Potato Croquettes

Preparation

Peel the potatoes and cut them into equal pieces. Cook the potatoes until done and drain them.
Mash the potatoes with a potato masher, or pass them through a food mill (passe-vite). Do not use an electric mixer/beater, as this will result in a sticky mass.
Season with pepper, salt, and nutmeg. Mix in a knob of butter and the egg yolks.
Take a baking tray or large dish and pipe the mash with a piping bag fitted with a large nozzle into strips along the full length of the tray or dish (or use a croquette machine).
Let the croquettes cool in the refrigerator and then cut them into pieces of 4 to 5 cm.
Dip the croquettes in the beaten egg white, and then in the breadcrumbs. Dip them a second time in the egg white and breadcrumbs for a crispier crust.
It is best to let the croquettes rest for another hour in the refrigerator.
Set your FRITEL deep fryer to 180 °C. When the appliance has reached temperature, fill only the bottom of the frying basket (certainly do not stack them).
Do not keep lifting and shaking the basket of croquettes all the time. When the croquettes float to the surface and have a light brown crust, they are ready.