Aardappelkroketjes (Potato Croquettes)
Serves 1
Directions
- 1Boil the potatoes in water with salt.
- 2Drain the potatoes and let them steam dry.
- 3Push the potatoes through a puree peg to get a nice crumb.
- 4Separate the eggs, using the yolk for the puree and egg whites for breading.
- 5Mix the potato crumb with 100g of melted butter and the 3 egg yolks.
- 6Season the mixture with salt and pepper, and optionally add cut green garden herbs.
- 7Scoop the mixture into a piping bag with a fairly large opening.
- 8Flour a plate or baking tray.
- 9Spray long lanes of the duchesse puree onto the floured surface.
- 10Sprinkle the lanes with flour again.
- 11Refrigerate the lanes to make them easier to cut.
- 12Once cold, cut the lanes into croquettes.
- 13Roll the croquettes through the egg whites.
- 14Roll the croquettes through the breadcrumbs.
- 15Chill them again for half an hour in the fridge.
- 16Fry the croquettes in oil at 180 degrees Celsius until crispy and warm inside.
- 17Let them drain on kitchen paper.
Ingredients
- 1 kilo crumbly potatoes
- 100 g butter
- 3 egg yolk
- salt
- pepper
- green garden herbs
- egg whites
- breadcrumbs
Equipment
puree pegpiping bagplatebaking trayfridgechip shopkitchen paper
Tips
- You can also add flavors to the croquettes such as bacon, anchovies, green herbs, and nuts.
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