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potato croquettes

updated

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Ingredients for 1 servings:

  • 450 g jacket potatoes
  • 2 tbsp corn, ground, slightly coarser
  • 2 eggs, separate
  • Salt
  • Nutmeg, freshly grated
  • 2 tbsp buckwheat, ground
  • 3 tbsp corn, ground, slightly coarser (semolina)
  • 3 tbsp fat, for frying

Instructions

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

gluten-free + dairy-free

Boil the potatoes until soft, rinse well, and peel. Rice or mash finely. Mix 2 egg yolks + 2 tbsp. not quite ground corn (corn semolina), salt + plenty of freshly grated nutmeg, and season well to taste. On a floured board, form the dough into a log about 6 cm in diameter and cut slices about 1.5 cm thick. Shape the slices into rolls. Dip these rolls first in ground buckwheat/corn, then in the lightly beaten egg white, and finally in the ground buckwheat. Heat the cooking fat in a pan, add the croquettes, and fry on all sides over medium heat. Arrange the potato croquettes on a preheated platter.

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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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