Potato: CROQUETS

INFO:

1. The amount of dough results in approx. 50 croquettes with a weight of approx. 40gr. apiece. Approx. 5 pieces per adult are calculated as a side dish. This is just a guide.
2. I actually always have croquettes in store in the frozen food. I prepared and frozen these for the holidays. They will be the side dish to my herbal beef tenderloin. It’s quick because all you have to do is bake in the oven.

PREPARATION:

1. Boil the potatoes and press them through the potato press while they are still hot. If you don’t have one, you have to peel the potatoes and chop them up with a masher. PLEASE do not use the blender. The dough is too runny. Let the potatoes cool down. Separate eggs and freeze the whites for later use.
2. Put the egg yolks, the whole egg, the melted butter, salt, pepper and nutmeg into the cooled potatoes and knead with your hands to form a smooth dough. Sift the potato starch over it and knead again.
3. Shape the dough into 2 – 3 rolls with a diameter of 2-2.5cm. Cut the rolls into 4-5cm pieces. Wet your hands with cold water. Roll the rolls through your hand and then through the breadcrumbs (breadcrumbs). Due to the moisture, the crumbs adhere to the croquettes.
4. Heat the oil in a wok (or large saucepan). Soak as many croquettes in the oil until the bottom is half covered. When the croquettes are done, they float to the surface (as with dumplings). If they have enough space, they turn on their own and turn brown all over.
5. I let the croquettes take only a weak color and remove them from the fat with a sieve spoon. Place on kitchen paper to suck off the excess fat. Bake the next portion until the rolls are all baked.

for immediate CONSUMPTION:

1. Place all the necessary croquettes on a baking sheet (do not grease) and reheat in the preheated oven (200 ° hot air), letting the remaining color take off. Then they can be served.

freeze for later:

1. Place the croquettes loosely in a flat container. Go more than 1 layer on top of each other, place baking paper between the layers. This way the croquettes don’t stick together.
2. Let frozen croquettes thaw in the container and then proceed as with freshly prepared. Depending on the desired browning, they then need another 8 – 12 minutes in the preheated oven.

TIP:

1. With homemade croquettes, you can determine the taste yourself. Ground mushrooms or fresh herbs can also be used in the dough. There are no limits to your own imagination. Just try it!