For 6 people
For 6 people
Peel the potatoes and cut them into cubes.
In a saucepan, heat the water, add salt and cook the potatoes until they become very tender.
Drain the diced potatoes and mash them, then add the butter in pieces.
Place the well-drained puree over low heat for a few moments. Mix and remove the egg yolks from the heat. Season with salt and pepper and add a pinch of nutmeg.
Beat 2 whole eggs into an omelet, then shape the resulting puree into balls and roll it in flour, then in beaten eggs and finally in breadcrumbs.
Heat some oil in a deep fryer, then add the potato croquettes and let them cook.
Once golden brown, place the croquettes on absorbent paper before serving.
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