A fancy side dish that is easy and simple to prepare. That is what makes potato croquettes such a delightful appetizer for a main entrée of roast or stew. This recipe is an adaptation of the original French croquette dish and serves about four to five persons.
- 400 grams potatoes
- 1/8 liter milk
- 150 grams flour
- 10 grams butter
- ½ tsp salt
- 1 egg yolk
- grated nutmeg
- 1 whole egg
- dried bread crumbs
- Peel potatoes and boil for 20 minutes. Drain the water and let potatoes sit for a few minutes. Do not allow potatoes to cool.
- Sprinkle salt and nutmeg to potatoes. Add butter and mash. Pour milk slowly into potatoes and keep mashing until smooth but stiff.
- Add the egg yolk. This will make mashed potatoes sticky.
- Add flour and continue mashing until mixture is stiff and firm
- Scoop spoonfuls of mashed potatoes and form into balls, rolls, or discs, depending on your taste. Place them on a board and let chill in the fridge for at least 30 minutes.
- Dip croquettes into beaten egg then roll in bread crumbs until coated entirely.
- Heat oil in a skillet up to 350 degrees Fahrenheit. Deep fry croquettes for 2 minutes or at least until golden brown. Handle each one carefully to avoid crumbling.
- Drain potato croquettes on paper towels and serve while hot.
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