CookEat Recipe
Anchovy Potato Croquettes Christiana
Apple-shaped potato croquettes with oil-packed anchovies, parsley, mustard and nutmeg, fried in a breadcrumb coating.
Method
Steps
Step 1
Peel six good-sized potatoes and boil them in two quarts of water with one teaspoon of salt for about thirty minutes, until tender. Drain thoroughly and press through a potato masher into a sauté pan.
Step 2
Cut six medium oil-packed anchovies into short pieces. Add to the mash with half a teaspoon of chopped parsley, half a teaspoon of prepared Dijon mustard, half a teaspoon of salt, two saltspoons of white pepper, half a saltspoon of grated nutmeg, two pasteurized egg yolks and half an ounce of butter.
Step 3
Place the pan over the heat and stir briskly with a spatula while cooking for about five minutes, continuing as needed until the egg-enriched mash reaches at least 160°F. Remove from the heat.
Step 4
As soon as the mash can be handled safely, divide into twelve even parts. Roll them on a lightly floured surface into small apple-like shapes.
Step 5
Put additional beaten pasteurized whole egg and breadcrumbs in separate dishes. Dip each croquette in the egg, then roll lightly in the breadcrumbs. Discard coating ingredients left after use.
Step 6
Heat enough canola oil for basket frying in a suitable fryer within its operating fill limits. Fry the croquettes in small batches until nicely golden and hot throughout. Drain well on a clean food-safe absorbent cloth or paper, arrange on a hot dish and serve.
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