Yield: 1 Servings
Measure | Ingredient |
---|---|
1¼ pounds | Potatoes, Idaho, Boil, Peel & Rice |
1 \N | Egg yolk |
1 tablespoon | Butter, 1/2 oz. |
\N \N | Salt and pepper to taste |
1 tablespoon | Or so Parmesan cheese to taste |
Boil 3 med. Idaho potatoes in lightly salted water until can pierce with knife. Peel & rice them - or use wire strainer--about 2½ cups Mix in the butter and then the egg yolk. (save white for another use) Salt and pepper to taste ( pinch of nutmeg - ooptional) CROQUETTE POTATOES;The mix can be chilled and rolled like a broomstick (or balls, or pears , or whatever shape you like) on a floured board, aand cut into 2 inch lengths, dipped into beaten egg then bread crumbs (3 slices of very stale bread coarsly chopped) or cornflakes or slivered almonds and deep fried at 350* until golden brown. Makes 12 pces.
Posted to JEWISH-FOOD digest V96 #113 From: alotzkar@... (Al)
Date: Sat, 28 Dec 1996 16:22:26 -0800