Potato croquettes ( kartoffel kloesse )

1 Servings

Ingredients

Quantity Ingredient
9 Med Potato
1 cup Flour
½ teaspoon Nutmeg
½ pounds Butter
1 teaspoon Onion, chopped
3 Egg, well beaten
⅔ cup Bread crumbs
1 teaspoon Salt
½ cup Bread crumbs

Directions

Boil the potatoes in their jackets until soft, remove the skins and put potatoes through a ricer. Spread on a towel for a few minutes to remove moisture, then put them in a bowl and add the salt. Add the eggs, flour, ⅔ cup bread crumbs and nutmeg. Mix thoroughly. Form mixture into dry balls (if mixture is too moist, add more bread crumbs). Drop the balls into boiling salted water. When balls come to the surface, allow them to boil for 3 minutes. Remove one from liquid and cut open; if center is dry, they are sufficiently cooked. Remove balls from liquid and pour over them a dressing made as follows: Brown the butter in a skillet, add the ½ cup bread crumbs and onion and cook for several minutes. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.

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