Croquettes
Back then, we only had them when we went out to dinner: Croquettes.
The greatest thing for me as a child …
Crispy on the outside and sooo creamy on the inside.
Today, croquettes, potato croquettes (or croquetes, croquetas or croquettes – depending on the country) hardly seem to exist in restaurants. Never mind! You can do it yourself.
Preparation time
1 hr.
Frying time
approx. 10 min.
Servings
About 18 pieces
The Asian Panko breadcrumbs is spicier, fluffier and crispier than the conventional breadcrumbs.
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Ingredients
- 400 g floury potatoes
- 2 eggs
- 10 g soft butter
- 2 tbsp flour
- 80 g panko
(or normal breadcrumbs) - Salt
- fresh nutmeg
- 1 pckg frying fat
Goes well with …
… Crust roast.
Tip
If you don’t need that many croquettes (18 is quite a lot as a side dish for for 2 persons), just freeze the rest after the first frying. Then you will have it easier next time: Defrost frozen croquettes briefly. And then just fry the desired amount as needed.
Preparation
The filling
Peel potatoes and cut into coarse pieces.
Cook in salted water for 15-20 minutes.
Drain, spread on a large surface and let steam out.
Separate eggs in two bowls. Store egg white!
Mash the potatoes and mix well with the egg yolks, butter, 1 tsp salt and nutmeg.
How fine should it be?
The finer you like your croquette filling – the more you need to tamp. You may also use a blender 🙂
Taste the mixture.
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Form croquettes
Dust work surface with a little flour and form croquettes.
I make small balls first and then roll them flat. And because I want them to be perfect, I also round off the corners.
But you don’t have to do that: you can simply form long rolls and cut them into suitable pieces. Or they stay with the bullets.
Tip
The shape does not have to be perfect now: they will be reshaped in a moment.
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Now breading …
Whisk egg whites lightly.
Place egg whites and panko each in a deep dish. Dip croquettes first in egg white, then flour in panko.
Now that gives a little mess: rinsing hands in between helps.
Roll croquettes again, pressing down breadcrumbs.
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… and now fry.
Heat frying fat in a saucepan to no more than 170° / 338°F (otherwise they will burn), fry croquettes in it in batches until golden brown.
Drain fat on a paper towel
I fry them 2x.
Why?
This makes them wonderfully crispy.The first time, I gently fry them for about 5 minutes, until they are already a bit crispy, but still quite light. I place them on paper towels, where they can drain and cool.
Just before serving, I reheat the frying fat and fry them again for about 5 min. until they are nice and golden brown.
Delicious.
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