Croquette potatoes

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Photo: chefdecuisine.com
Prep Time:
30 minutes
Cooking Time:
15 minutes
Servings:
8


  • For the Croquette potatoes:
  •  Tags for<b>Croquette potatoes
  • Tags for Croquette potatoes
  • main ingredients:
  • potato Pageturner Cookbook
  • egg Pageturner Cookbook
  • bread Pageturner Cookbook
  • flour Pageturner Cookbook
  • type of dish:
  • side-dish Pageturner Cookbook
  • type of recipe:
  • vegetable Pageturner Cookbook
  • Country cuisine:
  • France Pageturner Cookbook
  • specific recipes:
  • restaurant Pageturner Cookbook
  • season and occasion:
  • Superbowl Pageturner Cookbook
  • dietary considerations:
  • vegetarian Pageturner Cookbook
  • Type of meal:
  • dinner Pageturner Cookbook
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    Ingredients

    • 2 pounds potatoes
      3 ounces butter, soft
      4 egg yolks
      to taste salt and pepper
      1/4 teaspoon grated nutmeg

      for breading:
      3 eggs, beaten
      2 tablespoons oil
      1/2 cup flour
      2 cups fresh breadcrumbs g

    Directions

    Preheat oven to 375 degrees. Cut potatoes into large cubes. Boil in salted boiling water until tender. Drain well, and put through a ricer. Mix well and combine with butter, egg yolks, salt, pepper, and nutmeg. Mixture should be thick.
    Cool the prepared mixture and shape into small logs, (1 inch round by 3 inches long).

    Coat the logs in flour, dip and cover in beaten egg mixed with oil and roll in breadcrumbs.
    Deep fry at 350 degrees F. until golden brown.

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