Potato Croquettes – Gluten-free version

👨‍🍳 Method

To assemble

1. 1
   Cook the potato in its skin in salted water 25 minutes, until fully tender, and drain.

   StovePot
2. 2
   Peel the potatoes, mash it with a masher until there are no lumps, and let it cool slightly.

   Masher
3. 3
   Mix the potatoes, cheese, parsley, nutmeg, salt and black pepper in a bowl with one egg, until even.

   Bowl
4. 4
   Shape the mixture into small rolls the size of a finger.
5. 5
   Freeze the croquettes for 20 minutes.

   Freezer
6. 6
   Beat the second egg in a wide bowl.

   Bowl
7. 7
   Spread the gluten-free flour blend on a flat plate.

   💡The gluten-free flour blend dries the surface, the egg sticks to it and holds whatever comes next. Without the gluten-free flour blend, the coating tends to peel off during frying.
8. 8
   Spread the crumbs on another flat plate.
9. 9
   Pass each croquette in gluten-free flour blend, egg and gluten-free breadcrumbs, pressing lightly so the coating sticks on all sides.
10. 10
    Lift the croquettes out onto paper towels.

    ⚙ Deep-fryingStoveSlotted spoonCandy/oil thermometerDeep pot for frying

    💡Don't touch the balls while frying: if the coating opens, the melted cheese runs out into the oil.

    💡Keep the oil at 170–180°C (340–355°F): too cold, and the food soaks up oil; too hot, and it browns outside before the inside cooks. Without a thermometer, dip the tip of a wooden spoon in the oil: when medium bubbles form around it right away, the oil is hot enough.

    💡Don't overload the oil: every piece that goes in cools it down. Fry one piece as a test, then the rest in several batches, and transfer to paper towels.
11. 11
    Lift the croquettes out onto paper towels.

    Paper towels