John Myers
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Potatoes: Croquettes
The perfect potatoes: croquettes recipe with a picture and simple step-by-step instructions.
the dough
- 400 g Boiled potatoes
- 1 piece Egg
- 100 g Potato flour
- 1 teaspoon Café de Paris, spice mix *
- Salt and pepper
for breading
- 1 piece Egg
- 5 tablespoon Breadcrumbs, grated yourself
for deep-frying
- 0,75 liter Rapeseed oil
- Peel the boiled potatoes and grate them finely. Use the press for hot potatoes. Make a smooth dough with egg, potato flour, salt, pepper and the Cafe de Paris spice. You can refine the dough with a small piece of butter.
- Prepare breadcrumbs and egg for breading and form small elongated dumplings out of the dough with wet hands. Roll these first in the egg and then in the breadcrumbs.
- Heat the oil in a saucepan (NO olive oil, please!) And check the temperature with a wooden spoon. If bubbles rise, the oil is hot enough. Of course, you can also use a classic deep fryer for frying.
- Now gradually slide the croquettes carefully into the hot oil with a metal skimmer. Do not deep-fry more than five or six croquettes at the same time, otherwise the oil will cool down too much and the croquettes will burst.
- Remove the golden-yellow baked croquettes from the oil and drain on paper towels.
- TIP: They are ideal for freezing and then only have to be baked with a little fat in a pan or in a pipe without fat.
- They are a great accompaniment to all meat dishes with sauce and can also be made from the rest of the mashed potatoes.
- * Link to spice mixtures: Spice mixture freely based on the “Cafe de Paris” recipe from Geneva
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