Potato Croquettes Recipes
Sweet Potato Croquettes
Boil 6 medium-sized sweet potatoes. Remove the skins, and proceed
the same as for potato croquettes.
All sweet potatoes can be treated in the same manner as the Irish
potato, with the exception of frying with onion.
Potato Croquettes Recipe
Bake ½ a dozen big potatoes (regents). When done sufficient, burst
them open, and scoop out the contents with a spoon. Beat the pulp
until it is quite smooth, after that put it into a clean saucepan with
the yolks of 1 or 2 eggs, a piece of butter the size of a walnut,
and a small bit of pepper, salt, and grated nutmeg. Beat this mixture
over a moderate fire, until it leaves the sides of the saucepan
with the spoon, after that spread it out on a dish and let it cool. Shape
it into balls; dip these in beaten egg, after that into bread crumbs,
and fry them in piping hot fat until they are equally and lightly browned.
Let them drain prior to the stove, dish them on a hot napkin, and serve
immediately. If liked, the potato paste can be shaped into the form
of corks or pears, a small piece of parsley-stalk being stuck into
them to imitate the stalk. Sufficient for a small dish.