Due to insistent public demand :), I am posting the recipe for Potato Croquette. I am using the photo on my Ruby Tuesday and Wordless Wednesday entry because I have not done this in a long time. That one was the croquette we ordered at D’ Marks. It was just plain mashed potato with sweet and sour sauce. My grandmother used to make this with sauteèd ground pork or boiled chicken flakes.
1) Peel and boil potatoes. When they are done (about 20 minutes), transfer the spuds to a colander and let them sit for a couple of minutes, but don’t let them cool down. We only want excess water to evaporate.
2) Transfer potatoes in a large bowl. Then add salt, pepper, nutmeg and butter and start mashing. Slowly add the milk (you may add a little more depending on the type of potatoes you are using) and keep mashing the mixture until is is very smooth and creamy.
3) Add the egg yolk and keep mashing until the mixture turns sticky. Then slowly add the flour (again, you may adjust the amount of flour, depending on the type of potatoes) until the mixture is again firm and only slightly sticky.
4) Put a dollop of the mixture on your palm and flatten it. Put some ground pork or chicken flakes in the middle then form into a ball or a roll. Arrange the croquettes on a wooden board. Put it inside the fridge and let sit for 30 minutes.
5) Take croquettes out of the fridge. Crack the egg up and put the contents on a shallow bowl. Beat thoroughly using a fork. Take a plate and put breadcrumbs on it.
6) Pour oil on your deep fryer and pre-heat to 180° C or 350° F. Coat each croquette with the beaten egg then coat with bread crumbs.
7) Drop the breaded croquettes into the hot oil. It cooks real quickly so keep a close watch. After about 2 minutes, they should be golden brown. Scoop them out of the fryer and put on paper towels to remove excess oil. Don’t let them sit around too long as they will get soggy. Arrange on a platter then serve plain, with ketchup or sweet and sour sauce.
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