I like Yukon gold potatoes for these croquettes – they’re creamy and buttery. Use 4 medium to large potatoes. To shape the croquettes, roll into log shape or use 2 spoons and shape them into ovals known as quenelles.
ingredients
directions
In a large mixing bowl, combine the mashed potatoes, nutmeg and salt and pepper. Roll the mixture into 2 x ¾ -inch logs, about ¼ cup of mixture. Place logs onto a tray and cover. Refrigerate for 15 minutes to firm up the mixture.
Set up breading station: Place the breadcrumbs in a medium bowl. Place the seasoned flour in a medium bowl. In another medium bowl, whisk together eggs and milk.
Dip the potato logs into the flour mixture to coat. Dip the floured logs into the egg mixture and then the breadcrumbs. Dip again in the egg mixture and then breadcrumbs so that each croquette is double crusted. Repeat with remaining potato logs.
Heat vegetable oil in a medium skillet or sauté pan over medium-high heat. Fry croquettes in batches, cooking about 6 in the pan at a time. Cook until golden brown, about 4 minutes. Transfer to paper towel to drain. Makes 24 croquettes.