Kroketten

	Photo: © ChristianSchwier.de

2 large Potatoes
2 tablespoons Salted Butter
1 Egg
3 tablespoons Flour
Pinch of Nutmeg
Milk, if needed
Oil for frying

For the coating:
Bread Crumbs
1 Egg

Wash and peel potatoes. Cook them in boiling salt water until they are soft. Remove them from the heat, drain, and allow to cool.

Mash the potatoes with a potato masher. Add the flour, butter, egg, and nutmeg, and mix together. Add only enough milk (if necessary) until dough holds together. The dough should not be soggy.

On a floured work surface, roll out the dough into a log that is about the thickness of 2 fingers. Cut the log into 1 1/2 inch pieces.

On a plate, mix the egg. On another plate, add some bread crumbs. One-by-one, dip a krokette in the egg, coating the entire krokette. Roll the krokette in the bread crumbs, making sure the entire krokette is coated.

Heat oil in a frying pan or deep frier. Fry a few kroketten at a time until they are crispy and golden brown. Allow excess fat to drip off. Serve immediately.

More Information on Potatoes