If I’m going to eat fries, this is in the top spot within the category of fried dishes for me. If I have homemade ketchup and yogurt with garlic, I wouldn’t look for anything else. Although recipes such as potato croquettes or potato dumplings are seen and used by many people as a side dish next to the main course, my husband and I both enjoy consuming such snacks as main dishes.
But of course I’m not going to skip sharing a few ideas for normal people. They would go well with meatballs, crispy chicken drumsticks and baked fish.
There’s only one trick I have to share about the potato croquettes. Do not use an immerse blender or food processor to crush the potatoes. Since these tools will crush the potatoes more than necessary, they will come to a consistency that cannot be shaped with your hands.
After shaping the potato croquettes, you can keep them in the refrigerator for 2-3 hours and fry them just before serving. You have to serve them right after cooking in order not to loose crispy texture and to eat them hot.
Enjoy the recipe…
- 3 medium size potatoes,
- 3 eggs,
- 1 teaspoon of butter,
- 3 tablespoons breadcrumbs,
- Black pepper
- 1/2 cup flour,
- 3/4 cup bread crumbs,
- Oil for frying.
- Boil the potatoes until tender, set aside to cool down,
- Peel and crush them,
- Add the butter and mix,
- Add an egg, breadcrumbs, black pepper and salt and knead well,
- Take a piece of the mixture, roll first and than give croquettes shape,
- Beat two eggs in a bowl,
- Cover the croquettes first with the flour, then the egg, the last breadcrumbs,
- Heat oil in a pan, add croquettes and fry all sides turning frequently.