Ingredients
-
2
-
2
-
1/4
-
-
-
1
-
1
-
3
-
1
-
2
-
-
1
-
-
-
Directions
Croquetas De Patata Y Queso (Potato and Cheese Croquettes), From Tapas by Adrian Lissen It’s been a while since I’ve made these, but I recall that everyone loved these when we had a tapas party Easiest if you make them the day before, then fry them right before serving , From Tapas by Adrian Lissen It’s been a while since I’ve made these, but I recall that everyone loved these when we had a tapas party Easiest if you make them the day before, then fry them right before serving
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Steps
|
1
Done
|
Cook Potatoes in Boiling Salted Water Until Tender. Drain. |
|
2
Done
|
Put Potatoes Back in Pan and Heat Over Low Flame Until Completely Dry, Stirring to Prevent Scorching. |
|
3
Done
|
Put Potatoes in a Food Processor With the Egg Yolks, Butter, Salt and Pepper. Pulse a Few Times. |
|
4
Done
|
Add the Nutmeg, Sherry, Parmesan, Mustard and Parsley. Pulse Until the Consistency of Very Thick Mashed Potatoes. If the Mixture Is Too Wet or Runny, Put Mixture in a Large Bowl and Incorporate a Bit of Flour, Working in With Your Hands. |
|
5
Done
|
Adjust Seasoning, Then Form Small Cylinders (about 3 X 1 Inches). |
|
6
Done
|
Roll Croquettes in Seasoned Flour to Cover, Shaking Off Excess. |
|
7
Done
|
Dip in Beaten Egg Mixture, Then Roll Them in Breadcrumbs. Set Aside and Repeat Until All Potato Mixture Is Used Up. |
|
8
Done
|
Deep Fry at 375 Degrees Until Golden Brown, Drain and Keep Warm Until Served. |
|
9
Done
|
Note: These Can Be Prepared in Advance Thru Step #7 and Refrigerated in an Airtight Container. Bring to Room Temp Before Frying. |
