How to make it

  • 1. Preheat the ove to 375 degrees. Pricjk the potatoes several times with a fork to allow the steam to escape while baking. This is done so the Potatoes doesn't burts while baking. Bake for 45 minutes to 1 hour, or until the potatoes are cooked through and are tender to the point of a knife or soft to the squeeze of the index finger and thumb.
  • 2. Cut the potatoes in half and scoop the flesh into a small bowl. While the flesh is still warm, gently mash it. Then stir in the butter, egg yolks, nutmeg, parmesan cheese, salt and pepper. Set aside to cool.
  • 3. Preheat a deep-fat fryer or a deep saucepan, to 1/3 full of oil to 360-375. Season the flour with salt and pepper. Then spread out on a large shallow dish. Place the slightly beaten egg into another dish. Mix together the ground and chopped almonds then spread into another dish.
  • 4. With a cupped hands shape the potato mixture into small balls.. They should be about 1 1/2 inches in diameter. Then between the first palams roll the balls into cylinders about 2 1/2 inches long. Lay the croquettes in a row and using a knife, flatten both endsof the croquettes to make them equal length.
  • 5. Coat the croquettes into the flour, then the beaten eggs, and then the almonds. The deep fry them for 3-4 minutes. Serve immediately.
  • Note: Do not reheat or serve the croquettes covered, as their steam will make them become soggy. If you do not like almonds you can suptitute the almonds for season bread crumbs

Reviews & Comments 1

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    " It was excellent "
    momo_55grandma ate it and said...
    great tasty recipe thanks
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