Sunday, June 5, 2011

How to Make Potato Croquettes

Potato Croquettes
To make potato croquettes that will taste much nicer than ready-prepared ones you can buy.

  • Make a Duchess mixture
  • Roll them into croquette shapes about 2" x 4" in diameter. 
  • Take each croquette roll in flour, then beaten egg and finally breadcrumbs. 
  • Set aside until they are all prepared. 
  • If necessary, use a palette knife to remould them back into shape. 
  • Deep fry in hot fat at 185C until they are an even light golden color all over.
  •  Drain well on kitchen paper, and serve in a vegetable dish.
To make a Duchess mixture:

  1. Boil your potatoes
  2. Drain and allow to dry off. 
  3. Either use a potato ricer or a masher to mash your potatoes up. 
  4. Add one egg for every 1lb (1/2 kg) of potatoes. 
  5. Add butter or margarine at the rate of 1oz per lb of potatoes.
  6.  Beat well with a wooden spoon. 
  7. Adjust seasoning as necessary.

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