Potato Croquettes
- 8 large potatoes, roasted
- 6 ounces butter
- Salt
- Pepper
- Small onion (the size of a nutmeg), very finely chopped
- 1 Tbsp parsley, chopped
- 1/8 tsp nutmeg
- 6 egg yolks, beaten
- 2 egg whites, beaten
- Cracker dust
Scrape out the inside of the roasted potatoes. Press them closely in a pan or sizeable bowl. Cover and let it stand for about an hour or two. When cold, add butter. Mash them together with a potato masher until thoroughly incorporated. Add pepper and salt to taste, chopped onion and parsley and nutmeg. Stir all well together.
Stir the beaten egg yolks and egg whites into the potato. Shape in a wineglass or croquette mold. Roll them twice in cracker dust and then brown in boiling lard. Put enough lard to float and cover them. Have the lard hot to the point of boiling when you place the croquettes in.
Stir the beaten egg yolks and egg whites into the potato. Shape in a wineglass or croquette mold. Roll them twice in cracker dust and then brown in boiling lard. Put enough lard to float and cover them. Have the lard hot to the point of boiling when you place the croquettes in.
Submitted by Mar 7, 2010
15 min
30 min
45 min