Potato – Cheese – Croquettes
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 egg (s)
- 900 g potato (s), floury, peeled
- Salt and pepper, freshly ground
- 225 g mozzarella or Gouda cheese
- 4 tablespoon heavy cream
- 1 tablespoon potato flour
- 2 tablespoon parmesan
- 6 tablespoon breadcrumbs
- Vegetable oil, for deep-frying
- 1 pinch (s) nutmeg
- Flour for hands
Print Recipe
Pin Recipe Instructions
- Cook the potatoes in salted boiling water for about 20 minutes until tender. Drain, crush to a smooth pulp and let cool for 20-30 minutes. Put the mashed potatoes together with the cheese and cream in a bowl and stir well. Add one of the two eggs as a binding agent, then nutmeg and salt and pepper to taste. Stir thoroughly again. Shape the potato mixture into small croquettes with floured hands (cylindrical shape).
- Beat the second egg and turn the croquettes in it. Mix the parmesan and breadcrumbs on a flat plate, then roll the croquettes in it. Chill in the refrigerator for at least 30 minutes.
- Heat the oil in a deep fryer to 190 ° C. Fry the croquettes in batches for 3 minutes each. Turn in between until golden brown. Drain on cooling paper. Transfer to a platter or bowl to serve.
- Makes 16 croquettes.
- They go great with all meat or fish dishes. However, you can also eat them simply with a tomato sauce.
- A mixed green salad goes well with it.
- In stock: Before Christmas or at a party, I make a supply and simply freeze them in the freezer in portions until I need them.
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