Almond Croquettes

by Editorial Staff

Summary

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

Ingredients

  • 500 g potato (s), cooked
  • 200 g almond (s), flakes
  • 2 tablespoon cornstarch
  • nutmeg
  • 100 g flour
  • salt
  • 2 egg (s)
  • Fat for deep-frying
Almond Croquettes
Almond Croquettes

Instructions

  1. Boil the potatoes in the skin and peel enough to have 500 g of boiled, peeled, hot potatoes.
  2. 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.
  3. 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.
  4. Heat the fat in a deep fryer to 180 degrees and bake the rolls in it until they are golden brown.

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