Description
Delicious gluten-free potato croquettes to serve as a side dish with Christmas dinner (or just for a normal dinner). Also low FODMAP and lactose-free.
Ingredients
Scale
- 1 kg potatoes
- 60 g butter (to make this recipe entirely lactose-free, you can substitute the butter with margarine. For the FODMAP diet, butter is fine)
- 4 egg yolks
- 2 eggs
- 3 eggs (for the breadcrumb crust)
- 150 g gluten-free breadcrumbs (I use them from the brand Consenza, which is sold in several European countries)
- 100 g gluten-free flour (I like Schär Mix It Universal)
- Parsley
- Pepper and salt
- 1.5 – 2 liter sunflower oil
Instructions
- Peel the potatoes, cut them into pieces and boil them for 20 minutes until they are cooked and soft. Drain the potatoes.
- Leave the potatoes to cool a bit and mash. Stir in the butter, 4 egg yolks and two eggs.
- Season with salt, pepper and parsley. Use a bit more than you would usually do because otherwise, the mashed potatoes will taste quite bland. Put the potatoes in the fridge for half an hour.
- Whisk the three other eggs and put them into a deep plate. Put the flour and the bread crumbs both onto another plate.
- Make your hands a little wet and make balls in the size of a walnut from the mashed potatoes. Roll the balls into rolls. Put them on a plate.
- Roll the potato rolls one by one first through the flour, then through the egg and finally through the breadcrumbs.
- Heat the sunflower oil in a large pan. Put the potato croquettes into the pan using a heat proof spoon. Fry the potato croquettes for about 3 minutes until they get a brown crust. Take them out with the heat proof spoon (don’t use a plastic spoon because it will melt) and put them onto some paper to drain. Serve directly!
- Prep Time: 1 hour
- Cook Time: 15 min
- Category: Side dish
- Method: Deep frying
- Cuisine: International
