INGREDIENTS

INSTRUCTIONS

Bake the potatoes in a preheated 425 degree oven for 50 minutes to 1 hour,
or until they are soft, halve them lengthwise, and scoop the potato out of
the shells with a spoon, reserving the shells for another use. Force the
scoopedout potato through a ricer or a food mill fitted with the medium
disk into a large bowl.
In a saucepan combine 3 tablespoons water, the butter, the salt, and the
nutmeg, bring the mixture to a boil, and stir in the flour all at once.
Reduce the heat to moderate and beat the mixture vigorously with a wooden
spoon for 3 minutes, or until the paste pulls away from the side of the pan
and forms a ball. Remove the pan from the heat, add the egg, beating the
mixture until it is smooth and shiny.
Add the potatoes and beat the mixture until it is combined well. The potato
mixture may be prepared up to this point 1 day in advance and kept covered
and chilled. In a deep fryer or large kettle heat 2 inches of the oil until
it registers 340 degrees. on a deepfat thermometer. Transfer the potato
mixture to a large pastry bag fitted with a 1/2inch star tip and pipe eight
2 1/2inch lengths, cutting them with kitchen shears or a small knife,
directly into the oil. Fry the croquettes, turning them with a slotted
spoon, for 3 minutes, or until they are crisp, golden, and cooked through,
transfer them as they are fried to paper towels to drain, and sprinkle them
with the salt. Make more croquettes in batches with the remaining potato
mixture and transfer the drained croquettes to a rack set in a jellyroll
pan (to prevent them from becoming soggy). The croquettes may be made 2
hours in advance, kept covered loosely with paper towels at room
temperature, and reheated on the rack in a preheated 400 degree oven for 5
minutes, or until they are heated through and crisp. If not making the
croquettes in advance, keep them warm in a preheated 300 degree oven.
Converted by MC_Buster.
Recipe by: COOKING LIVE SHOW # CL9278
Converted by MM_Buster v2.0l.

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