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Potato Croquettes

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Ingredients

Adjust Servings:
Potatoes
4 tablespoons Flour
1 Eggs
Breadcrumbs
Oil
1 teaspoon Kosher Salt
1 tablespoon Butter

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Potato Croquettes

Although popular in Asia, croquette originated in France and it was in 1898 that Monsieur Escoffier

Features:
  • Gluten Free
Cuisine:

    Potato croquettes are popular in Japan and are usually served with tonkatsu sauce and shredded raw cabbage.

    • 1 hour 30 minutes
    • Serves 8
    • Medium

    Ingredients

    Directions

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    If you are looking for ways to get rid of your gluten-free bread that just isn’t fresh anymore then just toast it crush it and mix it with spices of your choice. You have your gluten-free breadcrumbs and no excuse to not make the scrumptious potato croquettes.

    Steps

    1
    Done

    Simmer the potatoes in lightly salted water for 15 minutes, or until tender. Drain and mash thoroughly. My nephew Emmanuel does this part, he will throw a fit if someone else beats him to it. I guess he has the muscle for it. We normally just add butter to the mash and let it cool down.

    2
    Done

    Shape the mixture into 14–18 croquettes. Emmanuel and I, don't like cheese so we make plain croquettes but you can totally add cheese cubes by stuffing it in the middle of your shaped croquettes.

    3
    Done

    Put the flour, eggs and breadcrumbs into three separate shallow bowls and beat the eggs. Dip each croquette in the flour, pat off any excess, then coat in the egg before dipping in the breadcrumbs. Transfer to a tray, plate or paper, then heat oil. Fry until golden brown.

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