Croquette Potatoes: presently very popular in “American” Fast Food Chains

      Croquette Potatoes: presently very popular in “American” Fast

    Food Chains

The mix can be chilled and rolled into a broom stick shape (or balls, pears, or whatever shape you like); placed on a floured board, and cut into 2 inch lengths, then dipped into beaten egg and then bread crumbs (3 slices of very stale bread coarsely cubed) corn flakes, corn meal, or slivered almonds and deep-fried at 350 F. till golden brown. Makes 12 pieces.

Note:-If you add 6 ozs. pate a choux per pound of Duchesse Potatoes and mix well, you can bag this out into deep fat for

Pommes De Terre Lorette (Potato Puffs). As you squeeze the pastry bag with one hand, use a knife dipped in the fryer to cut lengths off as they exit the bag. Pommes Lorette has become very popular in some American fast food chains on recent years.

Pate a Choux

1 tsp. butter          

1 egg

2- ½ tsps. milk

Salt

¼ cup flour

Heat butter and milk together. When at the boiling-point, add the flour and a pinch of salt, stirring constantly. Remove from the fire, beat in the unbeaten egg, and continue beating until the egg is well mixed with the other ingredients.

Note: the mixture must be the correct ratio or potatoes may break up in the fat. If the choux paste is too wet (too much egg) it will also affect the potato shape and frying process.