Real potato croquettes are time-consuming to make, you have to boil potatoes, prepare a puree from them, dry them a little, and bread the shaped croquettes before they are fried in hot fat.
Therefore, in the supermarket there are ready-made croquettes in the freezer for preparation in the oven or deep fryer. Unfortunately they are expensive and don`t taste good. So nothing helps, we have to find out the recipe ourselves.
The basis is a mashed potato powder. In a bag there are 82 g to be mixed with 375 ml of water, 125 ml of milk, 15 g of butter and 3 g of salt. To make croquettes out of it, I only use a lot less liquid, but I use twice as much salt. A tablespoon of flour makes the mixture finer. The main trick, however, is a fresh, raw egg, which is beaten into the bowl beforehand.
Beat 1 small raw egg in a bowl. Add 75 ml milk (fresh milk) and 100 ml water (cold tap water). Now add 1 tablespoon of flour (approx. 20 g of 405 wheat flour), 1 teaspoon of butter (approx. 20 g), 1 level teaspoon of salt (approx. 6 g), 1 pinch of nutmeg and 1 bag of mashed potatoes (82 g).
So a cold, quite dry mashed potatoes are prepared, which was also made with 1 egg as a binding agent. If you only have large eggs or only want to make one serving (1/3 pack), just take the yolk from the egg and pour the egg white away.
Mix (it appears very dry, it smacks and cracks), leave to swell for 1 minute. Then knead, it sticks strongly to the fingers.
First form lumps so that no air is trapped (they should then roll in your hand without sticking), then form a 2 cm thick roll, cut it into 5 cm long pieces (or press the mixture through a potato croquette press) and do not store for a long time, but swim in 180 ° C hot fat (vegetable fat) in the deep fryer for about 3 minutes until they turn golden yellow.
The croquettes are ready in less than 10 minutes, just as quickly as they are made in the restaurant, and without any breading.
If you want, you can roll the croquettes in breadcrumbs (ready-made breadcrumbs) before deep-frying. The croquettes are then a bit grainier after baking. I prefer it without breading, they even turn a little more golden yellow.
Only prepare a few croquettes at a time in the deep fryer, about 5 pieces, because otherwise the temperature of the fat will drop too far and the croquettes will burst. They also burst if the batter was too watery or if you forgot the egg.
If you fry too many croquettes at once, they will get light spots if they cannot swim freely, but stick together because they are pressed together for lack of space.
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