RCI-SN.002.0251.001
Potato Croquettes
Potato Croquettes
Prep20 min
Cook45 min
Total65 min
Servings4
Difficultyintermediate
Ingredients
- floury potatoes750 gpeeled and quartered
- cream or melted butter2 tablespoons
- 3 unit
- ¼ teaspoon
- plain flour1 unitfor coating
- (150 g) dry breadcrumbs1½ cupsfor coating
- oil1 unitfor deep-frying
Method
1
Boil the floury potatoes in salted water until tender, approximately 15-20 minutes, then drain well and return to the pot.
18 minutes
2
Mash the hot potatoes until smooth, then stir in the cream or melted butter and nutmeg until well combined.
3
Beat 2 of the eggs in a small bowl, then fold into the mashed potato mixture until fully incorporated. Allow the mixture to cool completely.
4
Divide the cooled potato mixture into 8 equal portions and shape each into a cylinder or log approximately 7-8 cm long.
5
Set up three shallow bowls: one with plain flour, one with the remaining beaten egg, and one with dry breadcrumbs.
6
Coat each potato croquette first in flour, shaking off excess, then dip in beaten egg, and finally roll in breadcrumbs until fully coated. Place on a plate.
7
Heat oil in a deep-frying pan or pot to 180°C (350°F), testing the temperature with a small bread cube that should turn golden in about 30 seconds.
8
Carefully lower the croquettes into the hot oil in batches of 3-4, avoiding overcrowding, and fry for 2-3 minutes until golden brown on all sides.
3 minutes
9
Remove the fried croquettes with a slotted spoon and drain on paper towels. Keep warm while frying the remaining batch.
10
Serve the potato croquettes hot, either as a side dish or appetiser, with a dipping sauce of choice such as tomato sauce or sour cream.