Kroketten |
Number of Servings: 4 |
Ingredients |
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 |
Instructions |
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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