Potato Croquettes Deep Fried

Total Time: 50 mins Preparation Time: 30 mins Cook Time: 20 mins

Ingredients

• Servings: 8
• 3 large yukon gold potatoes, about 2 pounds
• 1/8 teaspoon freshly ground nutmeg
• 1/2 teaspoon kosher coarse salt
• 1/2 teaspoon coarse pepper, freshly ground
• 1/2 cup all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup fine breadcrumbs
• 1/2 cup panko breadcrumbs
• 3/4 teaspoon granulated garlic powder
• 3 large eggs
• 1/4 cup whole milk, homogenized
• 3 cups vegetable oil (for frying)
• 1/2 cup sour cream
• 1/2 cup finely chopped green onion

Recipe

• 1 peel potatoes, cut into chunks and add to a medium size saucepan.
• 2 cover with water and bring to boil.
• 3 reduce heat to simmer, cover and cook for about 15 minutes or until potatoes are tender.
• 4 drain well, mash and let cool slightly.
• 5 transfer mashed potatoes to a mixing bowl and add nutmeg, kosher salt, coarse black pepper and mix well to combine.
• 6 using about 2 large tablespoons of potato mixture for each croquette, roll into a 2 inch by 3/4 inch thick log and place on a tray.
• 7 cover with plastic wrap and refrigerate for 30 minutes or longer to firm up the rolls.
• 8 in a mixing bowl, add flour, salt and pepper and mix well to blend.
• 9 in a separate bowl, add bread crumbs, panko crumbs, garlic powder and mix well.
• 10 in another bowl, whisk eggs with milk until fluffy.
• 11 roll each log in the flour mixture.
• 12 then dip the floured logs in the egg mixture.
• 13 roll the logs in the bread crumb mixture.
• 14 dip logs again in the egg mixture then roll again in the bread mixture so that each log is double crusted.
• 15 in a medium size frying pan, heat oil on medium-high heat to about 350°f.
• 16 fry croquettes in batches of 6 for about 3 minutes or until golden brown, turning several times during cooking.
• 17 using tongs, remove croquettes onto paper towels to drain.
• 18 serve with sour cream or yogurt and a sprinkling of finely chopped green onions.
• 19 note: for those who prefer a spicier taste, add some cumin and curry powder of your choice.
• 20 if you find that freshly ground nutmeg is too strong for you, leave it out of the recipe.