I wasn't sure about this recipe when I read it and now that I've cooked and eaten these, I'm still not sure. In extremely simple terms, think breaded and fried mashed potatoes. They could definitely have used some "zing." Remember that when you make them. Adjust seasonings accordingly.
2 large potatoes2 T. Salted Butter
3 T. flour
Pinch of Nutmeg
Milk, if needed
Oil for frying
For the coating:
Wash and peel potatoes. Cook them in boiling salt water until they are soft. Remove them from the heat, drain, and allow to cool.
Mash the potatoes with a potato masher. Add the flour, butter, egg, and nutmeg, and mix together. Add only enough milk (if necessary) until dough holds together. The dough should not be soggy.
On a floured work surface, roll out the dough into a log that is about the thickness of 2 fingers. Cut the log into 1 1/2 inch pieces.
On a plate, mix the egg. On another plate, add some bread crumbs. One-by-one, dip a krokette in the egg, coating the entire krokette. Roll the krokette in the bread crumbs, making sure the entire krokette is coated.
Heat oil in a frying pan or deep frier. Fry a few kroketten at a time until they are crispy and golden brown. Allow excess fat to drip off. Serve immediately.