in Germany

Almond croquettes

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Ingredients for 4 servings:

  • 500 g potatoes, cooked
  • 200 g almond(s), flakes
  • 2 tbsp cornstarch
  • nutmeg
  • 100 g flour
  • Salt
  • 2 eggs
  • Fat for frying

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Boil the potatoes in their skins and peel enough to make 500g of boiled, peeled, and hot potatoes. Separate the eggs, press the potatoes through a ricer, add two egg yolks, the cornstarch, salt, and freshly grated nutmeg. Roll the mixture into a log on a floured surface, flatten the log, cut into 1cm-wide strips, and form into small rolls. Beat the egg whites thoroughly with a fork—there should be no strings left. Then dip the rolls first in the flour, then in the egg whites, and finally in the flaked almonds. Heat the oil in a deep fryer to 180°C and fry the rolls until golden brown.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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