INGREDIENTS
This is what you need for 50 croquettes:
- 5 lb. potatoes, peeled, cut small
- water
- 5 large eggs
- S&P
- nutmeg
- flour
- 2 cups bread crumbs
optional:
- turmeric
Pic1: potato croquettesDirections
Pic2: drying the mashed potatoes Pic3: mille-croquettes machine
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Boil the potatoes in salted water for 15-20 minutes = ‘overcooked’
This makes it easier to mash the potatoes and shape the croquettes. - Drain the water. Shake the potatoes up repeatedly to remove moisture.
-
Mash the potatoes.
Add S&P, nutmeg to taste.
I also added turmeric to color the potatoes yellow. -
Heat the mashed potatoes over low heat to remove more moisture. Stir frequently.
Drying the potatoes is necessary to prevent that the croquettes burst open in the deep fryer. - Let the potatoes cool down before proceeding.
- Separate the eggs. Stir the yolks into the potatoes.
-
Roll potato rolls of about ¾” thickness.
It is important that the croquettes all have the same thickness, otherwise they won’t cook evenly. - Cut the croquettes at 2” length. (Pic4)
Pic4: roll in flour Pic5: haul through egg whites
Pic6: roll in bread crumbs
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Three steps to finish the croquettes.
I find it easier to do one step at a time for all croquettes. It works faster and cleaner than doing each croquette in turn through all 3 steps.- Sprinkle flour on the working surface.
Roll all the croquettes through the flour.
Lightly bump the ends in the flour to cover the ends as well. (Pic4)
Clean up the working surface before the next step. - Beat the egg whites lightly until loose.
Pull all the croquettes through the egg whites. (Pic5)
Clean up any spills before going on. - Sprinkle bread crumbs on the working surface.
Roll croquettes through the bread crumbs. (Pic6)
- Sprinkle flour on the working surface.
drying/freezing
Pic7: almost donePic8: freezing croquettes
Pic9: vacuum-sealed
For long-term storage:
-
Overnight the croquettes uncovered on a tray in the refrigerator. (Pic10)
This will dry them somewhat. -
Freeze the croquettes on an open tray, positions them so they don’t touch each other. (Pic11)
Leaving them like that a few days before packaging will also dry the croquettes. -
Vacuum seal croquettes after they are completely frozen. (Pic12)
Don’t try this with croquettes that aren't fully frozen. They’ll get squished flat.
deep-frying
Pic10: deep-fryingPic11: deep-fried, perfect
Pic12: burst croquettes = wet potatoes
- If freshly-made, keep the croquettes uncovered in the refrigerator at least overnight, if possible 2-3 days. That will dry the potatoes some more.
- Do not thaw out frozen croquettes before frying. Fry them frozen.
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Fry the croquettes at 350 ºF until golden brown and floating.
My basket holds only 4 at a time. (Pic7) - Serve immediately. Enjoy. (Pic1)