Potato croquettes with almonds

Ingredients for Potato croquettes with almonds

Instructions for Potato croquettes with almonds

To prepare the Potato croquettes with almonds recipe, please follow these instructions:

The oven is preheated to 190 degrees. The whole scrambled potatoes are stuck with a fork so that they do not crack under the baking. Bake for up to an hour. The potatoes should feel tender at a plug with a sharp knife. Or try to squeeze the potato between the thumb and index finger. If the potato is tender, it will feel soft and resilient.

The potatoes are cut in half and the contents are taken out with a small spoon. The contents are mashed with a fork and stirred together with butter, egg yolks, nutmeg, salt and freshly ground pepper. The bog is allowed to cool.

A saucepan or fryer is filled with a third of oil. The oil is heated to 180 degrees. Wheat flour mixed with salt and freshly ground pepper and poured onto a large dish. The squashed eggs are poured into a deep dish. The ground and chopped almonds are mixed together and poured into a deep dish.

The potato moss is shaped with the hands of small balls, approx. 4 cm in diameter. Then carefully roll them to small sausages, approx. 6 cm long. The croquettes are placed in a wide range, and the ends are straightened by pressing lightly with a long knife or pallet knife. The croquette must be as uniform as possible.

The croquettes are first rolled into flour, then dipped in coiled egg and finally rolled in the almond mixture gently. When all the croquettes are finished, they are thrown into the oil, a few pieces at a time. They are served immediately.

tips:
The croquettes can be made in advance and heated up. Also, it is not a good idea to keep them warm under a tight lid; The steam will cause the croquettes to lose their crispness.