Hello everybody, it is Drew, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, kartoffelkroketten/ potato croquettes. It is one of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
Knead the potato dough with your hands, and then shape into long cylinders. Quickly coat each piece in egg white, then gently press into breadcrumbs to cover. Kartoffelkroketten / Potato Croquettes The traditional german potato croquettes can be paired with steak, roast beef, pork tenderloin, venison or wild boar.
Kartoffelkroketten/ Potato croquettes is one of the most popular of recent trending meals in the world. It is simple, it is fast, it tastes yummy. It’s enjoyed by millions daily. They’re fine and they look fantastic. Kartoffelkroketten/ Potato croquettes is something which I have loved my whole life.
To begin with this particular recipe, we must prepare a few ingredients. You can have kartoffelkroketten/ potato croquettes using 10 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Kartoffelkroketten/ Potato croquettes:
- Make ready potatoes
- Take nutmeg, ground
- Make ready flour
- Make ready breadcrumbs
- Take egg for coquette
- Prepare egg for egg wash
- Prepare butter
- Make ready salt
- Prepare oil to fry in
- Get chopped parsley
The croquette is a classic of Italian fried food, loved by everyone from children to adults. Served at any family gathering, potato croquettes are an excellent substitute for everyday mashed potato - they'll disappear in seconds. Alternatively, they can be filled with cheese and cold cuts, whatever you prefer. Throughout the centuries, thousands of dishes have been created using the potato and are as varied as the cultures who created them.
Steps to make Kartoffelkroketten/ Potato croquettes:
- Scrub or wash potatoes and boil in salty water in their skins until fork tender. Drain water, peel potatoes and press through the potato ricer into a bowl while still hot. Let cool. I didn't have a ricer so I started out with a sieve then just grated the boiled potatoes.
- Add 1 egg and the butter in flakes to the potatoes as well as the flour, the parsley, the salt and the nutmeg. In a separate bowl Whisk the egg. add the breadcrumbs into a second bowl and set aside.
- Knead the dough quickly with your hands. Make golf size balls with your hands then shape into cylindrical form. Place the croquettes into the whisked egg and coat on all sides, then place them into the breadcrumbs by gently pressing.
- Heat oil and deep fry. Set on paper towels to absorb excess oil. Serve hope you enjoy
- Serve with sauerbraten.
- The key to the dish leave the peeling on to boil, you want the potatoes as dry as possible. So don't wash the potatoes after peeling. If the mixture is wet and sticky add more flour. Make sure to press the breadcrumbs into the croquette just a bit to make tight. They will be crunchy outside fluffy inside.
One potato dish I love is a deep-fried croquette. Every culture on earth has a version of this simple dish. To make my version of a potato croquette, simple peel, cook and mash up some potatoes. This is a German style Potato Croquette, and is a nice change up from mashed or baked potatoes with your meat, chicken or fish dish. Soft, warm, comforting and the perfect use of leftover mashed potatoes.
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