Potato Croquettes
Makes6 servings
Cooking MethodFrying
CostInexpensive
Total Timeunder 1 hour
Recipe CourseSide Dish
Dietary ConsiderationHalal, Kosher, Peanut Free, Soy Free, Tree Nut Free, Vegetarian
MealDinner
Taste and TextureCheesy, Crisp, Rich
Ingredients
- 7 or 8 medium-sized potatoes
- 3 tablespoons butter
- 2 eggs, lightly beaten
- 2 tablespoons grated Parmesan cheese
- 1 tablespoon salt (approximately)
- ½ teaspoon nutmeg (approximately)
- Flour, as needed
- 2 eggs, beaten with 2 tablespoons water
- Fresh breadcrumbs
- Fat for deep-frying (lard or vegetable oil)
Instructions
-
Scrub potatoes, cook unpeeled and peel while hot. Puree in a food mill or rub through a sieve. Add butter, 2 eggs, grated cheese and mix well. Season with salt and nutmeg to taste. Work flour into potatoes, a tablespoon or two at a time, until you can form croquettes-sausage-shaped rolls about 1½" in diameter and 2" to 3" long. Dip each roll in egg-water mixture and roll in breadcrumbs until well coated on all sides. Heat fat in deep fryer. When it registers 375°F on a fat thermometer, add croquettes, four or five at a time, and cook each batch until they are a deep golden brown. Drain on paper towel before serving. If you prefer not to deep-fry these, shape potato-flour mixture into hamburger-like patties and fry in 1" hot fat. Drain on paper towel and serve.
1965, 1993 Mimi Sheraton
