Almond crusted croquette
Instructions
Carefully wash the potatoes, boil unpeeled in boiling salted water, drain, let cool and peel them.
Soon after, put them in with the potato masher, salted the dough obtained and with the Palm of your hands, make small balls that will dive in the melted butter, then into chopped almonds so they are fully covered from the grain and finally into the hot oil.
FRY for a few minutes until they are golden.
When cooked, drain and let stand for a few minutes on sheets of absorbent paper towel to remove excess oil.
Serve immediately hot and crunchy.
Ingredients and dosing for 4 persons
- 500 g of potatoes
- 100 g of almonds
- 50 g of melted butter
- Salt
- Olive oil