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Recipe: Potato Croquettes (Kartoffel Kloesse) (Pennsylvania Dutch, 1930's)

Side Dishes - Potatoes
POTATO CROQUETTES (KARTOFFEL KLOESSE)

9 medium potatoes
1 tsp salt
3 eggs, well beaten
1 cup flour
2/3 cup and 1/2 cup bread crumbs, divided use
1/2 tsp ground nutmeg
1/2 lb (1 cup) butter
1 tsp chopped onion

Boil the potatoes in their jackets until soft, remove the skins and put potatoes through a ricer. Spread on a towel for a few minutes to remove moisture.

Put the potatoes in a bowl and add the salt. Add the eggs, flour, 2/3 cup bread crumbs and nutmeg. Mix thoroughly.

Form mixture into dry balls (if mixture is too moist, add more bread crumbs). Drop the balls into boiling salted water. When balls come to the surface, allow them to boil for 3 minutes. Remove one from liquid and cut open; if center is dry, they are sufficiently cooked.

Remove balls from liquid and pour over them a dressing made as follows: Brown the butter in a skillet, add the remaining 1/2 cup bread crumbs and onion and cook for several minutes.

From: Dawn, ny
Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936
MsgID: 0111190
Shared by: Betsy at Recipelink.com
Board: Vintage Recipes at Recipelink.com
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