Potato Croquettes Deep Fried

DIRECTIONS

• Peel potatoes, cut into chunks and add to a medium size saucepan.
• Cover with water and bring to boil.
• Reduce heat to simmer, cover and cook for about 15 minutes or until potatoes are tender.
• Drain well, mash and let cool slightly.
• Transfer mashed potatoes to a mixing bowl and add nutmeg, Kosher salt, coarse black pepper and mix well to combine.
• Using about 2 large tablespoons of potato mixture for each croquette, roll into a 2 inch by 3/4 inch thick log and place on a tray.
• Cover with plastic wrap and refrigerate for 30 minutes or longer to firm up the rolls.
• In a mixing bowl, add flour, salt and pepper and mix well to blend.
• In a separate bowl, add bread crumbs, panko crumbs, garlic powder and mix well.
• In another bowl, whisk eggs with milk until fluffy.
• Roll each log in the flour mixture.
• Then dip the floured logs in the egg mixture.
• Roll the logs in the bread crumb mixture.
• Dip logs again in the egg mixture then roll again in the bread mixture so that each log is double crusted.
• In a medium size frying pan, heat oil on medium-high heat to about 350°F.
• Fry croquettes in batches of 6 for about 3 minutes or until golden brown, turning several times during cooking.
• Using tongs, remove croquettes onto paper towels to drain.
• Serve with sour cream or yogurt and a sprinkling of finely chopped green onions.
• NOTE: For those who prefer a spicier taste, add some cumin and curry powder of your choice.
• If you find that freshly ground nutmeg is too strong for you, leave it out of the recipe.