Potato and Spinach Croquettes

Recipe View 50 mins Prepare the Potatoes: Place the diced potatoes in a saucepan and cover with cold water. Bring to a boil, then reduce heat and simmer until fork-tender (about 15-20 minutes). Drain well and return to the saucepan. Gently toss over low heat for 1 minute to dry completely. Press the potatoes through a ricer or mash until smooth. Season generously with salt, pepper, and nutmeg. Stir in the butter and egg yolk until well combined. Spread the mixture onto a baking sheet and let cool completely (about 30 minutes).

Recipe View 5 mins Preheat the Frying Oil: Preheat the vegetable oil in a deep-fryer or large pot to 365°F (180°C). The oil is ready when a small cube of bread browns in approximately 15 seconds.

Recipe View 15 mins Combine and Shape: In a large bowl, mix the Parmesan cheese and thoroughly drained spinach. Add the cooled mashed potatoes and mix well. Lightly flour your hands and a work surface. Take small handfuls of the potato mixture and roll them into cylinders about 3/4 inch thick and 2 1/2 inches long. Gently tap the ends to flatten them slightly.

Recipe View 10 mins Bread the Croquettes: Season the 1/2 cup of flour with salt and pepper. Place the seasoned flour on a tray. In a shallow bowl, whisk together the eggs and peanut oil. Place the bread crumbs in a separate shallow bowl. Roll each croquette in the seasoned flour, shaking off any excess. Dip into the egg mixture, and then coat thoroughly with the bread crumbs.

Recipe View 6 mins Fry to Golden Perfection: Carefully fry the croquettes in batches, ensuring they have enough space in the oil, until golden brown and heated through (about 5-6 minutes per batch). Use a slotted spoon to remove the croquettes from the oil and place them on a plate lined with crumpled paper towels to drain any excess oil.