Hazelnut croquettes

AUTHOR
Melissa Olsen
DIFFICULTY
easy
RATING
3 2
COOK TIME
30 mins
TOTAL TIME
30 mins

Ingredients

Servings: 6
  • 1 pack of (750 g) Potato dumpling dough "half & half" (refrigerated shelf)
  • 2 Egg yolk (Gr. M)
  • 3 TABLESPOONS + some flour
  • 100 g ground hazelnuts
  • 7-10 Tbsp Salt
  • 2 Eggs (Gr. M)
  • 3-4 Tbsp Milk
  • 100 ml oil for frying

Directions

  1. 1

    Knead dumpling dough, egg yolk and 3 tbsp. flour. If the mixture is too moist or not yet formable, knead in a spoonful of flour. Form the mixture into rolls of about 2 cm thickness on a floured work surface.

  2. 2

    Cut with a knife into 5-6 cm long trapezoidal pieces (results in about 24 croquettes). Mix the hazelnuts with 1⁄2 tsp. salt, spread on a plate. Whisk eggs with milk in a deep plate.

  3. 3

    Pull the croquettes through the egg mass, then turn in the hazelnuts. Press the nuts a little bit and form croquettes if necessary. Heat the oil in a tall large pan. Fry the croquettes in it in portions for approx. 6 minutes, turning them more often.

  4. 4

    Drain briefly on kitchen paper. Keep warm in the oven (with the goose) until all croquettes are fried.

Nutrition Facts

KCAL
330 kcal
CARBS
36 g
FATS
16 g
PROTEINS
8 g