Makes 20-30
Ingredients
1.2kg (about 6) desiree potatoes, peeled and halved
120g butter, chopped, at room temperature
80g sour cream, at room temperature
5 garlic cloves, crushed
1 cup dill, finely chopped
1 cup celery leaves, finely chopped
flour, for dusting
200g (2 cups) panko crumbs
170g (1 cup) polenta
160g (1 cup) fine semolina
400g plain flour
8 eggs, lightly beaten
vegetable oil, to deep-fry
lemon wedges, watercress and good-quality mayonnaise, to serve
Method
1. Place potatoes in a saucepan of cold water, bring to the boil and cook for 20 minutes or until tender. Drain and return potatoes to the saucepan. Add butter, sour cream and garlic. Using a potato masher, mash potatoes until smooth. Stir in dill and celery leaves and season with salt and pepper.
2. Shape 2 tbsp of potato mixture into a ball, then mould into a 5 cm-long cigar. Repeat with remaining mixture. Dust cigars with flour and transfer to an oven tray lined with baking paper. Place in the freezer for 30 minutes to firm.
3. Place breadcrumbs, polenta and semolina in a large bowl, season and stir to combine.
4. Place flour, eggs and breadcrumb mixture in three separate shallow bowls. Working quickly, dust croquettes with flour, shake off excess, then dip in egg and coat in breadcrumb mixture. Place on a plate and refrigerate for 20 minutes.
5. Fill a deep fryer or large saucepan one-third full with vegetable oil and heat over medium heat to 170°C (or until a cube of bread turns golden in 15 seconds). Working in batches, gently drop croquettes into the oil and fry, carefully stirring occasionally, for 3 minutes or until crisp and golden.
6. Remove croquettes with a slotted spoon and drain on paper towel. Sprinkle with sea salt and serve with lemon wedges, watercress sprigs and mayonnaise.