Croquette potatoes

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Photo: Page Turner E-cookbooks

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
  • Cook Mode (Keep screen awake)

    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.

    Country cuisine Ecookbook(s) showing the recipe Croquette potatoes:

    3 Countries Ecookbooks in the spotlight

    France E-cookbook

    France

    USA Complete E-cookbook

    USA

    Italy Complete E-cookbook

    Italy

    3
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