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Louis XVI's Potato Croquettes
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An easy potato croquettes recipe for a snack that fits for a king: discover how to make this crunchy potato croquettes, made from scratch, comes from the Frenc
Ingredients
Ingredients
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- Preparation time
- Cooking time
- Recipe category Side
- Recipe yield 6
- Recipe cuisine French
Preparation
Peel the potatoes, cut them into four pieces, put them into cold, salted water and then bring to boil.
Once cooked, drain and smash them in a pan with some butter, over a low flame.
When the purée seems compact and smooth, remove from heat and season with salt, white pepper, nutmeg, the grated cheese and then an egg yolk.
Mix everything well.
When the mixture cools, create the croquettes, pass them through the flour, a beaten egg and then the bread crumbs.
Fry the croquettes in boiling oil, making sure they’re evenly golden.
Pat off the grease and serve warm with fresh parsley.
This recipe is taken from the book "Tacuinum dè Eccellentissimi", by Alex Revelli Sorini e Susanna Cutini ali&no publisher
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