Your support helps us to tell the story
From reproductive rights to climate change to Big Tech, The Independent is on the ground when the story is developing. Whether it's investigating the financials of Elon Musk's pro-Trump PAC or producing our latest documentary, 'The A Word', which shines a light on the American women fighting for reproductive rights, we know how important it is to parse out the facts from the messaging.
At such a critical moment in US history, we need reporters on the ground. Your donation allows us to keep sending journalists to speak to both sides of the story.
The Independent is trusted by Americans across the entire political spectrum. And unlike many other quality news outlets, we choose not to lock Americans out of our reporting and analysis with paywalls. We believe quality journalism should be available to everyone, paid for by those who can afford it.
Your support makes all the difference.No one serves croquette potatoes anymore; I think they died a death during the Seventies when every pub and restaurant used to serve those frozen ones – but these parsnip-based versions elevate them to a higher level.
250g floury potatoes for mashing, peeled and roughly chopped
250g parsnips, peeled and roughly chopped
2-3tbsp flour
2 small eggs, beaten
50-60g fresh white breadcrumbs
Salt and freshly ground white pepper
Cook the potatoes and parsnips in boiling salted water in separate pans, then drain, mix together and return to the heat for a minute to dry them out and evaporate any excess water. Preferably using a potato ricer, mash the potatoes and parsnips then season and mix well. Mould the mixture into cylinder shapes about 3cm long and a little slimmer than a wine cork.
Have the flour ready in a dish and carefully roll the croquettes in it, holding them carefully with your fingers and shaking off any excess. Next roll them in the beaten egg, and finally roll them in the breadcrumbs.
Preheat about 8cm of oil to 160-180C in a large thick-bottomed saucepan or electric deep fryer.
When the oil is hot, fry the croquettes a few pieces at a time for 3-4 minutes until they are golden and drain on some kitchen paper. Serve immediately.
Join our commenting forum
Join thought-provoking conversations, follow other Independent readers and see their replies
Comments