Ingredients for 2 servings
- 500 g potatoes
- 2 eggs
- 20 g corn starch
- 20 g butter, melted
- salt
- pepper
- breadcrumbs or panic
- oil
Boil the potatoes, peel them and rice them. Cool.
Separate the eggs. Combine egg yolks, corn starch, butter, salt and pepper taste.
Form Kroketten and flash freeze them. Roll them in egg whites and breadcrumbs.
Heat oil for deepfrying to 180 °C/355 °F. Fry the kroketten to a golden brown, about four minutes. Drain on paper towels.
Enjoy them hot!