CookEat Recipe
Potato Croquettes with White Pepper and Nutmeg
Golden crumb-coated potato croquettes made with whole eggs, butter, white pepper and nutmeg.
Method
Steps
Step 1
Wash and peel the eight medium potatoes. Cook in the two quarts water with one teaspoon of the salt for about thirty-five minutes, until tender. Drain thoroughly and press through a potato masher into a bowl.
Step 2
Add the remaining half teaspoon salt, two saltspoons white pepper, one light teaspoon freshly grated nutmeg, two whole eggs and half an ounce butter. Mix thoroughly with a wooden spoon for five minutes.
Step 3
Divide the mash into six equal portions on a lightly floured clean surface and roll each into a short cork shape. Beat the separate one coating egg in a shallow dish. Dip each croquette in the beaten egg, then coat lightly with breadcrumbs. Discard coating egg and crumbs that have touched the uncooked coating.
Step 4
Heat fresh refined canola oil to 350°F in a suitable deep fryer or deep stable pan, following its safe fill instructions. Fry in uncrowded batches for about five minutes, until golden and every centre reaches at least 160°F, with the egg-and-flour coating fully cooked. Lift out with a skimmer and drain thoroughly. Serve promptly on a warm dish lined with a clean food-safe folded napkin.
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