Potato croquettes

Deliciously crispy potato croquettes.By cooking the potatoes in the skin, most of the flavor is retained.

Makes 1500g.

Potato croquettes

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floury potatoes



pasteurised egg yolk












breadcrumbs, e.g. Panko

As needed:


salt and peper

Preparation method

  • Put the unpeeled potatoes in a pan with plenty of cold water and a little salt.
  • Bring to the boil and cook for 25 to 30 minutes until tender.
  • Remove the potato skins.
  • Push the potatoes through a drum sieve using a dough scraper or through a strainer using a spoon.
  • You now have 'pommes a la neige' or riced potatoes.
  • Use a spatula to mix the butter into the still warm riced potatoes. 
  • Next, mix the egg yolk into the mixture.
  • Season with salt and pepper.
  • Sprinkle flour onto a kitchen plate.
  • Use a piping bag with a smooth nozzle to pipe a long strip onto the plate.
  • Briefly freeze and portion to the desired size.
  • Coat with the flour, beaten egg and, finally, the breadcrumbs (Panko was used in this case).
  • Refrigerate until served.
  • Deep-fry at 180ºC for 3 to 4 minutes until golden brown and drain on kitchen paper.
  • Season to taste. 

Serving suggestions

  • As an accompaniment to game stew or other winter dishes.
  • As a snack served with truffle mayonaise.
  • Served as an appetizer with sweet and sour red onion and basil mayonnaise.

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