Potato Croquettes

These potato croquettes are basically mashed potatoes that are breaded and fried; sort of a fancy adult version of a tattered toddler! function a snack with sauce or as an accompaniment to meat and gravy dishes.

INGREDIENT

2 pounds. Russet Potatoes

2 garlic cloves, chopped

4 tbsp. Unsweetened butter

2 egg yolks

2 teaspoons of freshly grated nutmeg

2 teaspoons kosher salt

2 teaspoons ground black pepper

1 1/2 C flour seasoned with salt to taste

2 eggs, beat off

1 1/2 cups salt and pepper breadcrumbs

Cooking oil

Refined sea salt

INSTRUCTIONS

1.Preheat oven to 300 ° F.

2.Peel and cut the potato into quarters. Place during a medium saucepan and canopy with water and a couple of tablespoons of kosher salt. bring back a boil, reduce heat and simmer until tender - about 20-25 minutes.

3.In a small separate saucepan, melt the butter over low heat and add the chopped garlic. Gently heat the garlic for 10 minutes. Stir occasionally and avoid turning brown. Transfer the butter to alittle bowl and let it cool completely.

4.Drain the potatoes and transfer to a baking sheet. Mash and spread the potatoes on a baking sheet to maximise the area . Heat the potatoes within the oven to get rid of moisture for about quarter-hour .

5.Use a potato grinder or grinder to mash the mashed potatoes during a large bowl. Add spread , egg yolk, nutmeg, salt and pepper. Stir the ingredients by combining a fork and soft hands without compressing the potato mixture. Cover with plastic and chill for an hour.

6.Prepare breading with seasoned flour, beaten egg and seasoned breadcrumbs.

7.Remove equal portions of potato mixture; 50 grams. Use your hands firmly but gently to make the dough into a ball. Shape the ball into a 3 "x 1" cylinder by placing the ball within the four finger cup of your right and pressing it firmly with the 2 sights of your left , then pressing and rotating it between the palms (or which suits you best).

8.Dip all sides of the croquettes within the flour, eggs and breadcrumbs. Transfer to a covered baking sheet. in any case the croquettes are breaded, place the pan within the freezer for 20 minutes.

9.Heat vegetable oil during a medium saucepan (or frying pan) to 375 ° F. Gradually, fry 3-4 croquettes directly for 3-4 minutes or until golden brown. Transfer with a slotted spoon onto paper towels and sprinkle with fine sea salt.

10.Serve hot with mayo / sauce . It are often made the night before and reheated in an oven at 300 ° F for 10 to 12 minutes.