Croquette Potatoes
Procedure
Chef Critique - Center was a little runny, too much butter, good crust, good flavor
My Critique - Agreed with chef, center not stiff enough
Group Critique - Good crust
- 1 Place the potatoes in cold water, bring to a boil, turn down heat, and simmer for about 30 minutes, until potatoes are tender.
- 2 Drain and dry the potatoes, run them through a food mill, then add the butter and egg yolk. Season with salt and pepper.
- 3 Shape the croquettes as required. Dredge in flour, then egg wash, and coat with bread crumbs.
- 4 Deep-fry in 375°F (190°C) oil until golden brown. Drain on paper towels and serve immediately.
Chef Critique - Center was a little runny, too much butter, good crust, good flavor
My Critique - Agreed with chef, center not stiff enough
Group Critique - Good crust