ACTIVE:
30 MIN| TOTAL: 45 MIN| SERVES:4
FOR THE FILLING
4
medium russet potatoes, peeled and cubed
2
egg yolks
1
cup parmesan cheese, grated 2 tablespoons all-purpose flour 3 tablespoons
chives, finely chopped
1
pinch salt
1 pinch black pepper
1
pinch nutmeg
FOR THE BREADING
3
tablespoons vegetable oil ¾ cup all-purpose flour
2
eggs, beaten
¾
cup breadcrumbs
1. Boil the potato cubes in salted water for 15 minutes.
Drain and mash finely in a large bowl using a potato masher or ricer. Cool
completely. Mix in the egg yolk, cheese, flour and chives. Season with salt,
pepper and nutmeg. Shape the potato filling into the size of golf balls and set
aside.
2. Preheat the Airfryer to 390°F. Mix the oil and breadcrumbs
and stir until the mixture becomes loose and crumbly. Place each potato ball
into the flour, then the eggs and then the breadcrumbs and roll into a cylinder
shape. Press coating to croquettes to ensure it adheres. Place the croquettes
into the cooking basket, cooking for 7-8 minutes or until golden brown.
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