Potato Croquettes | Recipe Cart

Name: Potato Croquettes | Recipe Cart
Ingredients: 1 tablespoon plus 2 teaspoons (22g) unsalted butter; 1 tablespoon plus 2 teaspoons (14g) all-purpose flour; 1/2 cup (120ml) whole milk; Kosher salt; freshly ground black pepper; Freshly grated nutmeg, to taste; 1 pound (455g) Yukon Gold potatoes (2 to 3 medium potatoes), peeled and cut into 1-inch cubes; 2 quarts (1.9L) cold water; 2 teaspoons (8g) Diamond Crystal kosher salt, plus more to taste; for table salt use half as much by volume or the same weight; 3 tablespoons (45g) unsalted butter, melted; Cayenne pepper, to taste (optional); 1/2 cup (65g) all-purpose flour, transferred to a shallow bowl; 2 large eggs (100g), beaten in a shallow bowl; 2 cups (140g) panko breadcrumbs, finely ground in a food processor and transferred to a shallow bowl; 2 quarts (2L) vegetable oil, for frying

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Export 11 ingredients for grocery delivery For the Béchamel: In a small saucepan, melt butter over medium-high heat until foaming.

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Ingredients

1 tablespoon plus 2 teaspoons (22g) unsalted butter
1 tablespoon plus 2 teaspoons (14g) all-purpose flour
1/2 cup (120ml) whole milk
Kosher salt
freshly ground black pepper
Freshly grated nutmeg, to taste
1 pound (455g) Yukon Gold potatoes (2 to 3 medium potatoes), peeled and cut into 1-inch cubes
2 quarts (1.9L) cold water
2 teaspoons (8g) Diamond Crystal kosher salt, plus more to taste; for table salt use half as much by volume or the same weight
3 tablespoons (45g) unsalted butter, melted
Cayenne pepper, to taste (optional)
1/2 cup (65g) all-purpose flour, transferred to a shallow bowl
2 large eggs (100g), beaten in a shallow bowl
2 cups (140g) panko breadcrumbs, finely ground in a food processor and transferred to a shallow bowl
2 quarts (2L) vegetable oil, for frying