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| Recipe Category: |
| Pasta and Other Side Dishes |
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| Number of Servings: 4 |
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| Ingredients |
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2 large Potatoes
2 tablespoons Salted Butter
1 Egg
3 tablespoons Flour
Pinch of Nutmeg
Milk, if needed
Oil for frying
For the coating:
Bread Crumbs
1 Egg
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| Photo: © ChristianSchwier.de |
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| Instructions |
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Wash and peel potatoes. Cook them in boiling salt water until they are soft. Remove them from the heat, drain, and allow to cool.
Mash the potatoes with a potato masher. Add the flour, butter, egg, and nutmeg, and mix together. Add only enough milk (if necessary) until dough holds together. The dough should not be soggy.
On a floured work surface, roll out the dough into a log that is about the thickness of 2 fingers. Cut the log into 1 1/2 inch pieces.
On a plate, mix the egg. On another plate, add some bread crumbs. One-by-one, dip a krokette in the egg, coating the entire krokette. Roll the krokette in the bread crumbs, making sure the entire krokette is coated.
Heat oil in a frying pan or deep frier. Fry a few kroketten at a time until they are crispy and golden brown. Allow excess fat to drip off. Serve immediately. |
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| More Information on Potatoes |
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