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.
Ingredients
Print Recipe
Pin Recipe