CookEat Recipe
Vanilla Potato Croquettes
Sweetened vanilla-flavoured potato croquettes, fried until golden and lightly dusted with powdered sugar.
Method
Steps
Step 1
Peel the six medium potatoes and boil them in the two quarts of water with the teaspoon of salt for about thirty-five minutes as a guide, until fully tender. Drain well, discard the boiling water and press the potatoes through a masher into a saucepan.
Step 2
Add the separate saltspoon of salt, ounce and a half of powdered sugar, teaspoon of ready-to-use pure vanilla extract and the two actual yolks separated from two shell eggs. Stir sharply over heat for about three minutes as a guide, until the mash is cohesive and the egg-containing mixture is fully cooked at 74°C. Transfer to a shallow dish and let cool just enough to handle.
Step 3
Divide into twelve equal parts. Roll on a lightly sugared board into short cork-like shapes. Dip in the separate beaten egg as needed, then lightly roll in the fresh bread crumbs.
Step 4
Heat refined canola oil in a deep fryer to 180°C. Arrange the croquettes in an uncrowded frying basket and fry for about six minutes as a guide, until golden and cooked through, with the centres reaching 74°C. Drain well.
Step 5
Arrange on a warm dish, sprinkle with the little additional powdered sugar and serve promptly.
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