- 3 russet potatoes
- 3 Tablespoons unsalted butter, cubed
- 1 Teaspoon salt
- 1 Pinch of grated nutmeg
- 1/2 Cup all-purpose flour
- 2 eggs
- Canola oil, for deep-frying
- Sea salt, for sprinkling
Preheat the oven to 425 degrees. Bake the potatoes in the oven for 50 minutes to 1 hour, or until they are tender. Halve them lengthwise, and scoop the potato out of the shells with a spoon. Feeds the scooped-out potato through a ricer or a food mill fitted with the medium disk into a large bowl. You should end up with about 2 cups of riced potato.
In a saucepan, combine 1/2 cup water, the butter, the salt, and the nutmeg, and bring the mixture to a boil, and stir in the flour all at once. Reduce heat to medium and beat the mixture vigorously with a wooden spoon for 3 minutes, or until the paste pulls away from the side of the pan and forms a ball. Remove the pan from the heat and add the eggs, 1 at a time, beating after each addition. Continue to beat until the mixture is smooth.
Add the potatoes and stir the mixture until it is combined well. In a deep-fryer or large pot, heat 2 inches of the oil until it registers 350 degrees. Fill a large pastry bag with the potato mixture fitted with a 1/2-inch star tip. Pipe eight 2 1/2-inch long pieces, cutting them with kitchen shears or a small knife, directly into the oil. Working in batches, fry the croquettes, turning them with a slotted spoon, for 3 minutes, or until they are crisp, golden, and cooked through. When the croquettes are browned, transfer them to a apper towel-lined plate to drain. Sprinkle them with sea salt.