This is a great accompaniment for many things. It is fancier than mashed potatoes and french fries, but satisfies the need for a potato side. Try serving with cod in a wine and mustard sauce!Difficulty: Easy.
Preparation Time: 35 minutes.
- 3/4 kg / 1.6 lbs potatoes (mealy or mashing type like Russet)
- 4 tablespoons flour
- 1 small egg
- 1 cup bread crumbs
- 2 Tbsp butter
- 1 tsp salt
- pinch of nutmeg (optional)
- pinch of pepper, preferably white ground
- oil for frying, canola
- Wash the potatoes and place in a large pot. Cover with water and add salt. Boil, covered, until soft. Drain the water. Peel and place in a bowl, then mash with a hand masher, or use a potato ricer while still hot. Set aside.
- Place about one inch of oil in a frying pan. Begin heating at medium to start. Be careful not to burn the oil.
- Separate egg carefully, and add yolk into the potatoes. Set aside the egg white. Add butter in flakes to the potatoes, as well as the flour, and seasonings. Blend together well.
- Whisk the egg white in a bowl. In a separate bowl, pour in breadcrumbs. Set both bowls aside.
- Knead the potato dough with your hands, and then shape into long cylinders. Cut with knife if necessary, to create about two inches long, and 3/4 to one inch thick pieces.
- Quickly coat each piece in egg white, then gently press into breadcrumbs to cover.
- Test oil by dropping a few breadcrumbs in, and if the oil sizzle, the pan is ready. If not, raise the temperature slightly and wait a few minutes more.
- Fry croquettes, turning frequently, until golden brown. Turn heat down if they are browning to quickly.
- Set croquettes on paper towel to drain off some oil. Serve while hot.