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POTATO CROQUETTES

Peel the potatoes, cook in boiling salted water until the tip of a knife can come out easily. Drain, mash into a purŽe and dry over a moderate heat. Remove from the heat, mix in the 3 egg yolks, one by one, working the mixture until smooth. Salt, pepper, add a pinch of nutmeg. Lightly flour the table. Divide the purŽe into four portions, roll each portion on the table to obtain a cylinder with a diameter of about 1 1/4 inches. Cut them into 1 1/2-inch long sections. Take three deep dishes. Put the flour into the first one, beat the egg in the second one and pour the bread crumbs into the third one. Roll the croquettes in flour, in the beaten egg, then in the bread crumbs, brown small batches of croquettes by deep-frying them in oil. Take out with a skimmer and drain on paper towel.
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3 1/3 lbs bintje potatoes
1 whole egg
3 egg yolks
1/2 cup white bread crumbs
flour
oil for frying
salt, pepper
nutmeg
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45
mn
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5
mn
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The frying oil must be hot but not smoking. Serve with a Beaujolais Nouveau.
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Ile-de-France
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Vegetables
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Beaujolais
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