A fancier side dish than boiled potatoes ;-)
Ingredients for 4Show US units
|2 1/4||teaspoons||butter||(10 grams)|
|1/4||teaspoon||nutmeg, grated||(0.4 grams)|
Peel and boil the potatoes. When they are done (20 minutes or so), drain the water off and let the potatoes sit for a couple of minutes, but don't let them cool down. We only want excess water to evaporate.
Get your potato masher out. Add the salt, nutmeg and butter to the potatoes and start mashing. Slowly add milk (you might not need the whole milk, half might do, depending on the type of potatoes you are using) and keep mashing the mixture until is is very smooth and creamy - and not too liquid! You want a fairly stiff potato mash ...
Now half of the eggs as egg yolk (e.g. you are making this for four, use one egg here, using only the egg yolk) and keep mashing ... the mixture will turn sticky now, so slowly add the flour (again, you might not need all for the flour, depending on the type of potatoes) until the mixture is again firm and only slightly sticky.
Now form either balls or rolls of the mixture (that's entirely up to your personal taste) and put them on a wooden board. Let them sit in the fridge for half an hour.
Take the pre-formed croquettes out of the fridge. Open the other half of your eggs (e.g. one if you are making this for four) up and put the contents on a plate. Mix thoroughly with a fork. Take another plate and put breadcrumbs on it.
Pre-heat your deep fat fryer to 180 degrees centigrade (350 Fahrenheit). When the fat has reached its temperature, take each individual croquette, turn it in the whisked egg so it is completely coated in egg and then in the breadcrumbs (again, coating it completely in a thin layer of breadcrumbs).
Put the breaded croquettes into the fat - after about 2 minutes, they should be golden brown. If not, give them another minute until you have the right colour. Then take them out and put them straight on the plate to serve. Don't let them sit around too long as they will get soggy.