Croquette Potatoes (deep fryer)
rec.food.cooking/Brawny
Makes: 36 servings
2 lb baking potatoes
salt and pepper, to taste
nutmeg, to taste
2 large eggs, beaten
3 tbsp heavy cream
2 tbsp onion, diced
1 tbsp butter
2 slices bacon, cooked, crumbled
2 oz American cheese, diced
2 tsp chives, minced
2 large eggs, beaten
1/3 cup milk
1/2 cup flour
2 cups soft bread crumbs
oil for frying
Preheat oven 400 F. Bake potatoes 50-60 mins, until fork tender. Cool slightly, scoop pulp into med bowl and mash well Season with salt, pepper, and nutmeg.
Add 2 eggs and enough cream to hold pulp together without letting mixture become too moist. If using electric mixer, be careful not to over blend. Saute onion in butter and stir in with bacon, cheese, and chives or parsley. Form into cylinders about 1 1/2x5/8-inches. Combine remaining eggs and milk. Coat cylinders in flour, then egg-milk mixture and breadcrumbs. Preheat oven 400 F.
In deep fryer or skillet, heat oil to 375 F. Fry croquettes, being careful not to crowd, until evenly browned, 3-4 mins. Drain: place on cookie sheet and bake 8-10 mins.
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