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Potato croquette｜Otel de Mikuni's recipe transcription

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Hotel de Mikuni

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Ingredients

Potatoes (Baron) : 4 (500g)
無塩バター : 50g
卵黄 : 2個分
(A) salt : 適量
(A) Pepper : 適量
(A nutmeg : 適量
frying oil : 適量
パン粉 : 適量
オリーブオイル : 適量

Time required

30minutes

Procedure

1) make preparations 01:03
Boil the potatoes with the skin on, then peel the skin while still hot and cut into small chunks.
Put it in a frying pan over low heat and crush it with a spatula to completely evaporate the moisture.
2) make seeds 05:39
Put potatoes in a bowl and mash with a masher.
When the potatoes are completely mashed, add the butter and mix well.
Add (A) and mix well to adjust the taste, then add 1 egg yolk and mix quickly.
Add the remaining egg yolk and mix well.
Finally, taste and adjust the taste.
3) mold 09:15
Divide the dough into 6 pieces.
Grease your hands with olive oil, remove the seeds, roll into balls and sprinkle with bread crumbs.
4) 揚げる 10:03
Shape the dough and fry in 180 degree oil.
When the seeds rise to the surface, turn them over, and remove them from the oil when they become golden brown.

Point

・Series "Croquette" learned from Georges Auguste Escoffier, the father of modern French cuisine.
・Because it is simple, you can enjoy the pure and elegant taste of potatoes.
・Crush bread crumbs in a food processor to make French bread crumbs.
・When potatoes are cold, it becomes difficult to work with them, so mash them with a masher while they are still warm.
・Because the dough is soft, if it is difficult to shape it, it is good to cool it in the refrigerator once.
・Remaining egg whites can be used instead of olive oil to attach bread crumbs to the dough.
・Does not include time for boiling potatoes.
・It is the amount that can be made for 5 large (10 small).
・We recommend Pinot Noir from Alsace.