For the croquettes, boil potatoes until tender and press through a potato ricer while hot. Separate the eggs.
Knead the yolks, potatoes, flour, salt, nutmeg and put the mixture in a cool place for about 30 minutes. Shape cooled mass into rolls and press lightly with a fork all around.
Roll first in egg white, then in breadcrumbs. Heat oil and deep-fry croquettes for about 5 minutes until golden brown.
Preparation Tip:
Serve the croquettes as a side dish as desired.
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