Piedmont Potato Croquettes

Ingredients

• 2 cups hot riced potatoes
• 2 tablespoons butter
• 1 whole egg
• 3 egg yolks
• 1 cup sifted flour
• % cup finely-chopped blanched almonds
• % teaspoon salt
• 1 pinch paprika

Method

1. 1

   Mix the potatoes, butter, egg yolks, salt and pepper and beat thoroughly.

2. 2

   Shape in balls using one tablespoon of the mixture for each ball.

3. 3

   Roll in flour and dip in the beaten egg and then roll in the almonds.

4. 4

   Fry in deep hot fat (390° F.) until golden brown, which usually requires about one minute.

As published

This recipe was extracted from The Southern cook book of fine old recipes (1935) by Lillie S. Lustig, page 37. The excerpt below is the record exactly as published.

Piedmont Potato Croquettes 2 cups hot riced potatoes 2 tablespoons butter 1 whole egg 3 egg yolks 1 cup sifted flour % cup finely-chopped blanched almonds % teaspoon salt 1 pinch paprika

Cook this with the app: pantry check, scaling, and the assistant.