Share this!
Smoked Butter Croquettes
- 8 medium-sized potatoes
- 7 tbsp oak-smoked butter
- 2 cups fresh cream
- 4 eggs, beaten
- 1 cup flour, seasoned
- 2 cups breadcrumbs
- 2 cups vegetable oil (shallow frying)
- Salt and ground white pepper (to taste)
-
In a large pot, cook the potatoes in salted water till soft.
-
Drain and discard the liquid.
-
In the same pot, start mashing the potatoes while still hot. Add generous knobs of butter and cream while mashing.
-
Adjust seasoning and add more butter if necessary.
-
Set the potatoes aside and allow to cool.
-
While cooling, arrange the flour, eggs and breadcrumbs in different bowls, ready for shallow frying.
-
When the potatoes have cooled, shape the mash into desired shapes (ball/ cubes) and set aside.
-
Coat the potato balls in flour, then egg and, lastly, bread crumbs. Repeat breadcrumbs if necessary.
-
Shallow fry the potato balls in vegetable oil at 284 degrees Fahrenheit till golden brown. Remove when crispy and drain the excess oil on paper towel.
-
Season with salt and pepper to taste.
