Homemade croquettes

Ingredients for 4 servings:

• 800 g potatoes, with skin, freshly steamed or boiled
• 1 egg yolk
• 60 g potato flour or a little more
• 4 pinches of salt
• 2 pinches of nutmeg, freshly grated
• 2 tbsp finely chopped parsley or other herbs, possibly basil pesto (recipe in my profile)
• 2 eggs
• 6 tbsp, heaped Viennese semolina (double-grain flour)
• 8 tbsp, heaped breadcrumbs
• Oil or frying fat

Instructions

Working time approx. 45 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 2 hours 15 minutes

also works with waxy potatoes

Wash the potatoes, boil them with the skin on in salted water for about 30 minutes, drain well, and let them steam thoroughly on the still-warm stovetop. Peel the steamed potatoes and press them through a potato ricer or similar until they have “potato snow.” Knead the mixture with potato flour, egg yolk, salt, nutmeg, parsley, or other herbs (or pesto) by hand until smooth and let it rest for about 30 minutes. Then gradually take individual portions of the mixture and form them on a floured work surface into approximately 2 cm thick, even rolls (“cigars”) and cut them to the desired length. For the breading, beat the egg. Set aside the flour and breadcrumbs. First, lightly coat the croquettes all over in flour, then coat them completely in the beaten egg and immediately coat them in breadcrumbs. The croquettes made this way can also be refrigerated and deep-fried the next day. Fry the croquettes one at a time in hot oil or in a deep fryer at approx. 170 °C until golden brown, remove, drain slightly on kitchen paper and serve immediately.