Baden Remembered


Kartoffelkroketten – Potato Croquettes

3/4 kg / 1.6 lbs potatoes (mealy type)
4 tablespoons flour
1 small egg
1 cup bread crumbs
2 Tbsp butter
1 tsp salt
pinch of nutmeg
tiny pinch of ground caraway seed
1 tbspn chopped parsley
1 tbspn chopped chives
1 tbspn chervil
pinch of pepper

Canola oil for frying

Wash the potatoes and place in a large pot. Cover with water and add salt.

Boil, covered, until soft. Drain the water. Peel and place in a bowl,

then mash with a hand masher, or use a potato ricer while still hot. Set aside.

chop herbs very fine

Separate egg, and add yolk into the potatoes. Set aside the egg white.

Flake butter, and add to the potatoes, as well as the flour, seasonings and herbs. Blend together well.

Whisk the egg white in a bowl. In a separate bowl, pour in breadcrumbs. Set both bowls aside.

Knead the potato dough with your hands, and then shape into long cylinders.

Cut with knife if necessary, to create about two inches long, and 3/4 to one inch thick pieces.

Or you can make small balls.

Quickly coat each piece in egg white, then gently press into breadcrumbs to coat.

Place about one inch of oil in a frying pan. Begin heating at medium to start. Be careful not to burn the oil.

Test oil by dropping a few breadcrumbs in, and if the oil sizzle, the pan is ready.

If not, raise the temperature slightly and wait a few minutes more.

Fry croquettes, turning frequently, until golden brown

Set croquettes on paper towel to drain off some oil. Serve while hot.

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