Celeriac croquettes with old cheese

Name: celeriac croquettes with old cheese
Total time: 50 min
Yield: 4
Ingredients: 500 gram crumbly potatoes peeled, in equal pieces; 250 gram celeriac peeled, in equal pieces; 75 milliliters warm milk; 50 gram butter in cubes; nutmeg; 2 egg yolk beaten; 100 gram old cheese grated; 2 egg beaten; 250 gram bread crumbs; 1 liter peanut oil; 1 liter sunflower oil

Try these celeriac croquettes with old cheese

Ingredients

Kitchen Stuff

1 spring form (Ø 24 cm)
1 rolling pin

Directions

Boil the potatoes with the celeriac and a spoonful of salt in plenty of water for about 20 minutes. Drain and dry for 1 minute on a high setting. Stamp with the milk and butter to a smooth puree and season with pepper and nutmeg. Stir the egg yolks with the old cheese through the mash. Cool well and stir in the puree a few times. With small hands, form small croquettes. Place the croquettes on a dish, cover with foil and let stiffen in the refrigerator for at least 1 hour.
Prepare a plate with beaten egg and a plate with breadcrumbs. First get the croquettes through the egg and then through the breadcrumbs. Repeat if necessary for a firmer crust.
Put the croquettes possibly briefly in the freezer so that they become more firm. Heat the oil to 180ºC.
Fry the croquettes in portions of 4 in a few minutes golden yellow. Scoop out of the oil with a slotted spoon and drain on kitchen paper.
Keep the croquettes warm in the oven at 60ºC.