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Boil the potatoes until they are soft and then drain well, so they are as dry as possible.
Mash the potatoes into a fine puree, stir in the egg yolks and season with nutmeg and salt. Leave the puree to cool down.
Use a croquette maker or a piping bag to make the croquettes. Take a large bowl for the croquettes and add a decent layer of flour. Are all the croquettes ready? Shake the bowl to ensure that all the croquettes are coated with a thin layer of flour.
Fill one small bowl with breadcrumbs and another small bowl with the egg whites. Whip the egg whites into peaks and season with salt and pepper.
Roll the croquettes through the egg white and then through the breadcrumbs.
Fry them a few at a time in a deep fryer until golden brown. Make sure you don't put too many croquettes into the fryer at once, as this increases the risk of them bursting open.
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