CookEat Recipe
Potato Croquettes
Small breadcrumb-coated potato croquettes with butter, Parmesan and a hint of nutmeg.
Method
Steps
Step 1
Gather the ingredients: 300 g potatoes; 30 g butter; 20 g finely grated Parmesan; 2 egg yolks; 1 teaspoon sugar; A little grated nutmeg; Salt to taste; A little flour for shaping; 1 egg, beaten, for coating; About 60 g dry breadcrumbs; Oil for frying.
Step 2
Peel the potatoes and quarter large ones. Boil in salted water until tender. Drain thoroughly and press through a potato ricer or sieve while hot.
Step 3
Mix in the butter, Parmesan, yolks, sugar and nutmeg. Spread in a shallow dish and cool promptly until firm enough to handle; refrigerate if preparing ahead.
Step 4
Divide into 10 to 12 portions. On a lightly floured surface, shape each into a small spool or short cylinder. Dip individually in the beaten egg, then cover with breadcrumbs.
Step 5
Heat a safe depth of oil in a heavy pan, leaving ample headroom. Fry in batches at approximately 175°C, turning carefully, until evenly golden and the centre of a test croquette reaches 74°C. Drain on kitchen paper and serve hot.
Step 6
You can fry these croquettes in lard instead of oil, using the same cooking method.
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