Croquettes

preparation

• Bring water to a boil with a little salt and caraway seeds. Cook the potatoes in the water until cooked. Let the cooked potatoes cool down a little and remove the skin from the still lukewarm potatoes. The peeled potatoes are pressed into a bowl with a spaetzle press. When the pressed potato mixture is cold, the egg yolks are added, so let them evaporate properly, otherwise the croquettes usually burst when frying. Season with salt and nutmeg, add cornstarch / breadcrumbs and mix a little.

• Spread some flour on a shelf. Form a "snake" out of the potato mixture by hand and wilt it in the flour. Use a yard stick to cut off 5cm long pieces.

• In a deep fryer, the toasts are fried at 180 ° C for about 5-8 minutes until they are golden brown. If you want, you can also turn the croquettes in breadcrumbs before deep-frying.