Kroketten

Ingredients

Vegetable oil

for frying

Breadcrumbs

1 cup

Eggs

2, beaten

Ground black pepper

1/2 teaspoon

Salt

1 teaspoon

Ground nutmeg

1/4 teaspoon

Milk

1 cup

All-purpose flour

1/2 cup

Unsalted butter

3 tablespoons

Potatoes

2 cups, peeled and cubed

Dijon mustard

for serving

Instructions

1. Peel and cube the potatoes, then boil them in salted water until tender, about 15-20 minutes. Drain and mash them until smooth.
2. In a separate saucepan, melt the butter over medium heat. Once melted, add the flour and cook, stirring constantly, for 1-2 minutes until lightly golden.
3. Gradually whisk in the milk, continuing to stir until the mixture thickens and is smooth.
4. Add the mashed potatoes, nutmeg, salt, and pepper to the saucepan. Stir well until fully combined and remove from heat. Allow the mixture to cool completely.
5. Once cooled, shape the potato mixture into small cylindrical croquettes, about 2-3 inches long.
6. In a shallow dish, beat the eggs. Place the breadcrumbs in another shallow dish.
7. Dip each croquette into the beaten eggs, ensuring it is fully coated, then roll it in the breadcrumbs to form a nice crust.
8. Heat vegetable oil in a deep fryer or large pot to 350°F (175°C). Make sure the oil is hot enough to create bubbles when you add the croquettes.
9. Fry the croquettes in batches, being careful not to overcrowd the pot, until they are golden brown and crispy, about 3-4 minutes per batch.
10. Remove the croquettes from the oil and drain on paper towels. Serve hot with Dijon mustard or your favorite dipping sauce.