Almond Croquettes

by Editorial Staff

Summary

Prep Time	30 mins
Total Time	30 mins
Course	Side Dish
Cuisine	European
Servings (Default: 4)

Ingredients

Instructions

Boil the potatoes in the skin and peel enough to have 500 g of boiled, peeled, hot potatoes.
Separate the eggs, put the potatoes through the press, add two egg yolks, the cornstarch, salt and freshly grated nutmeg. Shape the mixture into a roll on a surface sprinkled with edible flour, press the roll flat, cut into 1 cm wide strips and use them to form small rolls.
Beat the egg white very well with a fork - no protein threads should remain, then pull the rolls first through the flour, then through the egg white and finally through the almond flakes.
Heat the fat in a deep fryer to 180 degrees and bake the rolls in it until they are golden brown.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.