Fritel

Potato croquettes

€€€€€

Ingredients

2 kg floury potatoes
4 egg yolks
4 egg whites
bread crumbs
flour
lump of butter
pepper, salt, nutmeg

Preparation

Peel the potatoes and cut them into equal parts. Cook the potatoes and strain them. Put the potatoes back on the stove and let them dry by shaking once in a while. Squash the potatoes with a potatoe masher, or put them through a puree sieve. Do not use a mixer, the mixture will be too smooth and sticky. Add salt, pepper and nutmeg to taste. Add a knob of butter and the egg yolks.
Take a baking tray or a large dish and squirt the mashed potatoes with a squirt bag with a large opening in strings over the whole width of the baking tray or dish (or use a croquette machine). Leave the coquettes to cool down in the refrigerator until the next day. And cut them in pieces of 4 to 5 cm.
Roll the croquettes in the flour, then in the egg whites and then in the bread crumbs. Roll them in the egg whites and bread crumbs again to obtain a crispy crust.
You best leave the croquettes to rest for one hour in the refrigerator.
Adjust your FRITEL fryer to 180°C. When the appliance has reached the requested temperature, put the croquettes in the basket, only on the bottom (do not pile up). Insert the basket in the oil, do not lift the basket and shake too often! When the croquettes come floating to the surface and are light brown, they are ready.

Tips

Attention: Do not overcook the potatoes - each minute that the potatoes are overcooked they absorb more water. Therefore, check regularly and as soon as you can pierce the potatoes, stop the cooking process. Do not use a mixer, the mixture will be too smooth and sticky.