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Potato Croquettes
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750g floury potatoes, peeled and quartered
2 tablespoons cream or melted butter
3 eggs
¼ teaspoon nutmeg
plain flour, for coating
1½ cups (150g) dry breadcrumbs, for coating
oil, for deep-frying
Prep time: 45 minutes + 2½ hours for chilling
Total cooking time: 30 minutes
Makes 12 |
- Steam or boil the potatoes for 10-15 minutes, or until just tender (pierce with the point of a small sharp knife—if the potato comes away easily, it is ready). Drain well and return to the pan. Stir over medium heat to remove excess moisture, then mash well.
- Stir in the cream or melted butter, one egg, the nutmeg and some salt and freshly ground black pepper. Spread the potato onto a plate with a wooden spoon, cover with plastic wrap and refrigerate for at least 30 minutes.
- Divide the potato mixture into 12 evenly sized portions and form each one into a sausage shape about 8 cm long. Place the flour and breadcrumbs into two separate shallow dishes. Lightly bat the remaining eggs and pour into a shallow bowl.
- Roll the croquettes in the flour and shake off the excess. Dip in the beaten egg, then coat evenly in the crumbs, shaking off the excess. Place the croquettes in a single layer on a try or plate, cover with plastic wrap and refrigerate for at least 2 hours.
- Fill a deep heavy-based pan a third full of oil and heat to 180°C (350°F) (a cube of bread dropped in the oil will brown in 15 seconds). Cook the croquettes in batches for 5 minutes, or until golden. Remove carefully with a slotted spoon, drain on paper towels and keep warm while cooking the remaining croquettes.
Note: These croquettes are not suitable for freezing.
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