, egg and breadcrumbs, separately, into three bowls.
Roll each croquette first in the flour, then the egg and finally the breadcrumbs.
Heat the vegetable oil in a deep pot (do not fill the pot more than ½ with the oil) over high heat until is reaches 180˚C.
Fry the croquettes in three batches for 3-5 minuets or until a deep golden brown. Remove with a slotted spoon and place on some absorbent paper to drain. Season with flaky salt and black pepper.
Arrange on a plate and serve immediately.