First of all, to prepare the potato croquettes, wash the potatoes under cold running water to remove the earth residues. Let’s put them, still to be peeled, in a large pan covering them with water. Let them boil for about forty minutes. If we prefer to use a pressure cooker, they will be boiled after twenty minutes. When cooked, let them cool and peel them.
We then pass the still hot potatoes with a potato masher. In a bowl, beat the egg yolks with salt and pepper and add everything to the potatoes. We flavor the mixture with a pinch of nutmeg and add the cheese, previously grated. We mix everything until obtaining a soft and dry mixture.
We then take 40 g of dough and form our croquettes giving a cylindrical shape and lightly squeezing them at both ends. After finishing the potato croquettes, pass them first in the bowl with the beaten eggs (two) and then in the bowl with the breadcrumbs.
Meanwhile, heat plenty of peanut oil to 165-175 degrees. When it reaches the temperature, start frying the croquettes, 3 or 4 at a time, turning them with a pierced ladle to brown them well on both sides. When the croquettes are golden brown, drain them and lay them on absorbent paper to remove excess grease.
Our potato croquettes are now ready to be served.
Useful tips for preparing potato croquettes
To cook potato croquettes we advise you to choose red potatoes which with their firm flesh are suitable for breading and fried.