Photo: Lars Blankers
Potato Croquettes
7 ingredients
1 hr + 20 min
14
openrecipes
There are two keys to turning out good potato croquettes every time. The first, a well-proportioned balance of flour, egg and potato. The second necessity is oil heated sufficiently for deep frying them. The recipe given here ended the diplomatickitchen’s search for one that would turn out excellent croquettes on a regular basis.
Estimated Nutrition (whole recipe, rough)
808
Calories
24g
Protein
19g
Fat
134g
Carbs
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Potato | 1 medium (173g) baked | 161 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1-½ pound Russet Potatoes, Or Any Variety That Is Mealy In Texture And Good For Mashing.
- 1 whole Egg
- 2 Tablespoons Softened Butter
- 4 Tablespoons White Flour
- 1 Tablespoon Salt
- ¼ Tablespoons Nutmeg
- 1-½ cup Dry Bread Crumbs For Breading The Croquettes
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By tastykitchen ·
Recipe sourced from
openrecipes