PREPARATION

Peel the potatoes and boil them in lightly salted water. (1 kg potatoes accounted for about 33 croquettes)
Pour the cooking liquid and put the pot back on the fire. Stir and let the leftover cooking liquid evaporate. It is very important that the cooked potatoes are as dry as possible, before you puree them.
Mash the potatoes with a masher.
Break the eggs and add the yolks into the mashed potatoes. Mix thoroughly.
Taste the puree and season to taste with zoit, white pepper and nutmeg.
Let the potatoes cool down. You can puree the wait overnight in a cool place, but preferably not in the refrigerator.

Cut the croquettes to size with a sharp knife. Count about 5 to 6 cm per croquette.

Collect the ‘naked’ croquettes in the bowl with flour.
Shake the bowl and make sure all croquettes get a light jacket flower.
Put 2 extra bowls ready. Fill one with a generous amount of breadcrumbs. In the other scale are you doing the protein of the eggs or two eggs. Season with a pinch of salt and a little pepper from the mill. Beat the egg / eggs even with a fork.

Roll the floured croquettes by the protein. Make sure that the entire surface of each croquette receives a layer of protein. Roll the croquettes then through the breadcrumbs. Note that a layer of breadcrumbs stick around everywhere. Collect the breaded croquettes on a separate scale.

Heat the frietvet to 180°C.
Fry the croquettes light golden brown, about 4 minutes.