Croquetas De Patata Y Queso (Potato And Cheese Croquettes)

1. 1

   Cook potatoes in boiling salted water until tender. Drain.

2. 2

   Put potatoes back in pan and heat over low flame until completely dry, stirring to prevent scorching.

3. 3

   Put potatoes in a food processor with the egg yolks, butter, salt and pepper. Pulse a few times.

4. 4

   Add the nutmeg, sherry, parmesan, mustard and parsley. Pulse until the consistency of very thick mashed potatoes. If the mixture is too wet or runny, put mixture in a large bowl and incorporate a bit of flour, working in with your hands.

5. 5

   Adjust seasoning, then form small cylinders (about 3 x 1 inches).

6. 6

   Roll croquettes in seasoned flour to cover, shaking off excess.

7. 7

   Dip in beaten egg mixture, then roll them in breadcrumbs. Set aside and repeat until all potato mixture is used up.

8. 8

   Deep fry at 375 degrees until golden brown, drain and keep warm until served.

9. 9

   NOTE: these can be prepared in advance thru step #7 and refrigerated in an airtight container. Bring to room temp before frying.

* Per serving · 4 servings · Values may vary.

No additional tips available.