Ingredients

Instructions

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