Pomme de Terre Croquettes

These little gems have the perfect balance of crunchy exterior and moist soft interior. They are simple, and they are delicious. They can be served on their own or with a little side of homemade mayonnaise or your choice of dip.

Pomme de terre is one of my favorite French words (I only know a select few, and 90% of them are food related). It translates directly to ‘apple of the earth’, and I think that is just such a lovely phrase. The Belgian Cookbook I have called this recipe Pomme de Terre Rissolees, but when I looked that up, it seems to be a different preparation for potatoes, so I renamed these to what they more closely resemble: croquettes.

Pomme de Terre Croquettes (Potato Croquettes)

From The Art of Belgian Cooking by Sarah Miles Watts (recipe entitled: Pomme de Terre Rissolees)

Serves 2-4 as a starter

4 medium sized waxy potatoes, peeled and cut into large chunks
Salt
2 Tbsp flour
Salt and pepper
1 egg, beaten
¼ cup bread crumbs
Cooking oil (for frying)

1. Boil potatoes in well-salted water, until tender.
2. Mash and shape into small balls.
3. On three separate plates or low bowls, place flour, beaten eggs, and bread crumbs.
3. Coat the balls first with flour seasoned with salt and pepper.
4. Then dip the potato balls in the beaten egg, and then roll in bread crumbs.
5. Fry in cooking oil until brown, rolling the balls occasionally to cook evenly all around.
6. Serve hot.