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1
Peel potatoes, cut into chunks and add to a medium size saucepan.
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2
Cover with water and bring to boil.
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3
Reduce heat to simmer, cover and cook for about 15 minutes or until potatoes are tender.
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4
Drain well, mash and let cool slightly.
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5
Transfer mashed potatoes to a mixing bowl and add nutmeg, Kosher salt, coarse black pepper and mix well to combine.
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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.
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7
Cover with plastic wrap and refrigerate for 30 minutes or longer to firm up the rolls.
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8
In a mixing bowl, add flour, salt and pepper and mix well to blend.
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9
In a separate bowl, add bread crumbs, panko crumbs, garlic powder and mix well.
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10
In another bowl, whisk eggs with milk until fluffy.
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11
Roll each log in the flour mixture.
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12
Then dip the floured logs in the egg mixture.
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13
Roll the logs in the bread crumb mixture.
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14
Dip logs again in the egg mixture then roll again in the bread mixture so that each log is double crusted.
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15
In a medium size frying pan, heat oil on medium-high heat to about 350u00b0F.
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16
Fry croquettes in batches of 6 for about 3 minutes or until golden brown, turning several times during cooking.
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17
Using tongs, remove croquettes onto paper towels to drain.
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18
Serve with sour cream or yogurt and a sprinkling of finely chopped green onions.
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19
NOTE: For those who prefer a spicier taste, add some cumin and curry powder of your choice.
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20
If you find that freshly ground nutmeg is too strong for you, leave it out of the recipe.
