italian potatoes croquettes

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-1 kg of potatoes
-100 g breadcrumbs
-3 eggs
-Frying oil


Peel the potatoes, peel and put them in a saucepan with water. Cook for about 25 minutes.

Drain, then purée.

When you get the purée, put it in a bowl. Add two eggs. Stir. Add the nutmeg and season with salt and pepper.

Knead to obtain a compact dough and form dumplings

Beat the third egg. Roll the meatballs in the beaten egg and breadcrumbs.

Fry by returning from time to time.

Place your croquettes on paper towels.


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