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Published on 03 Oct 2011 | over 5 years ago

It takes just a little effort to make these tempting potato croquettes, flavoured with cheese, that will make both adults and kids happy! Find this and many more recipes on the Giallozafferano App in English itunes.apple.com/app/giallozafferano-recipes/id384387249


Sometimes it doesn't take much to make everyone happy, for example you can prepare these tempting potato croquettes, that are very appreciated and easy to make. The recipe we suggest here is the base recipe for croquettes, made only with potatoes, flavoured with cheese, pepper and nutmeg. Let's see together what ingredients we'll need:
For the croquettes:
• 2,2 lbs (1 kg) of mealy potatoes (red are better)
• 1 cup (100 g) of grated parmesan cheese
• salt / pepper • nutmeg
• 2 yolks
For breading:
• 2 medium eggs / breadcrumbs
• vegetable oil for frying (peanut is better)
Let's make together the potato croquettes:
Begin by washing the potatoes: leave them whole and with the skin on. Then boil them in a pressure cooker for at least 20 minutes, adding some salt; if you have a normal pot, you can fill it with water to cover all the potatoes... and cook for at least 40 minutes.
When the potatoes are cooked, allow them to cool a bit, then remove the skin. At this point, pass them through a potato masher... and collect the resulting puree in this bowl. Now just add the 2 yolks, the parmesan cheese, pepper, salt and some grated nutmeg. If you find the mixture a bit dry, you can add some of the remaining egg whites.
After blending the mixture, take a small amount, I've taken 1 oz (35 g) for example, and form into a cylinder. Now we're ready to dip into beaten egg... and coat with breadcrumbs. Go on this way with all the remaining croquettes.
When all the croquettes are breaded, it's time to fry them: heat the oil to 350°F and dip 3-4 croquettes at a time in the oil; let them turn golden brown, then drain on kitchen paper. If you like them more crunchy, bread the croquettes twice.
And the croquettes are ready to be served nice and hot! From Sonia and Giallozafferano, bye bye and see you next video recipe.

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